Mediterranean Leg of Lamb

Ingredients

  • 1 4-5 lb leg of lamb, bone-in, fat trimmed
  • Salt & Pepper
  • Extra virgin olive oil
  • 5 cloves garlic peeled and sliced
  • 2 cups water
  • 8 gold potatoes, peeled and cut into wedges
  • 1 yellow onion, peeled and cut into wedges
  • 1 teaspoon paprika, more for later
  • 1 teaspoon all-natural garlic powder
  • Fresh parsley for garnish, optional
For the Rub:
  • 15 garlic cloves, peeled
  • 2 Tbs dried oregano
  • 2 Tbs dried mint flakes
  • 1 Tbs paprika
  • 1⁄2 Tbs nutmeg
  • 1⁄2 cup Extra virgin olive oil
  • Juice of 2 lemons

Directions

Bring the leg of lamb to room temp.
  1. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour.
  2. In the meantime, prepare the remaining ingredients and make the lamb rub.
Prepare the seasoning.
  1. Combine all of the Rub ingrdients in a food processor
  2. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
Salt the meat.
  1. When ready, pat the lamb dry and make a few slits on both sides.
  2. Season with salt and pepper.
Sear the Lamb.
  1. Turn the oven on broil.
  2. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element.
  3. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared.
  4. Remove from the oven, then adjust the oven temperature to 325° F.
Apply the rub.
  1. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier.
  2. Cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack.
  3. Add two cups of water to the bottom of the roasting pan.
Cover and roast the lamb.
  1. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325° F heated-oven.
  2. Roast covered for about 4 to 4‌1⁄2 hours
Add the vegetables
  1. Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.
  2. Return the pan to the oven, covered, for 1 to 1‌1⁄2 hours or so.
  3. Uncover and return the pan to the oven for another 15 to 20 minutes.
Rest
  1. Remove from the oven and tent the lamb with a piece of foil.
  2. Allow it to rest for about 15 minutes (its internal temperature should be at 175° F or beyond for fall-apart tender lamb).