REEK LEG OF LAMB

 

 

 

 

 

 

 

 

Ingredients:

– 1 leg of lamb (about 5-6 lbs) – 4 cloves garlic, minced – 1 tablespoon fresh rosemary, chopped – 1 tablespoon fresh thyme, chopped – 1 tablespoon oregano – 1 lemon, juiced – 1/4 cup olive oil – Salt and pepper to taste – 1 onion, quartered – 2 cups beef broth

 

Instructions:

1. Preheat the oven to 325°F (160°C). 2. In a bowl, mix garlic, rosemary, thyme, oregano, lemon juice, olive oil, salt, and pepper to create a marinade. 3. Rub the marinade all over the leg of lamb, ensuring it’s well coated. Let it marinate for at least 1 hour, or overnight in the fridge for more flavor. 4. Place the onion in a roasting pan and place the leg of lamb on top. Pour the beef broth into the pan. 5. Roast in the oven for about 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare, basting occasionally. 6. Remove from the oven and let it rest for 15 minutes before slicing. Serve with your favorite sides. Enjoy your delicious Greek leg of lamb