A Greek-style marinade of rosemary, thyme, oregano, Dijon mustard, olive oil, paprika, salt, pepper and the zest and juice of one lemon
Fresh rosemary from our garden...
...and fresh thyme were used in the marinade
Slivers of garlic are stuffed inside multiple incisions made in the leg of lamb, using a small pointed knife
The marinade is poured over the garlic-studded lamb and then it's covered and refrigerated
for at least six hours
The leg of lamb is perfectly cooked after 2 hours in the oven
Greek-Style Roast Leg of Lamb
4 lb leg of lamb, bone in
6 cloves of garlic, half slivered and half chopped
2 tbsp fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tsp dried Greek oregano
1 lemon, zest and juice
1/3 cup olive oil
1 tbsp dijon mustard
1 tsp paprika
1 tbsp sea salt
2 tsp black pepper
Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface. In a small bowl mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, juice and zest of 1 lemon, and season with salt and pepper. Place the lamb in a large baking dish, pour the marinade overtop and turn to coat. Cover the dish with cling film and refrigerate for at least 4 hours to even overnight. Remove from the refrigerator an hour before cooking.
Place the lamb on a rack in a roasting pan, top with the marinade and pour enough water into the pan without touching the lamb. Roast in a preheated 425°F oven for 20 minutes, then reduce the heat to 350°F and roast until tender enough to pull from the bone, about 1 1/2 to 2 hours, adding more water if needed. Remove the lamb to a platter, cover and allow it to rest for at least 15 minutes before carving.