Tender, melt-in-your-mouth Leg of Lamb roast prepared with a succulent and citrusy garlic, herbs, and paprika marinade.
Servings : 8servings
Prep Time 15 minutesmins
Cook Time 1 hourhr10 minutesmins
Marinating Time 8 hourshrs
Total Time 1 hourhr25 minutesmins
Ingredients
FOR THE LEG OF LAMB
1(4 to 5 pound)bone-in leg of lamb
6clovesgarlic
¼teaspoonextra virgin olive oil
1teaspoonfresh thyme leaves
½teaspooncoarse salt
¼teaspoonfreshly ground black pepper
FOR THE PASTE
1large lemon,juiced and zested
¼cupextra virgin olive oil
2teaspoonspaprika
1teaspoonfresh ground pepper
1teaspoonground cumin
½teaspoonor to taste cayenne pepper
1teaspoonchopped fresh rosemary
1teaspoonfresh thyme leaves
6clovesgarlic,minced
olive oil,for drizzling
coarse salt,to taste
FOR THE POTATOES
2poundssmall potatoes,halved
¼cupfresh chopped parsley,for garnish
Instructions
For the Lamb
Trim excess fat from leg of lamb and transfer the leg to a roasting pan.
Using a knife, make 6 shallow incisions into the leg and set aside.
In a small shallow bowl combine 6 cloves garlic, 1/4 teaspoon olive oil, thyme leaves, salt, and pepper; using the back of a fork, press into the garlic to mash it, and stir around to combine it with the rest of the ingredients. If you have a mortar and pestle, use that to make the mixture.
Stuff the garlic-herb mixture into the incisions. Set aside.
For the Paste
In a mixing bowl combine lemon juice, olive oil, paprika, fresh ground pepper, cumin, cayenne pepper, rosemary, thyme leaves, and minced garlic; mix until thoroughly incorporated.
Set aside two tablespoons of the paste. Cover and refrigerate.
Use the rest of the paste to rub all over the lamb leg.
Sprinkle lemon zest over the leg of lamb.
Cover the lamb with foil and let stand 4 hours in a cool place, or overnight in the refrigerator.
Preheat the oven to 350˚F.
Remove the lamb from the fridge and let it sit on the counter for 20 minutes before cooking. Set it on a roasting pan or a baking sheet.
Cut up the potatoes and arrange them around the leg of lamb.
Drizzle a bit of olive oil over the lamb and the potatoes; toss the potatoes to coat.
Take the reserved marinade/paste and, using a pastry brush, brush the paste over the potatoes.
Sprinkle coarse salt over the potatoes and lamb.
Roast for 1 hour and 10 minutes, mixing through the potatoes few times during cooking.
After 1 hour, check for doneness; Lamb is cooked through at 145˚F. For medium-rare, remove lamb from the oven at between 125˚F and 130˚F.
Remove from oven and let the meat rest for 20 minutes before carving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Holiday
Cuisine: Macedonian, Mediterranean
Keyword: easter recipes, lamb recipes, roast leg of lamb