Let’s state the obvious: this is not a throw-together weeknight meal. But it fantastic for Sunday dinners, family gatherings and holidays.
Somehow Ludwig’s family is fortunate in that the entire family, even the kids, love lamb. It’s their favorite protein, and it’s certainly more flavorful than supermarket pork. Serve with a Greek or spinach salad and pickled shallots.
Dry brine for at least 12 hours, up to 2 days for maximum tenderness.
Equipment and Supplies
- roasting pan with rack
- smoker optional
- plastic wrap
- aluminum foil
- paring knife
- garlic press
- 6 pounds bone-in leg of lamb
- 8 cloves garlic, pressed
- 4 sprigs rosemary, needles stripped
- 2 sprigs oregano
- 2 lemons, juiced
- 6 tablespoons olive oil
- 3 teaspoons kosher salt
- 2 teaspoons black pepper, freshly ground
- Dry brine by dusting that gorgeous leg all over with kosher salt. Wrap the leg tightly with plastic wrap and stick in the fridge for at least 12 hours.6 pounds bone-in leg of lamb, 3 teaspoons kosher salt
- Make 3 long slits along the length of the leg.
- Make a paste of the lemon juice, garlic, black pepper, rosemary and oregano. Shove the paste into the slits with a spoon handle or butter knife.8 cloves garlic, 4 sprigs rosemary, 2 sprigs oregano, 2 lemons, 2 teaspoons black pepper
- Preheat the oven or smoker to 450°.
- Slather the olive oil on the entire leg.6 tablespoons olive oil
- Line the roasting pan with aluminum foil, shiny-side down.
- Roast the leg for 30 minutes. Turn the heat down to 350° and roast until the internal temperature reaches 140°. Slice on the diagonal and serve hot.