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Mediterranean Leg of Lamb

Lamb makes a wonderful Sunday dinner roast. If you don't want to roast a whole leg of lamb at once because it's a lot of meat, ask the butcher to cut one leg into two roasts. Make half now and freeze the other half for another day.


Leg of lamb, with or without the bone in
225 ml dry red wine
225 ml olive oil
5 cloves garlic, crushed
3 tbsp lemon juice
1 tbsp dried rosemary
1 tbsp dried oregano


1. Place your leg of lamb in a bowl or pan large enough to hold it.

2. Combine the wine, 125 ml of the olive oil, 3 cloves of the garlic and the lemon juice, rosemary and oregano. Pour this marinade over the lamb and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time.

3. When the time comes to cook your lamb, preheat the oven to 220°C/Gas Mark 7. Remove the meat from the marinade and place it on a rack in a roasting tin. Leave the rosemary needles and bits of oregano clinging to it.

4. Combine the remaining olive oil and cloves of garlic, and spoon this mixture over the lamb, coating the whole leg. Position the leg with the fat side up and insert a meat thermometer deep into the centre of the thickest part of the meat, but don't let it touch the bone.


5. When the oven is up to temperature, put your roast in and set the timer for 10 minutes. After 10 minutes, turn the oven down to 180°C/Gas Mark 4 and roast for about 30 minutes per 450 g of meat, or until the meat thermometer registers 75°C to 82°C. Remove the lamb from the oven and let it stand for 15 to 20 minutes before carving.

Yield:- 3 servings per 450 g, each with no carbohydrates or fibre to speak of and about 21 grams of protein. (This sounds low, but remember: part of that weight is bone.)

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