Best Mediterranean Roast Lamb Recipes

MEDITERRANEAN ROAST LAMB

Mediterranean Roast Lamb image

Make and share this Mediterranean Roast Lamb recipe from Food.com.

Provided by Bergy

Categories Lamb/Sheep

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup canned black olives, chopped
4 cloves garlic
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons lite olive oil (or virgin)
3 1/2 lbs leg of lamb, bone in

Steps:

Preheat the oven to 350F, lightly oil a shallow roasting pan.
In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
Blend until almost pureed.
Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
Let it rest for 10 minutes before carving.

ROAST LEG OF LAMB - MEDITERRANEAN STYLE

Roast Leg of Lamb - Mediterranean Style image

This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.

Provided by Norman

Categories Lamb/Sheep

Time 2h25m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg)
6 garlic cloves, slivered
2 lemons
2 onions
2 carrots
1 (330 ml) bottle beer
salt
pepper
olive oil

Steps:

Remove all the fat from the lamb (or most of it).
Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
Cut the carrots into thick slices, the onions and lemons into quarters.
Rub the lamb with olive oil, put salt and pepper all over.
Put the lamb into a pan and place all the vegetables around it.
Fill up with olive oil (1/2- 1 cup) and boiling water.
Put into oven at 400°F and roast for an hour.
After one hour, turn meat over and fill pan with the whole bottle of beer.
Put back into oven for another hour.
The vegetables give a very nice sauce.
Experiment with the amount of lemon.
A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

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