My Nana owned several restaurants in the New York area in the mid-1900's and this was one of her favorites. We always serve it at Easter. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened.

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Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • Remove the skin and fat from the leg of lamb, and season with salt. Poke a knife into the meat and insert slivers of garlic in the holes.

  • Heat the oil in a large skillet over medium-high heat. Place the leg of lamb in the hot skillet and cook until browned all over the outside, turning as needed. Transfer to a large roasting pan. Arrange slices of lemon over the roast and secure with toothpicks.

  • In a small saucepan, combine the water, butter and Worcestershire sauce; bring to a boil. Pour the sauce over the meat and then cover the roasting pan with aluminum foil.

  • Roast for 2 1/2 hours in the preheated oven, basting every 30 minutes. Remove the aluminum foil and lemon slices and discard. Continue to roast for an additional 30 minutes, or until the internal temperature of the lamb reaches at least 145 degrees F (68 degrees C). Remove from the oven, and cover loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving.

Nutrition Facts

756 calories; protein 54.7g; carbohydrates 5.1g; fat 57.2g; cholesterol 219.1mg; sodium 255.9mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
07/01/2007
I must agree this is a fine recipe. We used the recipe however the lamb was cooked out side on the grill which gave a better taste and was very tender to perfection. Best served with chilled kosher wine. Read More
(20)

Most helpful critical review

Rating: 3 stars
01/23/2008
I made this for my husband. He thought it had too much of a lemon flavor. Read More
(13)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/01/2007
I must agree this is a fine recipe. We used the recipe however the lamb was cooked out side on the grill which gave a better taste and was very tender to perfection. Best served with chilled kosher wine. Read More
(20)
Rating: 3 stars
01/23/2008
I made this for my husband. He thought it had too much of a lemon flavor. Read More
(13)
Rating: 5 stars
02/20/2021
Nana knew what was up. Made it just as instructed and it came out super tender and delicious. Serve it with a side of mint jelly along with the gravy you can make from the drippings and you will blow some minds. Save the leftovers and you can pan fry yourself some thin slices and stuff them into pita bread with some tzatziki sauce and greens (cilantro if you have some) for amazing instant gyros. Read More
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