Ingredients
-
1
-
1/2
-
2
-
1/2
-
1/4
-
8
-
1
-
2
-
-
-
-
-
-
-
Directions
Leg of Lamb-Boneless-Greek Style,This recipe is posted by request, and was found on the net. No name was attached.,This is a winner…and relatively easy. I did exactly as the recipe called for but cooked (a 4lb roast) at 37 minutes a pound for 2.5 hours. We like our lamb more on the medium side and this is perfect for us. Maybe next time I’ll do it at 30 minutes/lb (after the initial 450/15 min). Have made an AuJus with roasted potatoes and Greek dressing to go with. Will post the Greek dressing too! PS-I did put the roast n a zip lock bag overnight-just like I would flank steak. Next time I’m gonna try this on the Weber….,Just the temperature…everything else as is.
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Steps
|
1
Done
|
In a Large Bowl Combine the 1/2 Cup Lemon Juice, Olive Oil, Oregano, Garlic, Salt and Pepper. |
|
2
Done
|
Whisk Well. |
|
3
Done
|
Place Lamb in a Shallow Baking Dish and Cover With Marinade, Turning to Coat. |
|
4
Done
|
Marinate For 3 Hours or Overnight, Turning a Few Times. |
|
5
Done
|
Preheat Oven to 450 Degrees. |
|
6
Done
|
Remove Lamb and Place on a Roasting Rack Over a Baking Dish. |
|
7
Done
|
Cook For 15 Minutes, Reduce Heat to 350 Degrees and Continue Cooking For Another 40 Minutes. |
|
8
Done
|
Test For Desired Doneness. |
|
9
Done
|
Remove Lamb from Oven, Sprinkle Reserved Lemon Juice Over Cooked Meat, Wrap in Foil and Let Stand For 10 to 15 Minutes. |
