Roasting a leg of lamb may seem daunting, but it's actually incredibly simple. In this recipe from Greece: The Cookbook, by Vefa Alexiadou, all you do is rub the leg with garlic and lemon juice before wrapping it in parchment and roasting it in the oven. The result is a golden brown and juicy roast with pan drippings you'll want to pour on everything.
With a leg this size, you'll end up with cuts of varying doneness. You'll have well-done slices with crispy bits, as well as medium-rare pieces from the center. So everybody wins—the key to any family get-together.
To learn more, read "My Big Fat Greek Easter."
Roast Leg of Lamb
Recipe adapted from 'Greece: The Cookbook', by Vefa Alexiadou
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
One 6½-pound leg of lamb
4 garlic cloves, thinly sliced
Pinch dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
2 tablespoons olive oil, divided
1. Preheat the oven to 350°. Using a sharp knife, score the fat cap on the lamb in a crosshatch pattern.
2. In a small bowl, toss the garlic and oregano with some salt and pepper. Rub the mixture into the scores of the lamb, seasoning with more salt and pepper as needed. Rub the lemon juice over the lamb, then brush it with 1 tablespoon of the olive oil. Wrap the leg with parchment paper then secure with butcher's twine. Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
3. Roast until golden brown and the internal temperature reaches 140°, 2 hours. Let rest for 5 minutes, then discard the paper and string, and carve, serving the slices with the pan juices.