- 1 (9-pound) leg of lamb
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, chopped
- 1 cup olive oil
- 1 medium orange, sliced
- 1 large lemon, sliced
- 2 stems fresh rosemary
- Dressing, recipe follows
Preheat the oven to 375 degrees F.
Prepare the leg of lamb by rubbing salt, pepper, and chopped garlic all over the outside of the meat, then rub with the olive oil to coat. Put the lamb in a large baking pan, cover it with 4 orange slices, 4 lemon slices, and the rosemary. Bake for 2 hours. Serve the lamb sliced on a plate with the dressing on top.Dressing:
1 orange, zested
1 lemon, zested
1 cup olive oil
1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/2 cup red wine vinegar
2 tablespoons chopped fresh oregano leaves
2 tablespoons salt
1 teaspoon freshly ground black pepper
Put all the ingredients into a blender. Blend until the dressing is completely uniform and creamy.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray