Leg of Lamb Roast

This recipe includes detailed steps to ensure your lamb is juicy and flavorful, with crispy edges and a perfectly seasoned interior. Impress your guests with this flavorful leg of lamb that's as delicious as it is easy to prepare.

Yield: 6-8

Author: Chef Jorge Montes

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Leg of Lamb Roast with Ouzo, Garlic, and Rosemary

This leg of lamb features a delectable mix of flavors from ouzo, rosemary, and garlic. The extra virgin olive oil in the marinade enriches the lamb, while the Dijon mustard and garlic add complexity. The caramelized onions, cooked with the lamb’s juices, complement the dish with a sweet and savory flavor.

Prep time: 35 MinCook time: 2 H & 30 MInactive time: 15 MinTotal time: 3 H & 20 M

Ingredients

• 3-4 lbs. boneless leg of lamb
• 8 garlic cloves, cut in half
• 1/4 cup ouzo
• 2 oz extra virgin olive oil
• 2 tbsp Dijon mustard
• Salt and pepper to taste
• 5 rosemary sprigs
• 2-3 yellow onions, cut into 1-inch-thick rings
• 1 cup chicken stock
• Butcher's twine

Instructions

1. Butterfly the boneless leg of lamb to create a flat, even surface.
2. Make small slits all over the lamb and insert the garlic halves into the slits.
3. In a bowl, mix Ouzo, extra virgin olive oil, Dijon mustard, salt, and pepper.
4. Brush the marinade evenly over the entire surface of the lamb.
5. Place 2 large rosemary sprigs inside the lamb leg.
6. Roll the lamb tightly with the rosemary inside.
7. Tie the Lamb
8. Cut a length of butcher’s twine, about 24-30 inches long.
9. Place the middle of the twine underneath the lamb leg. Hold the twine in place with one hand and use the other hand to cross the twine over the top of the lamb. Pull the twine tight to create a snug fit around the meat. Tie a knot to secure the twine.
10. Continue making evenly spaced loops around the lamb by wrapping the twine around the leg, crossing it over and under to create a series of loops. Each loop should be about 1-2 inches apart.
11. As you create each loop, pull the twine tight to ensure the lamb is securely bound.
12. Tie off the ends of the twine with another knot. Trim any excess twine with scissors.
13. Roast the Lamb
14. Preheat your oven to 350°F (160°C).
15. Arrange the 2-3 yellow onions in 1-inch thick rings on the bottom of a roasting pan.
16. Place the remaining 3 rosemary sprigs on top of the onions. Season with salt and pepper.
17. Pour the remaining marinade over the onions and rosemary, and add 1 cup of chicken stock to the pan.
18. Place a roasting rack on top of the onions and rosemary in the pan.
19. Position the rolled and tied leg of lamb on the roasting rack.
20. Roast in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Baste occasionally with the pan juices.
21. Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
22. Slice and serve with the roasted onions and rosemary, along with the pan drippings

Notes

Pair this dish with a robust red wine such as Syrah or Xinomavro to complement the rich flavors of the lamb. The wine’s tannins and bold flavors enhance the dish’s richness and the aromatic rosemary. Alternatively, a glass of ouzo or a Greek red wine like Agiorgitiko can accentuate the Mediterranean flavors.

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