Back to Ron's Cookbook

Greek Leg of Lamb

  • Ingredients:

  • 1 bone-in leg of lamb, 5 to 7 lbs
  • 4 cloves garlic, peeled and halved
  • 1-1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp thyme
  • 1 tbsp oregano
  • 1 tbsp spearmint flakes
  • 2 small lemons, juiced
  • 2 cups tomato juice
  • 1 16 oz package orzo pasta
  • 3 cups water to cook orzo
Photos coming soon

1. Wipe meat and place in a shallow baking pan. With a small knife, make 8 incisions and insert one garlic piece in each incision.

2. Combine salt, pepper, thyme, oregano and mint and rub into leg of lamb.

3. Roast lamb at 425 degrees for 30 minutes. Reduce heat to 350 degrees, and continue to roast for 1-1/2 to 2 hours longer, depending on size of the leg of lamb.

4. In the last 1/2 hour of roasting, skim off some of the floating grease that accumulated in the pan, and then baste leg of lamb with lemon juice and tomato juice before returning to oven to finish roasting.


During the last 30 minutes of roasting the lamb, cook orzo pasta in boiling water for 10 minutes. When lamb is done, remove it from the pan, add orzo to pan, stir, and cook in oven for approximately 15 minutes.