Lemony Leg of Lamb, Greek Style

1. 1

   Preheat the oven to 425 F.

2. 2

   In a small mixing bowl combine the lemon zest, oregano, rosemary, garlic, and flour.

3. 3

   Stir in the lemon juice to make a paste, then season with salt and pepper.

4. 4

   Make 1/2-inch, deep slits allover the leg of lamb.

5. 5

   Rub the lemon paste all over the leg, making sure it gets into the slits.

6. 6

   Put the lamb on a rack in a roasting pan and pour the water into the bottom of the pan.

7. 7

   Roast the lamb 30 minutes.

8. 8

   Reduce the heat to 325 F and continue roasting until a meat thermometer registers 145 F for medium-rare meat, 1 to 1 1/4 hours longer.

9. 9

   Transfer the lamb to a cutting board and let sit 10 minutes before carving.

10. 10

    Skim the fat from the pan juices and spoon over the sliced lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.