Greek Easter Lamb Or Kid

Recipe Ingredients

5 lbs	2270g / 80oz	Leg of lamb - or kid
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Fresh oregano leaves
		Or
2 teaspoons	10ml	Dried oregano leaves
2 tablespoons	30ml	Fresh basil leaves
		Or
2 teaspoons	10ml	Dried basil leaves
2 tablespoons	30ml	Fresh mint leaves
		Or
2 teaspoons	10ml	Dried mint leaves
3 tablespoons	45ml	Fresh rosemary leaves
		Or
1 1/2 tablespoons	22ml	Dried rosemary
1 tablespoon	15ml	Fresh thyme leaves
		Or
1 teaspoon	5ml	Dried thyme leaves
4 teaspoons	20ml	Garlic cloves (large)
		Crushed - peeled, and coarsely minced
1 cup	237ml	Olive oil
6 tablespoons	90ml	Fresh lemon juice

Recipe Instructions

Two to four hours before roasting, remove meat from refrigerator. Trim all outside fat and prominent sinews. In a food processor, blender, or electric mincer puree together salt, oregano, basil, mint, rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.)

If no electric appliance is available, mince herbs and seasonings and pound in a mortar. Rub herb mixture on lamb. Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder. Let meat stand at least 2 hours. Preheat oven to 475F. Place leg on rack in roasting pan in center of oven. Lower heat to 350 degrees.

Brush meat with reserved oil mixture every 10 minutes. Roast until internal temperature at thickest part registers 135F on an instant-read meat thermometer (20 minutes per pound) for rare, 150F for medium, and 165F for medium well-done. Let meat rest before slicing across grain.

Source:
Cole Publishing Group Recipe Collection

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