Recipe courtesy of Taverna Opa
Roasted Lamb
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1448
- Total Fat
- 113
- Saturated Fat
- 38
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 99
- Cholesterol
- 361
- Sodium
- 1754
- Total: 4 hr 50 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 2 hr 30 min
Ingredients
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
Directions
- 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 cloves garlic
- 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.