The twins share a favorite Easter dish with their brothers!
#legoflamb #Easterlegoflambrecipe #Easterlamb #mediterranean
INGREDIENTS:
4-5 pound boneless leg of lamb
¼ cup salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon parsley flakes
Salt pork, diced, enough pieces for slits made in the lamb (or fatty bacon)
Pecorino Romano cheese, diced, enough pieces for slits made in the lamb
Basting liquid:
⅓ cup olive oil
⅓ cup wine vinegar or lemon juice
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon dried oregano
Mix together until completely combined. Set aside.
DIRECTIONS:
Preheat oven to 450F
Prepare lamb by removing excess fat and skin. With the tip of a knife, make slits all over lamb on the meaty portions. Mix salt, pepper, parsley, and garlic powder together. Fill the slits with the seasoning mix, enclosing a piece of salt pork and Romano cheese. When through filling slits, rub remaining seasoning mixture all over the lamb.
Place lamb in a roaster and sear in a 450F oven, uncovered for 10 minutes on each side. Reduce heat to 325F. Brush on the basting liquid all over the roast. Continue to roast and baste until internal temperature reaches 125F for rare, 130F-135F for medium rare, 140F for medium and 155F to 160F for well done.
If meat juices stick to the roaster, add some water (approximately 2 cups).
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