Roast Leg of Lamb | Christine Cushing

Preheat the oven to 350°F (175°C).

Cut garlic cloves into slivers.

Season garlic with sea salt and cracked black pepper.

Make incisions in the leg of lamb and jam garlic slivers into the meat.

Season the outside of the lamb with a mix of sea salt, cracked black pepper, fresh thyme, fresh rosemary, and dried oregano.

Zest a lemon and set the zest aside.

Juice half to one lemon, adjusting based on the lemon's juiciness, and add to the lamb.

Drizzle a small amount of olive oil over the lamb.

Add a little pettimesi for sweetness and color, massaging it into the lamb.

Place the seasoned lamb on a shallow baking sheet to encourage caramelization.

Toss whole potatoes with olive oil and salt, and place them around the lamb in the baking sheet.

Roast in the oven, checking for tenderness and cooking until the lamb is fall-off-the-bone tender.

Equipment Needed

Spice Level: