Santorini Roasted Leg Of Lamb Food

SANTORINI ROASTED LEG OF LAMB

Steps:

• Trim excess fat and silver skin from lamb leg.
• Make crisscross cut in both sides of leg, about 1/2 inch deep.
• Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes.
• Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb.
• Cut up potatoes and onions if desired and place around roast, along with lemons.
• Cover and roast at 300 degrees until internal temperature reaches 170.
• degrees, approximately 30 minutes per pound.
• Remove cover and roast at 425 degrees until skin is browned.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.