Main course
Leg of Lamb Armenian-Style
This recipe for Armenian-style leg of lamb relies on a long marinade to infuse the meat with aromatics. Garlic, parsley, onion, balsamic vinegar, olive oil, and mint tenderize and flavor the lamb over a couple of days before it hits the oven. You can roast the whole leg or cut it into pieces for skewers, if you prefer grilling. The cooked lamb also freezes well, making it a good candidate for meal prep.
Method
2 steps · 15 min total
- 01
Marinate and Roast Lamb
Place the lamb leg and all remaining ingredients—garlic, parsley, onion, black pepper, balsamic vinegar, olive oil, mint, and salt—into your roaster pan. Marinate the lamb for at least two days, stirring occasionally to ensure the marinade distributes evenly over the meat.
When you're ready to cook, preheat your oven to 350°F. Bake the lamb for 1 hour to 1 1/2 hours, or until a slice into the thickest part shows no red meat.
- 02
Skewer or Freeze
If you wish, you can cut the marinated lamb into chunks and thread them onto skewers, perhaps with other vegetables, to grill instead of roasting the whole leg. Any cooked leftovers, or the entire roasted lamb, freezes well for later.
