2 large Springs of Rosemary 1 5 ½ lb. bone in Leg of Lamb 3 large cloves of fresh Garlic, coarsely chopped 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Grill Seasoning for Steak 1 tablespoon Onion Powder 1 large Lemon, sliced 1 tablespoon dried Oregano
The night before: Tear off piece of parchment paper twice the length of your leg of lamb, plus two inches for folding.
Place one spring of rosemary on the bottom half of the parchment paper. Cut ½ inch slits, about 10 – 15, into the top of the lamb. Insert chopped garlic into the slits until it’s all used up.
Rub lamb with olive oil and steak seasoning on both sides and sprinkle with onion powder. Place lamb on top of rosemary spring on parchment paper. Leave about an inch at the end for folding.
Place lemon slices on top of fatty part of the lamb. Sprinkle with dried Oregano.
Place remaining rosemary spring on top of the lamb.
Seal up parchment paper by securing second half over the lamb and then crimping the paper all around the lamb until sealed.
Cooking the Lamb
Preheat oven to 300°.
Place lamb in parchment in roasting pan. Rest the bottom part of the leg on the top of the roasting pan. (This will help to collect the juices in the parchment paper) Roast for 2 ½ hours for medium rare; 2 hours and 50 minutes for medium; 3 hours and 10 minutes for medium well.
Let lamb rest in parchment paper for twenty minutes before slicing.
~Serve with pan juices and Mary Kay's "Greek Yogurt Mint Sauce"~Opa!
Greek Yogurt Mint Sauce ½ cup plus two heaping tablespoons Plain Greek Yogurt 3 tablespoons Cream Cheese (plain, sun dried tomato or artichoke and spinach flavored) 1 Tablespoon bottled Minced Garlic plus one tablespoon of the juices from the bottled minced garlic (this is a rich garlic taste, if the juices are also added) Pinch of Sea Salt Freshly Ground Black Pepper, to taste 1 tablespoon Lemon Juice 2 tablespoons Chopped Fresh Mint.
Greek Salad Dressing*
5 tablespoons Basil and Oregano Rice Vinegar (Suggest Nakano®) 2 1/2 tablespoon freshly squeezed Lemon Juice2 tablespoon dried Oregano 2 1/2 teaspoon Emeril’s® Original Essence** 1/2 cup Extra Virgin Olive Oil Mix first four ingredients together. Slowly whisk in olive oil until dressing is emulsified. ~ Offer freshly ground black pepper at the table~
Combine all ingredients and chill for 30 minutes before serving.