Lemony Leg Of Lamb Recipe
Ingredients
1/3 cup chopped fresh parsley 75 mL
1/3 cup lemon juice (2 small lemons) 75 mL
3 lb olive oil 45 mL
2 cloves garlic, minced 2
2 tsp chopped fresh oregano or 1/2 tsp (2 mL) dried 10 mL
1 tsp each pepper, ground coriander and cumin 5 mL
1 boneless butterflied leg of lamb (3 lb/1.5 kg) 1
fresh mint sprigs and lemon slices
Directions
In shallow nonmetallic dish large enough to hold lamb flat, combine parsley, lemon juice, oil, garlic, oregano, pepper, coriander and cumin.
Add lamb to marinade, turning to coat well.
Refrigerate, covered, 24 hours, turning occasionally.
Remove lamb from marinade, shaking off excess.
Reserve marinade.
Starting from 1 short end, roll up lamb tightly.
With strong string, tie lamb at 2 in (5 cm) intervals.
Tie once or twice from end to end.
Place seam side down in shallow roasting pan.
Roast in 325 F (160C) oven about 1 hour and 30 minutes, drizzling occasionally with reserved marinade, until meat thermometer inserted into lamb registers 140 F to 145 F (60 C to 63 C) for rare, or until done to taste.
Do not overcook, Transfer to cutting board; let stand, covered, 10 minutes.
Cut into slices; place on heated serving platter.
Garnish with mint sprigs and lemon slices.
Add lamb to marinade, turning to coat well.
Refrigerate, covered, 24 hours, turning occasionally.
Remove lamb from marinade, shaking off excess.
Reserve marinade.
Starting from 1 short end, roll up lamb tightly.
With strong string, tie lamb at 2 in (5 cm) intervals.
Tie once or twice from end to end.
Place seam side down in shallow roasting pan.
Roast in 325 F (160C) oven about 1 hour and 30 minutes, drizzling occasionally with reserved marinade, until meat thermometer inserted into lamb registers 140 F to 145 F (60 C to 63 C) for rare, or until done to taste.
Do not overcook, Transfer to cutting board; let stand, covered, 10 minutes.
Cut into slices; place on heated serving platter.
Garnish with mint sprigs and lemon slices.
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