Arni me Dendrolivano - Rosemary Roast Lamb

Greek rosemary lamb with Greek lemon potatoes

Arni me Dendrolivano - Rosemary Roast Lamb

This dish can be roasted or grilled. The rosemary sprigs lend a unique smoky herbal flavor to the perfectly cooked lamb. Served with roasted potatoes, a Greek salad, peas, and some nice bread, this roast makes for an easy and delicious centerpiece for a holiday meal.

5 from 2 votes

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Course: Main Course

Cuisine: Greek

Prep Time: 20

Cook Time: 1

Marinate: 2

Total Time: 3 20

Servings:

Author: My Hungry Traveler

Equipment

Large roasting pan
Food Processor or blender
Instant read thermometer

Ingredients

4+ lb Leg of lamb, boneless or semi-boneless
10 cloves Garlic, peeled (3 cut into slivers)
Salt and black pepper
¼ cup Extra virgin olive oil
3 tbsp Fresh lemon juice
2 tbsp Dijon mustard
1 tbsp Dried oregano
1 tbsp Aleppo pepper (cayenne of chili OK)
3 tbsp Paprika
2 tbsp Garlic powder
15 sprigs Rosemary
3 sprigs Thyme

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Instructions

Marinate - Put lamb in a baking pan. Make small, deep slits on the top and insert garlic slivers in them. Season lamb all over with salt.
In a food processor, mince remaining garlic cloves. Add lemon juice, oregano, mustard, chili pepper, and olive oil. Puree. Rub mixture all over lamb and set on a counter top for at least 1 hour or refrigerate overnight.
Heat 1 side of a grill to medium-hot. If roasting, preheat oven to 500°F (260°C). Place rosemary and thyme sprigs under the lamb. Sprinkle paprika and garlic powder over top. Place baking pan on indirect heat part of grill and close top. (If roasting, turn heat down to 350°F (177°C) after 20 minutes). Baste occasionally. After 1 hour, insert an instant read thermometer into the middle of the lamb. Medium will read 135°F (57°C), medium rare 130° (54°C), and above 135°F (57°C) will be closer to well done. Transfer to a cutting board and let rest 20 minutes, loosely covered with foil. Slice and serve.

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