Kalamata Dill Leg of Lamb

Whenever I think about an herbed leg of lamb I immediately associate it with fresh rosemary, but I wanted to change the recipe around and experiment with different flavors. Marinated overnight in wine and lemon and roasted with lots of fresh garlic and olives, this dill leg of lamb is extra moist and flavorful.

I know that lamb is associated more with spring dishes. Although it is available all year round, lamb sales peak around Easter,  but the best time to buy it is around late spring to mid fall, this gives the lambs usually born around March enough time to reach their flavor peak. It is now early December and I definitely lucked out with this cut, not only because I was able to find a fresh and tender cut, but also because off-season is a lot more affordable.

For other meat recipes try my prime rib or  my deli-style roast beef

Marinade:

3 cups of red wine
1 tbsp of garlic powder
½ cup of lemon
2 tsp of ground black pepper
1 tbsp of dry oregano
2 tsp of salt

Lamb:

1 boneless leg of lamb (6-8 lbs)
½ tbsp of ground black pepper
1 cup of black olives
6-8 sprigs of fresh dill
¼ cup of beef tallow, lard or bacon fat
¼ cup of lemon juice
4 sliced garlic cloves
8-10 minced garlic cloves
2 tsp of lemon zest
Salt to taste

Preparation:

• In a large plastic bag place the lamb leg and all the ingredients for the marinade.
• Shake to combine all the ingredients and place in the refrigerator for at least 8 hours.
• Drain and pat the meat dry, using a kitchen or paper towel.
• Preheat oven to 500 degrees Fahrenheit.
• Stuff the meat with ½ cup of olives, sliced garlic, and 3 or 4 sprigs of dill.
• Tie the meat together with a twine.
• Chop the remaining olives and dill.
• In a medium bowl combine the chopped olives, garlic, dill, and the rest of the ingredients until a paste is formed.
• Rub all sides of the meat with this paste.
• Place meat in a baking pan, fat side up.
• Bake for 30 minutes.
• Reduce heat to 250 degrees Fahrenheit.
• Continue to bake for about an hour or until desired doneness.
• For medium rare remove the leg from the oven when a thermometer inserted in the middle reads 125 degrees Fahrenheit.
• Cover with parchment paper and then foil paper and let stand for at least 15 minutes before carving
• Serve and enjoy.

Kalamata Dill Leg of Lamb

Author: Edible Harmony

Prep time: 20 mins

Cook time: 90 mins

Total time: 1 hour 50 mins

Serves: 8

Ingredients

• Marinade:
• 3 cups of red wine
• 1 tbsp of garlic powder
• ½ cup of lemon
• 2 tsp of ground black pepper
• 1 tbsp of dry oregano
• 2 tsp of salt
• Lamb:
• 1 boneless leg of lamb (6-8 lbs)
• ½ tbsp of ground black pepper
• 1 cup of black olives
• 6-8 sprigs of fresh dill
• ¼ cup of beef tallow, lard or bacon fat
• ¼ cup of lemon juice
• 4 sliced garlic cloves
• 8-10 minced garlic cloves
• 2 tsp of lemon zest
• Salt to taste

Instructions

1. In a large plastic bag place the lamb leg and all the ingredients for the marinade.
2. Shake to combine all the ingredients and place in the refrigerator for at least 8 hours.
3. Drain and pat the meat dry, using a kitchen or paper towel.
4. Preheat oven to 500 degrees Fahrenheit.
5. Stuff the meat with ½ cup of olives, sliced garlic, and 3 or 4 sprigs of dill.
6. Tie the meat together with a twine.
7. Chop the remaining olives and dill.
8. In a medium bowl combine the chopped olives, garlic, dill, and the rest of the ingredients until a paste is formed.
9. Rub all sides of the meat with this paste.
10. Place meat in a baking pan, fat side up.
11. Bake for 30 minutes.
12. Reduce heat to 250 degrees Fahrenheit.
13. Continue to bake for about an hour or until desired doneness.
14. For medium rare remove the leg from the oven when a thermometer inserted in the middle reads 125 degrees Fahrenheit.
15. Cover with parchment paper and then foil paper and let stand for at least 15 minutes before carving
16. Serve and enjoy.

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