Santorini Roasted Leg of Lamb
Mrs ST
A succulent slow-roasted leg of lamb with herbs, lemons and red wine by Auntie Mags from recipezaar
ingredients
- 6 lbs leg of lamb
- 1/4 cup dried mint flakes
- 3 tablespoons dried rosemary
- 3 tablespoons dried oregano
- 1/2 cup red wine
- 2 tablespoons honey
- 2 medium lemons, cut in half
- salt and pepper (to taste)
directions
- 1
Trim excess fat and silver skin from lamb leg.
- 2
Make crisscross cut in both sides of leg, about 1/2 inch deep.
- 3
Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes.
- 4
Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb.
- 5
Cut up potatoes and onions if desired and place around roast, along with lemons.
- 6
Cover and roast at 300 degrees until internal temperature reaches 170.
- 7
degrees, approximately 30 minutes per pound.
- 8
Remove cover and roast at 425 degrees until skin is browned
Source: Louise Scott Thompson
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