Greek Style Roasted Leg of Lamb for Easter

Roasted Leg of Lamb Greek Style


6 pounds bone-in leg of lamb

14 cloves of garlic

2 tablespoons Greek oregano

2 tablespoons cracked rosemary

1/3 cup olive oil

1 cup red wine

2 lemons - zest of

3/4 cup fresh lemon juice

1 tablespoon Greek Spice Blend

1/2 tablespoon fresh ground black peppercorns

Let's Cook!

Wash lamb and pat dry

Finely chop 8 cloves of garlic and place in a glass dish or plastic bag that can hold the lamb

Stir in 4 teaspoons oregano, rosemary, 1/4 cup of the oil, 1/2 tablespoon Greek Spice Blend, wine, zest and lemon juice and place lamb in marinade. Turn to coat and refrigerate overnight, turning once

Crush remaining garlic and stir together with the remaining oregano and rosemary

Remove lamb from marinade (keep marinade) and make shallow piercings in the lamb with the tip of your knife and place in roasting pan

Rub the garlic herb mixture all over especially in the piercings on the lamb

Sprinkle the remaining olive oil on the lamb and sprinkle with the remaining Greek Spice Blend

Want to add potatoes and carrots?

Cut up 7 to 8 potatoes and carrots in thick wedges, toss them in the leftover marinade and add 1 tablespoon of Sorrento Olive Oil from The Olive Tap and place them around the leg of lamb in the roasting pan. 

Roast uncovered in a preheated oven at 375 degrees Fahrenheit for 1.5 hours (basting lamb and potatoes after 1 hour) and turn lamb over.  Continue to roast for an additional 45 minutes to an hour

Enjoy a soothing after dinner digestive drink with our handmade Hibiscus Citrus Mint Herbal Tea, as delicious as it is healthy!

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