Mediterranean Roast Lamb
September 17, 2021
Serve leg of lamb for dinner and the evening meal suddenly becomes a special occasion. The Mediterranean flavors also speak feasting time. Do not be surprised if the intoxicating aromas wafting from your oven lure your neighbors to your doorstep.
Author: Ed Bauman
Cooking time: 1hour and 25 minutes
Active preparation time: 15 minutes
Number of servings: 8
- 2 cups dry red wine, divided
- 3⁄4 teaspoon sea salt, divided
- 1 tablespoon minced fresh rosemary
- 4 3-inch rosemary sprigs
- 1 1⁄2 tablespoons arrowroot powder
- 3⁄4 teaspoon freshly ground black pepper
- 1⁄4 cup finely chopped kalamata olives
- 1⁄4 cup extra virgin olive oil, divided
- 1 5-pound boneless leg of lamb, butterflied
- 6 cloves garlic, minced
- 1 tablespoon of butter
Preheat oven to 400° F.
Unroll lamb and bring to room temperature. Rinse meat thoroughly under filtered water. Blot again to remove excess moisture.
Trim away excess fat. If slab is uneven, pound lightly with a mallet to flatten.
In a small bowl, combine rosemary, olives, 1⁄4 teaspoon salt, garlic, 1⁄4 teaspoon black pepper, and 2 tablespoons of olive oil. Massage mixture into the roast. Re-roll, and secure at 3-inch intervals with heavy kitchen string.
Sprinkle lamb with remaining sea salt and ground black pepper. Drizzle with olive oil. Secure rosemary sprigs under strings in various places on roast.
Place lamb on the rack of a roasting pan and roast for 30 minutes, then decrease the oven temperature to 350°F (do not remove roast from oven). Roast an additional 50 minutes to an hour or until meat thermometer registers 140° F (medium-rare) to 145° F (medium).
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