The Secret To Delicious Greek Style Oven Roasted Lamb….

My husband and I have been making lamb for Easter for almost 25 years. We’ve cooked it different ways, from outside on the rotisserie, to indoors roasted in the oven. We have received the highest compliments, from our panel of judges, who we love and adore, our family. ❤❤❤❤

In this blog, I want to share with you the secret, to what we do, that produces the best flavor in our Greek Style Oven Roasted Lamb.

Wether you are purchasing bone-in, or boneless, our secret is double roasting, soaked in it’s own juices.

What does that mean? Well, follow the cooking directions on your package(s) of leg of lamb, but I will write down seasonings for you below. When you season it, it’s mostly outside that you are seasoning. This is where the secret comes in. After your lamb is done cooking as a roast (follow your package instructions), you cut it up into slices/pieces and place it into its juices, coating each piece, and put it back into the oven, uncovered, on the temperature originally given on your package, for 30 more minutes.

The seasonings that are used for Greek Style Oven Roasted Lamb are:

Freshly Squeezed Lemon Juice

Unsalted Sweet Cream Butter

Salt (sparingly, you can always add later)

Pepper (sparingly, too much can make it spicy)

Paprika (sparingly, gives a pretty color)

Garlic Powder (I do use this a little more heavier than the other seasonings, because it makes it that much tastier). If you are using garlic salt, then avoid salt. This asks for garlic powder, :).

Oregano (sparingly, but definitely use it)

Since sizes vary, I use the general rule of thumb of seasoning some dishes as I go, and this is one of them.

Use your judgement on amounts, but start off with melting butter and spreading all over your lamb with a pastry brush. Next, pour lemon juice all over lamb (yes it will pour off, but later you will baste lamb with all these juices, and don’t be afraid to baste as it’s cooking). Finally, season with all above mentioned seasonings all over your lamb.

As mentioned earlier, cook your roast according to package directions, carefully remove from oven, slice/cut into pieces, soaking each piece into the delicious juices, and placing it back into the oven, uncovered, for 30 more minutes. Enjoy with Lemony Roasted Potatoes and Greek Salad. I would love to see your pictures. Happy Cooking!!! 🙂 🙂 🙂 🙂


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