Roasted Greek Leg of Lamb

Leg of lamb is made easy and delicious when roasted with vegetables, herbs, and a Greek sauce featuring lemons, Retsina wine, and lots of olive oil.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 443 Calories

Ingredients

• 4 stalks celery
• 3 tablespoons Dijon mustard
• 6 cloves garlic
• 3 tablespoons chopped fresh oregano
• 1 ½ cups olive oil
• 1 (3 pound) leg of lamb
• 4 each potatoes, peeled and quartered
• 4 carrot, (7-1/2")s carrots
• 3 tablespoons chopped fresh rosemary
• 2 each lemons, juiced
• ⅓ cup dry white Retsina wine

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place the leg of lamb into a large roasting pan. Distribute potatoes, carrots, and celery around the meat. Slice small slits all over the surface of the lamb and stuff them with garlic cloves. Sprinkle oregano and rosemary over meat.

Step 3

Mix olive oil, lemon juice, wine, and mustard together and drizzle over the meat and vegetables.

Step 4

Bake, covered, in the preheated oven for 1 hour. Uncover and continue baking until browned, about 20 minutes. An instant-read thermometer inserted into the thickest part of the lamb should read at least 130 degrees F (54 degrees C).

Step 5

Let lamb cool for 5 minutes. Serve with the vegetables.