Roast Leg Of Lamb Mediterranean Style Recipes

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

Steps:

• Remove all the fat from the lamb (or most of it).
• Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• Cut the carrots into thick slices, the onions and lemons into quarters.
• Rub the lamb with olive oil, put salt and pepper all over.
• Put the lamb into a pan and place all the vegetables around it.
• Fill up with olive oil (1/2- 1 cup) and boiling water.
• Put into oven at 400°F and roast for an hour.
• After one hour, turn meat over and fill pan with the whole bottle of beer.
• Put back into oven for another hour.
• The vegetables give a very nice sauce.
• Experiment with the amount of lemon.
• A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.