Sunday, January 31, 2016

Greek Baked Lamb

From Loving Spoonfuls...

Eva Ouzas' Recipes


Peter serves this dish at Easter and other special occasions during the year. It’s just as good on the barbecue as it is in the oven.

Yield: 6-8 servings
1 cup vegetable oil 250 mL
juice of 1 lemon
1 tbsp freshly ground black pepper 15 mL
1 tbsp (heaping) garlic powder 15 mL
1 tbsp (heaping) dried oregano 15 mL
1-2/5 tsp salt 7 mL
1 leg of lamb (about 4 lbs/2 kg) 1

In a bowl, stir together oil, lemon juice, pepper, garlic powder, oregano and salt. Place leg of lamb in large roasting pan; brush generously with most of the marinade. Pour 2 cups of water in bottom of pan. Cover with foil and roast in 375°F (190°C) oven for 45 minutes. Remove foil; brush with remaining marinade. Return to oven and roast, uncovered, for about 1 hour and 15 minutes longer or until desired doneness is reached.

What's your favorite lamb recipe?

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