Roast leg of lamb, mediterranean style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra-Virgin olive oil |
| ⅓ | cup | Lemon juice |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Thyme |
| 1 | Onion - quartered | |
| 2 | Green bell peppers; sliced | |
| ¼ | teaspoon | Minced garlic |
Directions
The Marinade (which can be doubled, tripled, etc., but don't increase the salt by doubling - just a little bit more will do) Mix the marinade ingredients, and pour over a leg of lamb which has been patted dry with paper toweling. If you can find a big enough zip-lock bag, that works the best, as you just keep turning the bag to make sure that the lamb gets evenly marinated. Otherwise, put in a glass dish and turning the leg and spooning the marinade over it. Marinate at LEAST 8 hours in the fridge.
To roast, place the marinade in the bottom of a roasting pan, set the lamb on top of it and roast, uncovered, according to the weight of the leg: Roast at 325 degrees
5 to 8 lbs - 3½ to 3 ¾ hours (internal temperature 175 degrees to l80 degrees, upon removal from oven) 3 to 4 lbs - 3 to 3 ½ hours (ditto) Let rest for about 15 minutes before carving Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Mar 20, 1998
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