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Greek Roasted Leg of Lamb

GREEK ROASTED LEG OF LAMB

Whatever you think of anchovies, you need to try this roast! Anchovies add a lovely briny flavour, not "fishy" at all and are absolutely required, so please don't be afraid and leave them out, trust me, they really are amazing! This lamb, cooked until still pink is succulent and tasty and will have everyone asking for seconds.

Here's what you'll need

  • 1 whole leg of lamb (room temperature)
  • 1 whole head of garlic
  • 1 lemon (1 sliced thick and 1 juiced and zested)
  • ¼ cup olive oil
  • 2 tbsp dried oregano
  • 1 tbsp allspice
  • 4 anchovy fillets
  • salt and pepper to taste
  1. cut small incision into the lamb and stud with garlic cloves

  2. season the roast really well with salt and pepper on all sides

  3. mash the anchovies with the oregano, allspice, olive oil and lemon juice and zest and smear half the mixture onto the lamb, pop into an baking dish and pour the rest of the mixture on...at this point you can bake it or pop it back into the fridge for a day to marinate (just remember to get it back to room temperature before you cook it)

  4. GREEK ROASTED LEG OF LAMB
    GREEK ROASTED LEG OF LAMB
  5. cover with foil, and pop into a preheated 350° oven for half an hour, then remove the foil and continue baking for 50 to 60 minutes

  6. take out of the oven, cover loosely with foil and rest at least 10 minutes

  7. that's it...carve up and be ready for requests for more!

  8. GREEK ROASTED LEG OF LAMB
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