Lemon and Herb Roasted Greek Lamb 1 de-boned leg of lamb ⅓ cup olive oil ¼ cup lemon juice ¼ cup balsamic vinegar 2 tbsp garlic (crushed) ⅓ cup oreganum (chopped) ⅓ cup rosemary (chopped)
Lemon and Herb Roasted Greek Lamb
- 1 de-boned leg of lamb
- ⅓ cup olive oil
- ¼ cup lemon juice
- ¼ cup balsamic vinegar
- 2 tbsp garlic (crushed)
- ⅓ cup oreganum (chopped)
- ⅓ cup rosemary (chopped)
- black pepper
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Preheat oven to 200°C
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Using a sharp knife, butterfly the leg of lamb and cut a few slits in the meat
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Whisk the remaining ingredients together, pour over the lamb and allow to marinate for 2-3 hours
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Remove the lamb from the marinade and place in the oven (see roasting times in the notes below)
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Baste occasionally with the remaining marinade
Roasting time is calculated at roughly 15 minutes per 500g, plus an additional 10 minutes thereafter. Once ready, remove from oven and allow to stand for 10 minutes prior to carving. This allows the meat to relax and results in more tenderness.