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–+ servings
A feast worthy of Helen of Troy.
Authored by: Schlepper
Estimated Cost: $50
Difficulty: Easy
Suggested Beverage: Sangiovese, Cabernet Sauvignon, Pinot Noir
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Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Brining Time 12 hours
Total Time 14 hours 20 minutes
Course Dinner
Cuisine Greek
Servings 8 people
Calories 382

Equipment and Supplies

  • roasting pan with rack
  • smoker optional
  • plastic wrap
  • aluminum foil
  • paring knife
  • garlic press

Ingredients
 

  • 6 pounds bone-in leg of lamb
  • 8 cloves garlic, pressed
  • 4 sprigs rosemary, needles stripped
  • 2 sprigs oregano
  • 2 lemons, juiced
  • 6 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 2 teaspoons black pepper, freshly ground

Method
 

  • Dry brine by dusting that gorgeous leg all over with kosher salt. Wrap the leg tightly with plastic wrap and stick in the fridge for at least 12 hours.
    6 pounds bone-in leg of lamb, 3 teaspoons kosher salt
  • Make 3 long slits along the length of the leg.
  • Make a paste of the lemon juice, garlic, black pepper, rosemary and oregano. Shove the paste into the slits with a spoon handle or butter knife.
    8 cloves garlic, 4 sprigs rosemary, 2 sprigs oregano, 2 lemons, 2 teaspoons black pepper
  • Preheat the oven or smoker to 450°.
  • Slather the olive oil on the entire leg.
    6 tablespoons olive oil
  • Line the roasting pan with aluminum foil, shiny-side down.
  • Roast the leg for 30 minutes. Turn the heat down to 350° and roast until the internal temperature reaches 140°. Slice on the diagonal and serve hot.

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