Greek Style Leg of Lamb using YL Lemon Oil


Roasted Leg of Lamb

This recipe will be perfect for your Easter Sunday gathering. We are not huge fans of rosemary so we made this Greek style using oregano instead of the traditional rosemary. The recipe is provided with step-by-step instructions.
Start with a 3.5 lb semi or boneless leg of lamb
Remove from package and dry with paper towels
Make rub with:
1/4 cup dried oregano
1 Tbsp garlic powder
1 tsp ground Coriander
1 Tbsp sea salt
Rub mixture all over lamb and into crevices over parchment paper
Allow to sit about 30 minutes
Preheat oven to 275 degrees
Remove lamb from parchment paper and set in pan or on new parchment to discard excess rub
Bake for approx 2 hours 45 minutes to 3 hours
You are looking for a 130 degree internal temp. It should raise by 5 degrees as it sits.
Remove from oven and allow to sit for 30 minutes
Preheat oven to 500 degrees
Make the following to put over the lamb
Using Vitamix on low then starting with number 1 and working up to number 3 setting blend together (if you do not own a Vitamix you should be able to use any blender but you may want to chop the garlic up into pieces and blend lightly):
1/4 cup quality EVOO
1/4 cup pure lemon juice
1 drop YL Lemon Essential Oil
1 Tbsp Apple Cider Vinegar
4 garlic cloves, removed from casing and crushed
You want to blend well but not too long so that the garlic is chopped but not liquified. I only turned up to a 3 for a short burst then back down to 1 — probably was about less than a minute from start to finish
Pour this mixture over the lamb — you can turn lamb over so underside is coated but you can just pour over the top and it is still absolutely wonderful — you should see bits of garlic on your lamb — you want this!
The 500 degree oven will put a nice roast/caramelization on the garlic bits
Bake at 500 degrees for 15 minutes
Allow to sit for about 15 minutes then slice and serve

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