3 lbs (approx. weight) Boneless Leg of Lamb
16-20 oz. Olive Oil
2 2” Sprigs fresh Rosemary
Salt & Pepper
To make life easier, prepare & cook the lamb days before you want to use it. It freezes and reheats well, too.
Remove about 60% of the fat from the roast. Place the roast in a ziplock bag (or bowl)
Make the marinade:
De-stem the Rosemary & chop the greens. Add greens to the olive oil. Zest the lemon. Add the lemon zest & juice from the lemon to the olive oil. Add a little salt & pepper to the olive oil. Mix and add marinade to the lamb.. Marinade for 12-18 hours
Place lamb and all the marinade in a roasting pan and roast at 350 degrees for about 2-2½ hours (until well done), turning the lamb every ½ hour to prevent it from drying out.
Remove from the oven and let stand for about ½ hour.
Pull apart the meat with your hands, removing any remaining fat.
Reserve some liquids for holding and/or storing the lamb.
Use immediately, or store the pulled lamb in the liquids and reheat at a later time.
To Serve as a Sandwich:
Use some type of rustic style bun or bread (ciabatta works great).
Add fresh chopped Rosemary to some mayonnaise and spread on the bread.
Add the pulled lamb.
Top with crumbled feta and a bit of Romaine lettuce