This roasted leg of lamb is so full of Mediterranean flavors so you’ll just want to listen to sirtaki music and feel caress of sunshine on your skin! Oh, Greek Isles, you are so far away! And you, leg of lamb is so close! Just one trip to the grocery store away!
1 5 lb boneless leg of lamb
12 sun dried tomatoes in oil, chopped
8 oz feta cheese or goat cheese, roughly chopped
2 tablespoon minced fresh oregano + ¼ cup minced fresh oregano
4 rosemary sprigs, finely chopped
8 large garlic cloves, smashed into paste and divided and half
2 large garlic cloves, cut into slivers
2 shallots or 1 small onion, minced
½ teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon ground cardamom
1 teaspoon + 2 teaspoon kosher salt
½ teaspoon + 1 teaspoon ground black pepper
¼ cup olive oil
Heat oven to 450 F.
Heat skillet on medium high heat and sauté shallots or onion, until soft and slightly golden. Remove from heat and cool.
Sprinkle inside with 1 teaspoon salt and ½ teaspoon black pepper. Mix sautéed shallots or onions, chopped sun dried tomatoes with some of their oil, feta or goat cheese, 2 tablespoons minced oregano and 4 smashed garlic cloves. Put the stuffing in the middle of the leg along the whole length.
Roll meat into a log, tucking the ends inside. Tie the log with kitchen twine. Make small incisions with the edge of the knife along the whole leg surface and insert there garlic slivers.
Make a paste from the ground cumin, coriander, cardamom, remaining salt, pepper, ¼ cup minced fresh oregano and very finely chopped rosemary, 4 remaining smashed garlic cloves and olive oil. Rub this paste all over the leg and place the leg on the rack in the roasting pan.
Add some water to the pan to prevent drippings from burning.
Roast it uncovered for 30 minutes.
Reduce oven heat to 350 F and roast leg of lamb for another 40 minutes for medium.
Remove from the oven, cover with aluminum foil and let rest for about 10 minutes before carving. ENJOY! We did!