ROAST LEG OF LAMB - MEDITERRANEAN STYLE
This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.
Provided by Norman
Categories Lamb/Sheep
Time 2h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Remove all the fat from the lamb (or most of it).
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Cut the carrots into thick slices, the onions and lemons into quarters.
- Rub the lamb with olive oil, put salt and pepper all over.
- Put the lamb into a pan and place all the vegetables around it.
- Fill up with olive oil (1/2- 1 cup) and boiling water.
- Put into oven at 400°F and roast for an hour.
- After one hour, turn meat over and fill pan with the whole bottle of beer.
- Put back into oven for another hour.
- The vegetables give a very nice sauce.
- Experiment with the amount of lemon.
- A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.
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Areola Mabel Titilayo
[email protected]Avoid.
Kadijah Jones
[email protected]Meh.
Mujurizi Bless
[email protected]Not bad.
Muhammad Saiful
[email protected]Will definitely make again.
Mariah Edwina
[email protected]Delicious!
Andres Gil
[email protected]This recipe was easy to follow and the lamb turned out great!
Bonno Gaofose
[email protected]The lamb was a bit dry, but the Mediterranean spices were delicious.
Pamela Ellison
[email protected]This dish was a bit too spicy for my taste, but the lamb was cooked well.
Salma Javed
[email protected]The lamb was tender and juicy, and the Mediterranean spices were flavorful. I would definitely make this dish again.
Didar sai
[email protected]This recipe was easy to follow and the lamb turned out great! I especially loved the crispy skin. I will definitely be making this dish again.
Fort tv
[email protected]I made this dish for a dinner party, and it was a huge hit! The lamb was cooked to perfection and the Mediterranean spices were delicious. I would highly recommend this recipe.
Thabo Kubeka
[email protected]This was my first time cooking lamb, and I'm so glad I chose this recipe. The lamb was tender and flavorful, and the Mediterranean spices were perfect. I will definitely be making this dish again.
sarbesh chaudhary
[email protected]I found this recipe to be a bit bland. The lamb was cooked well, but it lacked flavor. I think I would have enjoyed it more if I had used more spices.
Areyen Xeetree
[email protected]This dish was a disappointment. The lamb was tough and dry, and the Mediterranean spices were overpowering. I would not recommend this recipe.
Mojidul Islam
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The lamb was incredibly tender and juicy, and the Mediterranean spices were the perfect complement. I will definitely be making this dish again.
ASA Massar
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the Mediterranean flavors were divine. I especially loved the crispy skin and the flavorful jus. I will be making this dish again and again.
Haseeb Javed
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was so juicy and tender, and the crispy skin was amazing. I served it with roasted vegetables and a mint sauce, and it was a meal to remember.
Lekhon Khan
[email protected]This roast leg of lamb was a hit with my family! The meat was tender and flavorful, and the Mediterranean spices gave it a delicious depth of flavor. I will definitely be making this dish again.