Recipe courtesy of Lina, The Lebanese Plate
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Ingredients
- 8 cloves garlic crushed
- 3 tablespoons zataar
- 2 tablespoons parsley leaves chopped
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon coarse salt
- 3 tablespoons olive oil
- 1.5-2kg leg of lamb trimmed of fat & deboned
- 1 lemon
Ingredients
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Instructions
- Preheat oven to 220ºC
- Add garlic, zataar, chopped parsley, salt, pepper and olive oil in a bowl stir to combine.
- Place lamb in a roasting dish and slits all over lamb using a sharp knife. Rub zataar marinade into slits and all over lamb. Marinate lamb at room temperature for 1 hour.
- Roast the lamb in preheated oven for about 30 minutes for medium-rare.
- Transfer lamb to a cutting board. Squeeze the juice of ½ a lemon over lamb and let stand, loosely covered with foil for15 minutes.
- Cut lamb into slices and serve.
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