A succulent Greek-style lamb roast marinated in a flavorful blend of lemon, olive oil, and herbs, perfect for a special dinner.
Combine the lemon juice, olive oil, oregano, minced garlic, salt, and pepper in a large bowl.
Whisking the marinade thoroughly ensures all ingredients are well combined for even flavor distribution.
Place the lamb in a shallow baking dish and pour the marinade over it, turning to coat evenly.
Using a shallow dish allows the marinade to cover more surface area of the lamb.
Cover and refrigerate the lamb for at least 3 hours or overnight, turning occasionally.
Marinating overnight enhances the flavor as the lamb absorbs the marinade deeply.
Preheat your oven to 450°F (230°C).
Preheating the oven ensures even cooking from the start.
Remove the lamb from the marinade and place it on a roasting rack set over a baking dish.
Using a roasting rack allows air circulation for even cooking.
Roast the lamb for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue cooking for 40 minutes or until the desired doneness is reached.
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the lamb from the oven, sprinkle with additional lemon juice, wrap in foil, and let rest for 10-15 minutes before slicing.
Resting the lamb allows the juices to redistribute, making it more tender.
Slice the lamb and serve with your favorite sides, garnished with fresh herbs if desired.
Slicing against the grain ensures tender pieces of meat.
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