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Ingredients (20)
- 1 bone-in leg of lamb, approximately 7 lbs
- 8 cloves garlic, cut into thin slivers
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 2 tablespoons dried Greek oregano (rigani)
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried mint
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons Dijon mustard
- 1/4 cup dry red wine (such as Xinomavro or Cabernet Sauvignon)
- 2 sprigs fresh rosemary, for basting
- Additional lemon wedges, for serving
- Fresh oregano sprigs, for garnish
Step 1 of 16
Trim the leg of lamb of any excess fat, leaving a thin 1/4-inch layer for flavor and moisture. Using a sharp paring knife, make 20 to 25 deep slits (about 1 inch deep) all over the surface of the lamb, spacing them evenly across the top, bottom, and sides.