Roast Leg of Lamb | Christine Cushing
Take your roast leg of lamb to new heights by adding my secret ingredient : vincotto or petimezi in Greek. It’s so succulent, you’ll swear it was spit roasted and not simply cooked in the oven. I stud the lamb with plenty of seasoned garlic slivers throughout, and rub with a mixture of olive oil, lemon juice, fresh rosemary and thyme and petimezi for a taste the whole family will love. FULL RECIPE BELOW.
FULL RECIPE: ROAST LEG OF LAMB
1 boneless leg of lamb 4-5 lbs about( 1.7-2 kg)
¼ Cup Greek extra virgin olive oil (50 ml), divided
3-4 cloves garlic, cut into slivers
cracked black pepper to taste
1 Tsp sea salt (5 ml)
1 large handful each fresh rosemary and thyme leaves, chopped
1 Tbsp. Greek dried oregano (15 ml)
grated zest of 1 lemon
juice of ½ – 1 lemon, depending on size
2 tsp. petimezi (Greek grape syrup), vincotto or balsamic vinegar (10 ml)
2 lbs small whole potatoes, skin on, scrubbed well
Preheat oven to 350 D F approx.. 160 C. With convection setting on.
Prepare lamb by making small incisions about ½“ deep evenly around surface of leg. Combine the garlic in a small bowl with salt and pepper. Push garlic cloves into incisions.
In a small bowl, combine half the olive oil, lemon juice and petimezi. Whisk to blend. Place leg of lamb in a roasting pan that’s large enough to hold it along with potatoes, in a single layer. Pour olive oil mixture evenly over lamb covering on all sides. Sprinkle with salt and pepper l lemon zest and the chopped herbs and dried oregano. ( Note: if using lemon zester like in video, keep the lamb roasting at 325 D F so they don’t burn )
Lay potatoes around it and drizzle on rest of olive oil and season with salt and pepper.
Roast lamb with potatoes, in oven for approximately 1 hour and 20 minutes – 1 1/2 hours, turning up the temperature to 375 for the last 20 minutes, if it has not turned deep brown colour. Check to make sure pan is not dry every 30 minutes and add 100 ml (1/2 cup) water to gently steam and prevent scorching. Meat thermometer should read 150 D F in the thickest part of leg to cook as seen in video. Let rest and slice.