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Santorini Roasted Leg of Lamb

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“A succulent slow-roasted leg of lamb with herbs, lemons and red wine”
READY IN:
6hrs 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim excess fat and silver skin from lamb leg.
  2. Make crisscross cut in both sides of leg, about 1/2 inch deep.
  3. Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes.
  4. Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb.
  5. Cut up potatoes and onions if desired and place around roast, along with lemons.
  6. Cover and roast at 300 degrees until internal temperature reaches 170.
  7. degrees, approximately 30 minutes per pound.
  8. Remove cover and roast at 425 degrees until skin is browned.

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