Roast leg of lamb with lemon,garlic and rosemary

My whole family loved this meal ! I just told the kids its was steak, lol. I used oregano instead of rosemary.


serves 6 to 8

2 whole lemons, washed, seeded and chopped

2 springs of fresh rosemary, leaves removed

5 to 6 garlic cloves, peeled

2 tablespoons of coarse salt

1 teaspoon of freshly ground black pepper

2 to 4 tablespoons extra-virgin olive oil

1 boneless leg of lamb, butterflied, boned and cut to lay flat ( about 5 pds )


1. Place the chopped lemon, rosemary , garlic, salt , pepper and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.

2. Open up lamb lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.

3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foiled line roasting pan or a rimmed baking sheet. Place the meat in the oven and after 5 min. ,reduce the temperature to 425 degrees. Roast for 45 min , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.