Author Notes: I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing to a leg of lamb. This marinade can also be used on lamb chops, chicken, or even salmon. - CherylDLee
Food52 Review: This is one great marinade! How could I have forgotten the classic Greek flavors of lemon and oregano, bogged down in the ever-developing rosemary hedge in my garden. I know that I will make it again as it is very good. By the way, I infused the olive oil with the peel of a Meyer lemon, as suggested, and bought fresh jars of dried oregano and red pepper flakes. - Lizthechef - A&M
- 1/3 cup lemon infused olive oil, or plain extra virgin olive oil
- 5 garlic cloves, chopped
- 1 tablespoon very fine Meyer lemon zest
- 2 teaspoons dried oregano
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- 4 pounds boneless leg of lamb, tied
- In a small bowl combine the olive oil, garlic, lemon zest, oregano, salt and red pepper.
- Rub the lamb with the marinade, cover and refrigerate overnight, or at least 8 hours.
- When you are ready to cook your lamb, remove it from the refrigerator and let it sit at room temperature for an hour. Place the lamb into a large roasting pan.
- Roast the lamb in a preheated 350 degree oven for one hour and twenty minutes, or until the internal temperature measures at least 145 – 150 degrees for medium rare. If you like your lamb more done, roast until temperature is 160 degrees. Let the roast sit for 20 – 30 minutes before you slice it, so the juices have time to reabsorb.