Roast Leg of Lamb
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~3.5 hours @ 325° |
| Source | Tom Nichols |
| Yield / serves | 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[1].
Drizzle olive oil on the whole piece.
Crust it with garlic salt. (Really.)
Now cover with oregano[2], until it's furry with oregano. (No, really.)
Cook at 325 for at least 3 hours, covered, then uncover for 30 minutes.[3][4][5]
Notes
- ↑ Do NOT use fresh garlic or you will stink out your house for all time.
- ↑ Yes, dried oregano, not fresh.
- ↑ 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.
- ↑ If you make potatoes in the same pot, as I do, leave some liquid for cooking the potatoes along with the lamb.
- ↑ 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.
