mediterranean leg of lamb

How To Make mediterranean leg of lamb

• Step 1
  Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
• Step 2
  To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
• Step 3
  Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
• Step 4
  If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
• Step 5
  Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings
• Step 6
  TEMPERATURE CHART (internal temperature)+ Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound Medium = between 150ºF to 160ºF which is about 25 minutes per pound Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound Well-done = 170ºF + which is about 35 minutes per pound
• Step 7
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=EiSO8_GAwbY
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!