|
Title: Roast Leg of Lamb, Mediterranean Style Categories: None Yield: 1 Servings 1/4 c Extra-Virgin olive oil 1/3 c Lemon juice 2 ts Salt 1 ts Pepper 1 ts Thyme 1 Onion - quartered 2 Green bell peppers; sliced 1/4 ts Minced garlic The Marinade (which can be doubled, tripled, etc., but don't increase the salt by doubling - just a little bit more will do) Mix the marinade ingredients, and pour over a leg of lamb which has been patted dry with paper toweling. If you can find a big enough zip-lock bag, that works the best, as you just keep turning the bag to make sure that the lamb gets evenly marinated. Otherwise, put in a glass dish and turning the leg and spooning the marinade over it. Marinate at LEAST 8 hours in the fridge. To roast, place the marinade in the bottom of a roasting pan, set the lamb on top of it and roast, uncovered, according to the weight of the leg: Roast at 325 degrees 5 to 8 lbs - 3 1/2 to 3 3/4 hours (internal temperature 175 degrees to l80 degrees, upon removal from oven) 3 to 4 lbs - 3 to 3 1/2 hours (ditto) Let rest for about 15 minutes before carving Posted to TNT Recipes Digest by Patricia McGibbony-Mangum |