in Greece

Wrapped Greek leg of lamb

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Ingredients for 6 servings:

  • Leg of lamb, 1.5 kg boneless
  • 2 tbsp olive oil
  • 7 cloves garlic
  • 1 lemon(s), juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Wash a leg of lamb (boneless if desired) and pat dry. Cut a few small slits all around, place a garlic clove and some salt and pepper into each slit. Combine the juice of one lemon with 2 tablespoons of olive oil and brush the leg with it. Spread out a large piece of baking paper and wrap the leg in it. Then wrap the package again in several pieces of aluminum foil. Seal the package tightly to prevent any juices from leaking out. Roast in a preheated oven at 180°C (top/bottom heat), depending on the size of the leg. Let rest briefly. Then carefully unwrap the package, collect the juices, and serve. Serve with Greek beans and thyme potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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