Ingredients
- 1 8- 9 pound leg of lamb, main bone removed shank bone in tack, tied (your butcher can do this for you)
- 2 clove garlic finely chopped
- 1 clove 1/2 tbs dried greek oregano
- 1 clove lemon, cut in half
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine -
- 2 cup l/2 cups chicken stock
- 1/2 cup olive oil
Preparation
Baking Directions:
1.Take the leg of lamb and place on a clean cutting board.
In a separate small bowl, mix the garlic, oregano, salt and pepper.
Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly.
Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.
2.Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap.
Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours — preferably overnight.
When ready to cook, preheat oven to 450° F.
Remove the lamb from the refrigerator, unwrap and set aside.
3.Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.
4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper.
Rub the salt and pepper and oil into the lamb.
Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door.
Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.
5.Remove the lamb from the oven, pour in the white wine, and add the stock.
Turn the temperature down to 400° F and return the pan to the oven.
Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).
6.Pull out and let rest 15 minutes.
Remove the kitchen twine and slice the lamb.
Strain the pan juices and serve over lamb.
Tips:Preheating the pan prior to adding the lamb allows the lamb to sear.
Removing the middle bone cuts down on cooking time.
Marinating accentuates and builds the flavor of the lamb.
Allow the lamb to rest before you carve so that the juices have redistributed, which yields a juicier lamb when slicing.
