Recipe courtesy of Cat Cora
Total:
4 hr 30 min
Active:
30 min
Yield:
8 servings

Ingredients

  • 1 leg of lamb or goat
  • 8 small sprigs rosemary
  • 3 cloves garlic, sliced thinly
  • 1/4 cup olive oil
  • 1 tablespoon dry oregano, chopped fine
  • 1 lemon, juiced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh oregano, chopped fine

Directions

Preheat the oven to 500 degrees F.

Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes.

Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano.

IDEAS YOU'LL LOVE

Corn Salad with Walnuts and Goat Cheese

Recipe courtesy of Dave Pasternack

Rosemary Roasted Potatoes

Roasted Pineapple Carpaccio

Lamb Belly with Peas, Fava Beans and Cashew-Date Romesco

Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito

Recipe courtesy of Cat Cora

Spit-Roasted Kid Goat (Cabrito Asado)

Recipe courtesy of Sergio Remolina

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV