Leg of Lamb with Lemon and Oregano
This recipe embodies the perfect union between the delicacy of lamb and Trudeau Fresh oregano . A real treat!
Prep: 15 mins
Cook: 1 hr 20 mins
Yields: 4 servings
Ingredients
1 leg of lamb (about 2.7 kilos )
1 clamshell Trudeau Fresh oregano
6 garlic cloves, coarsely chopped
1 juice from 1 fresh lemon
1/2 clamshell rosemary bunch, fresh, large
125 ml olive oil, extra virgin
Salt and pepper to taste
Directions
1) Preheat oven to 230ºC (450ºF). Make some incisions over the entire surface of roast and insert garlic
2) In a bowl, mix together oil, lemon juice, a generous portion of sea salt, black pepper, and Trudeau Fresh oregano. Rub entire surface of lamb with this mixture and let stand 2 hours in refrigerator
3) In a large ovenproof dish, spread the rosemary and place lamb over the rosemary
4) Roast leg of lamb about 30 minutes and baste with its cooking juices. Reduce oven temperature to 165ºC (325ºF) and continue baking 50 to 60 minutes so that meat is slightly pink inside
5) Remove from oven, cover, and let stand 10 to 15 minutes before slicing
Sauce: If desired, prepare a sauce with an equal amount of lemon juice and olive oil. Add Trudeau Fresh oregano , salt, black pepper, and the lamb's cooking juices (from which the fat has been removed).
