*Suitable for Atkins Induction*

This is so simple to make, yet gets rave reviews because it is so tender and tasty.

1 leg of lamb
Fresh or dried oregano
2 cloves garlic, roughly chopped or pressed
Olive oil - extra virgin, if you have it
1-2 lemons

Turn oven on to 160C/320F. Place lamb into baking dish, on a rack if you have one, but it's fine if you don't. Slather with olive oil, then sprinkle the garlic and oregano over. Pour the juice of at least 1 lemon over the top. Pour enough water into the dish to cover the bottom, and place in the oven. Roast for 5 hours. I baste every hour or so with the juices, and cover with foil once the lamb is nice and brown - usually at around the 3 hour stage. You might also need to add a little more water as the hours wear on.

Let it rest for at least 15 minutes before serving. I add some more lemon juice to the pan to deglaze, and stir until it reduces enough to make a tasty "gravy."

Enjoy!

Oooh! My favorite - leg of lamb. Have to wait until I have the funds!
neo_crone

Rosebud...that was YUMMY,

I didn't have leg of lamb, but I had bought some lamb shank meat at grocery about a lb)... looked like stew meat. I poured Olive Oil over it....added the spices, squeezed half a lemon over it and but the lemon in the glass casserole pan. Something did possess me at the last minute and I added thyme to the oregano and garlic. Baked it at 300 for about 1 1/2 hrs....stirred entire mixture several times while baking. Oh--it is so good

I'm trying to arrange to purchase half a lamb from a semi-local ranch (5 hrs drive) as well as 1/4 cow (make it worth the drive and totally stuff the freezer). I'll have to revisit this recipe when that is accomplished. I think tomorrow with the leftovers I'll mix up a sour cream & cucumber dip and call in gyros

Glad you enjoyed it, Mercy! Every time I go shopping now my DH asks am I going to buy another leg of lamb so we can have this.

Roz

Hello Roz............that sounds absolutely wonderful that recipe.....can almost smell it cooking Lamb is very expensive over here........for just a SMALL leg of lamb you would pay well over $20. By the time it is cooked........alot smaller! I might do what MercyD did sometime! Thanks for sharing.Pamela

I'm totally amazed that lamb is so expensive in New Zealand! Aren't there more sheep than people there?
Misskriss

I got a leg of lamb I would love to make like this. Mine is boneless and rolled up and in a net. Would the cooking time be the same? Also, is 5 hours for medium rare and for what size leg of lamb?

Everytime I see this I start drooling!

The lamb is pretty much cooked through after 5 hours, but very, very tender.
You could try the boneless leg for 4 hours, especially if you prefer it medium rare.
As for the size, I um, don't really remember. It was a reasonable size, as in not a baby lamb if that helps.

I have cooked this twice now, and I must say the crust was crispier the time I started with a blast of high heat (only for a few minutes - I have a gas oven) before turning it back down to 160/320. It was still very tasty when the oven was kept at 160 for the whole 5 hours, just not as crispy.

I'm just waiting for the weather to cool down a bit before trying it again. Not too comfy having the oven on for 5 hours when the temperature is 32ºC/90ºF or higher...

Roz

Old post...but I can't wait until payday to try. Just sounds so lovely...and simple...I like simple. ;-)

I prepared this today, and will be cooking it tomorrow.
Can't wait...this will be my first time having lamb.
The only thing I did different was lime instead of lemon, because I am allergic to lemons and had limes on hand

I purchased a large lamb roast when I went grocery shopping last week. It's in the freezer waiting patiently for me to roast it, but I think I'm going to save it and cook it for Mothers Day weekend.

How about coconut oil?

I guess you could use whatever oil you like, but the specific flavour of this recipe seems to call for EVOO. And lamb really does taste wonderful cooked this way.

has anyone tried this using a crock pot?