Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~3.5 hours @ 325° |Source=[https://bsky.app/profile/thomastell.bsky.social/post/3ln4dcn5ajc2v Tom Nichols] |Yield=8-10 servings |Rating={{unrated}} }} === Ingredients === * 4-5 lb boneless leg of lamb * garlic powder * olive oil * garlic salt * dried oregano === Preparation === Put the lamb into a stoneware pan (or dutch oven) that has a lid. Make five or six incisions in the lamb with a sharp knife, about 3/4-inch wide and a..."

2025-04-18T20:44:23Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~3.5 hours @ 325° |Source=[https://bsky.app/profile/thomastell.bsky.social/post/3ln4dcn5ajc2v Tom Nichols] |Yield=8-10 servings |Rating={{unrated}} }} === Ingredients === * 4-5 lb boneless leg of lamb * garlic powder * olive oil * garlic salt * dried oregano === Preparation === Put the lamb into a stoneware pan (or dutch oven) that has a lid. Make five or six incisions in the lamb with a sharp knife, about 3/4-inch wide and a..."

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{{RecipeSummary
|PrepTime=20 min
|CookTime=~3.5 hours @ 325°
|Source=[https://bsky.app/profile/thomastell.bsky.social/post/3ln4dcn5ajc2v Tom Nichols]
|Yield=8-10 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 4-5 lb boneless leg of lamb
* garlic powder
* olive oil
* garlic salt
* dried oregano

=== Preparation ===
Put the lamb into a stoneware pan (or dutch oven) that has a lid.

Make five or six incisions in the lamb with a sharp knife, about 3/4-inch wide and an inch or so deep.

Fill the incisions with garlic powder<ref>Do NOT use fresh garlic or you will stink out your house for all time.</ref>.

Drizzle olive oil on the whole piece.

Crust it with garlic salt. (Really.)

Now cover with oregano<ref>Yes, dried oregano, not fresh.</ref>, until it's furry with oregano. (No, really.)

Cook at 325 for at least 3 hours, covered, then uncover for 30 minutes.<ref>If you have a BIG piece of lamb, over 5 lbs, you can drain it now and then or else you'll get a lot of water in there. But leave a half inch of liquid so it does not dry out. And you can use some of the runoff to baste it, but let it cook uncovered at the end.</ref><ref>If you make potatoes in the same pot, as I do, leave some liquid for cooking the potatoes along with the lamb.</ref><ref>All the garlic and oregano will either melt or run off. Do not listen to your foodie instincts about "real" garlic or about "too much" oregano. Just do it the way my grandmother did.</ref>

=== Notes ===
<references />

[[Category:Lamb]]

Roast Leg of Lamb - Revision history