How to Make Tandoori Lamb Leg Steaks

Roasted Greek Leg Of Lamb

Add lamb, mixing to coat all the pieces.

Recipe Summary Roasted Greek Leg Of Lamb

This roasted leg of lamb recipe is from a place called Koutouki Greek Tavern. It is absolutely wonderful and I feel I have to share it!

Ingredients | Tandoori Lamb Leg Steaks

1 (3 pound) leg of lamb

4 each potatoes, peeled and quartered

4 carrot, (7-1/2")s carrots

4 stalks celery

6 cloves garlic

3 tablespoons chopped fresh oregano

3 tablespoons chopped fresh rosemary

1 ½ cups olive oil

2 each lemons, juiced

⅓ cup dry white Retsina wine

3 tablespoons Dijon mustard

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Place the leg of lamb into a large roasting pan. Distribute potatoes, carrots, and celery around the meat. Slice small slits all over the surface of the lamb and stuff them with garlic cloves. Sprinkle oregano and rosemary over meat.

Mix olive oil, lemon juice, wine, and mustard together and drizzle over the meat and vegetables.

Bake, covered, in the preheated oven for 1 hour. Uncover and continue baking until browned, about 20 minutes. An instant-read thermometer inserted into the thickest part of the lamb should read at least 130 degrees F (54 degrees C).

Let lamb cool for 5 minutes. Serve with the vegetables.

Info | Tandoori Lamb Leg Steaks

prep: 15 mins cook: 1 hr 20 mins additional: 5 mins total: 1 hr 40 mins Servings: 12 Yield: 1 3-pound leg of lamb

TAG : Roasted Greek Leg Of Lamb

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