This is the recipe for our leg of lamb from Greece that we served on our "Summer is in the air" menu. The result is a succulent piece of lamb with the aromas of the Greek Thyme and honey that we used. You can serve it with the nectarine salad and new potatoes as we did. Hope you will enjoy it or if you want to try it made by us check out the next Supper Freek Events! We are waiting for your feedback!
List of Ingredients (Serves 8)
- 1 leg of lamb (2kg)
- 3 tablespoons of thyme
- 3 gloves of garlic
- 3 tablespoons of honey
- 3 tablespoons of extra virgin olive oil
- Salt and pepper
1. Chop the garlic in thin slices. Make little incisions in the leg of lamb with a sharp knife and stuff the garlic and some thyme in. Make a mixture of the honey, the rest of the thyme, olive oil, salt and pepper and pour it over the leg of lamb. Massage it for a while and make sure you get the marinade everywhere. Leave it in the Fridge to marinate for 2-3 hours.
2. Take the lamb out of the fridge and leave for 30 minutes or more to get to room temperature. Preheat the oven to 180C/gas 6 and roast the leg for 2 hours 15 minutes for well done. If you want it rare or medium, or if you have a bigger/smaller leg of lamb than the one we use in the recipe, you can check the roast timer tool on the BBC GoodFood website, it always works for me.
You can add the potatoes in the same oven tray. This is how we usually cook it in Greece. It will take them more or less the same time as the lamb to cook and you can do potato wedges or half new potatoes. Drizzle some olive oil, honey and some thyme on top of them, they will soak up the juices of the lamb and they taste awesome.
Pleasing the crowds at Jenius Social