Roast Leg of Lamb - Mediterranean Style |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 3 |
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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 1 lamb shoulder (about 1.5 kg) |
6 garlic cloves, slivered |
2 lemons |
2 onions |
2 carrots |
1 (330 ml) bottle beer |
salt |
pepper |
olive oil |
Directions:
1. Remove all the fat from the lamb (or most of it).
2. Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
3. Cut the carrots into thick slices, the onions and lemons into quarters.
4. Rub the lamb with olive oil, put salt and pepper all over.
5. Put the lamb into a pan and place all the vegetables around it.
6. Fill up with olive oil (1/2- 1 cup) and boiling water.
7. Put into oven at 400°F and roast for an hour.
8. After one hour, turn meat over and fill pan with the whole bottle of beer.
9. Put back into oven for another hour.
10. The vegetables give a very nice sauce.
11. Experiment with the amount of lemon.
12. A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.
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