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Spring Leg of Lamb
This recipe comes from the home kitchen of Carol Kyriakodis, a good friend who is one of the owners of our favorite diner, Lancers Diner, in Horsham, Pa. Remember that if the lamb is cooked on the bone, it must be cut off the bone before being eaten by braces-wearing family members.
1 leg of lamb - on the bone or boned and rolled
3 Tbsp. oregano
2 tsp. salt
1 tsp. pepper
garlic cloves cut in halves or quarters
3 lemons - one lemon sliced thin horizontally
Preheat oven to 350°.
Pierce about twelve holes in the lamb; slide in a sliver of garlic and a mixture of the oregano, salt and pepper. (Note: Carol says after you poke a hole and push in the garlic, just push the mixture into the meat with your finger).
Place lamb on a rack in the roasting pan. Squeeze lemon juice over the meat, rub remaining herb mixture on the meat.
Place lemon slices over the top of the meat.
Roast at 350° until your meat thermometer shows medium rare to rare (or to your own taste).
Recipe from Carol Kyriakodis
Lancers Diner, Horsham, Pa.
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