Irene's Roasted Leg Of Lamb Recipe

Irene's Roasted Leg Of Lamb picture


Preparation Time15 MinCooking Time20 Min
Ready In35 MinHealth IndexAverage
SpecialityMain Ingredient


 Leg lamb6 Pound, trimmed of all visible fat
 Garlic clove8 Clove (40 gm), sliced (Or To Taste)
 Extra virgin olive oil2 Tablespoon
 Dried oregano2 Tablespoon
 Lemons juice4 Tablespoon
 Onions2 , chopped coarse
 Carrots3 , chopped coarse
 Small red potatoes2 1⁄2 Pound, scrubbed
 Zucchini2 , chopped coarse
 Paprika To Taste
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 881 Calories from Fat 454

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 20.1 g100.7%

Trans Fat 0 g

Cholesterol 227.9 mg

Sodium 267.2 mg11.1%

Total Carbohydrates 38 g12.6%

Dietary Fiber 5.6 g22.3%

Sugars 4.8 g

Protein 68 g136.4%

Vitamin A 85% Vitamin C 77.4%

Calcium 13.9% Iron 49.5%

*Based on a 2000 Calorie diet


1) Preheat oven hot to 500°F.
2) With the tip of a knife, cut small slits over the lamb.
3) Pack the garlic slices into the slits. Use as much garlic as desired.

4) In a small bowl mix olive oil, oregano, salt and pepper.
5) Rub the mixture on the lamb.
6) Place lamb in a large roasting pan.
7) Squeeze lemons over it.
8) Place all the vegetables around the lamb.
9) Sprinkle paprika over it
10) In a pan add 1/8 inch of water and roast lamb and vegetables in the oven for 30 minutes.
11) Reduce oven heat to 300°E. Roast the lamb for 2 1/8 to 3 more hours or till a meat thermometer registers 160°E.
12) Baste with juices frequently adding water if necessary. Cook the lamb till done.
13) Keep the lamb aside for 20 minutes before carving.

14) Serve the lamb with some vegetables.