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    You are in: Home / Greek / Santorini Roasted Leg of Lamb Recipe
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    Santorini Roasted Leg of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Auntie Mags's Note:

    A succulent slow-roasted leg of lamb with herbs, lemons and red wine

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    Units: US | Metric


    1. 1
      Trim excess fat and silver skin from lamb leg.
    2. 2
      Make crisscross cut in both sides of leg, about 1/2 inch deep.
    3. 3
      Mix all other ingredients, except lemons, together and allow wet ingredients to partially hydrate dried herbs for 15 minutes.
    4. 4
      Place lamb in roasting pan and rub marinade all over lamb on both sides, making sure to get lots into the cuts. Squeeze lemons gently over lamb.
    5. 5
      Cut up potatoes and onions if desired and place around roast, along with lemons.
    6. 6
      Cover and roast at 300 degrees until internal temperature reaches 170.
    7. 7
      degrees, approximately 30 minutes per pound.
    8. 8
      Remove cover and roast at 425 degrees until skin is browned.

    Ratings & Reviews:

    • on May 17, 2009


      very nice very flavourful lamb- i fear i overcooked it tho for my inlaws my father in law kept checking on it ans said it needed longer. i like lamb pink in the middle he doesnt. next time i may turn it down and do it over a longer time or have it pink with my husband

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    • on August 28, 2007


      This was a very flavorful roast lamb! We enjoyed it so much! I roasted the lamb with carrots, potatoes and onions and served with the juices accumulated while roasting. Thank you, Auntie Mags : )

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    Nutritional Facts for Santorini Roasted Leg of Lamb

    Serving Size: 1 (251 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 581.8
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 15.9 g
    Cholesterol 182.3 mg
    Sodium 159.1 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 2.0 g
    Sugars 3.5 g
    Protein 51.1 g

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