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“In Houston, my neighbor David, an Arab from Jerusalem (and points undisclosed), and I decided to cook and enjoy a lamb together. He insisted on preparing it. So we played backgammon until the glass pan exploded in the oven. He calmly looked at me and said, 'It is ready'. He had looked at what was at hand, used it to replicate how he would roast a lamb in the ground and set it to cook. I think he calculated (he was quite bright) that when the dry glass pan shattered, it would be ready. Thoughtful guy he was, he cleaned up the glass and replaced the pan.”
READY IN:
1hr 50mins
YIELD:
1 Leg
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to the HOTTEST it will go.
  2. Make slice holes in the lamb and insert garlic and parsley.
  3. Rub the outside with olive oil. Rub on garlic, parsley, salt and pepper and cover with onion rings.
  4. Lay out very heavy tin foil. Place lamb in the center. Wrap the leg.
  5. Cover with a 2nd layer of foil. Make it tight so nothing can get out.
  6. Place in a pan or on a jelly roll. (DON'T use a glass baking pan!).
  7. Bake for about 1 hour and 15-30 minutes, depending on weight.
  8. Remove from oven. Let it sit a bit before opening.

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