Roast Leg of Lamb, Mediterranean Style

Roast Leg of Lamb, Mediterranean Style Ingredients

1/4 c Extra-Virgin olive oil	1 ts Thyme
1/3 c Lemon juice	1 Onion - quartered
2 ts Salt	2 Green bell peppers; sliced
1 ts Pepper	1/4 ts Minced garlic

Instructions for Roast Leg of Lamb, Mediterranean Style

The Marinade (which can be doubled, tripled, etc., but dont increase the salt by doubling - just a little bit more will do) Mix the marinade ingredients, and pour over a leg of lamb which has been patted dry with paper toweling. If you can find a big enough zip-lock bag, that works the best, as you just keep turning the bag to make sure that the lamb gets evenly marinated. Otherwise, put in a glass dish and turning the leg and spooning the marinade over it. Marinate at LEAST 8 hours in the fridge. To roast, place the marinade in the bottom of a roasting pan, set the lamb on top of it and roast, uncovered, according to the weight of the leg: Roast at 325 degrees 5 to 8 lbs - 3 1/2 to 3 3/4 hours (internal temperature 175 degrees to l80 degrees, upon removal from oven) 3 to 4 lbs - 3 to 3 1/2 hours (ditto) Let rest for about 15 minutes before carving Posted to TNT Recipes Digest by Patricia McGibbony-Mangum on Mar 20, 1998

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Garlic	Lemon	Olive Oil
Onion	Salt	Thyme

for flavor and categorization

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