Roast Leg of Lamb – Mediterranean Style

Roast Leg of Lamb – Mediterranean Style

  • Prep Time: 25 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 3

    • About This Recipe

    “This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.”

    Ingredients

  • 1 leg of lamb (about 1.5 kg) or 1lamb shoulder( about 1.5 kg)
  • 6garlic cloves, slivered
  • 2lemons
  • 2onions
  • 2carrots
  • 1 (330ml) bottles beer
  • salt
  • pepper
  • olive oil

    • Directions

  • Remove all the fat from the lamb (or most of it).
  • Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
  • Cut the carrots into thick slices, the onions and lemons into quarters.
  • Rub the lamb with olive oil, put salt and pepper all over.
  • Put the lamb into a pan and place all the vegetables around it.
  • Fill up with olive oil (1/2- 1 cup) and boiling water.
  • Put into oven at 400°F and roast for an hour.
  • After one hour, turn meat over and fill pan with the whole bottle of beer.
  • Put back into oven for another hour.
  • The vegetables give a very nice sauce.
  • Experiment with the amount of lemon.
  • A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

    • Reviews

  • “i used two large lemons, and also injected a marinade of lemon juice beer and garlic”

  • “Turned out very well, the lemon and beer give it a very distinct flavor.If I did it again I would most likely amp up the salt and pepper and maybe add some flour to add a crunchy crust.”

  • “The lamb was very tender but did not pick up as much of the garlic as I would have liked. The lemon over powered the potatoes and carrots: the suggestion to experiment with lemons is a good one, and will decrease considerably. Next time I will substitute a red wine for the beer, and increase the salt, pepper, and garlic and add butter as a replacement for at least half the olive oil. Will try again soon.”

  • “Wonderfull, it brings out the full flavour of the lamb and you get the extra from the gravy.3 servings my you must be big eaters”

  • “This was great and gave the lamb a wonderful flavor and texture. I added some potatoes as recommended and also some asparagus and capsicum (bell pepper) towards the end of cooking which made a great simple to prepare meal. Rather than use an oven I cooked in a BBQ with the hood down.”

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