Recipe

Lemon-Oregano Leg of Lamb

Community Pick!

Recipe
2 Questions

Photo by CherylDLee

This recipe was entered in the contest for Your Best Spring Lamb
A&M's Testing Notes: This is one great marinade! How could I have forgotten the classic Greek flavors of lemon and oregano, bogged down in the ever-developing rosemary hedge in my garden. I know that I will make...
This is one great marinade! How could I have forgotten the classic Greek flavors of lemon and oregano, bogged down in the ever-developing rosemary hedge in my garden. I know that I will make it again as it is very good. By the way, I infused the olive oil with the peel of a Meyer lemon, as suggested, and bought fresh jars of dried oregano and red pepper flakes. - Lizthechef

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Chef
CherylDLee's Notes: I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing...
I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing to a leg of lamb. This marinade can also be used on lamb chops, chicken, or even salmon.

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Serves 8-10

1/3 cup lemon infused olive oil, or plain extra virgin olive oil Ask a question about this ingredient

5 garlic cloves, chopped Ask a question about this ingredient

1 tablespoon very fine Meyer lemon zest Ask a question about this ingredient

2 teaspoons dried oregano Ask a question about this ingredient

1 1/2 teaspoon sea salt Ask a question about this ingredient

1/2 teaspoon crushed red pepper Ask a question about this ingredient

4 pounds boneless leg of lamb, tied Ask a question about this ingredient

In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt and red pepper.
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Rub the lamb with the marinade, cover and refrigerate overnight, or at least 8 hours.
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When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.
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Roast the lamb in a preheated 350 degree oven for one hour and twenty minutes, or until the internal temperature measures at least 145 – 150 degrees for medium rare. If you like your lamb more done, roast until temperature is 160 degrees. Let the roast sit for 20 – 30 minutes before you slice it, so the juices have time to reabsorb.
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6 Comments on Lemon-Oregano Leg of Lamb

sir_ken_g added 4 months ago

I made this as as directed except I added the juice for a lemon too. It was great! And 150F was just right.

CherylDLee added over 2 years ago

I actually used an olive oil that was already infused with lemon that was given to me. I think what you did is perfect for an infused oil, and it is what I would have recommended!

I hope you enjoy your lamb!

Lizthechef added over 2 years ago

Congrats on your EP! You wouldn't believe how quickly two people can go through a 4 lb. boneless leg of lamb - your marinade is excellent. I had thought it might need to be doubled to flavor that big piece of meat, but I was wrong, happily so...

Lizthechef added over 2 years ago

Chef, I have gone ahead, gently heated the oil and included the peel of one Meyer lemon. I waited until oil cooled before I remove the peel. Hope this meets with your recipe standard. Looking forward to cooking on Monday - crazy weekend. Bought beautiful boneless 4 lb. lamb roast and new spices, always important in a recipe test, I think.

Lizthechef added over 2 years ago

ps. I'm testing it for a potential Editor's Pick.

Lizthechef added over 2 years ago

Hi Chef, I will be testing your recipe and would like to infuse my olive oil as you recommend. Help? I will check back here for your advice/recipe. I have a Myer lemon tree too, so I'm loaded with fruit. Thanks. I will be roasting the lamb for supper on Monday, BTW.