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Serbian Roast Leg of Lamb

User Rating 5 Star Rating (1 Review)


Serbian Roast Leg of Lamb

Serbian Easter Lamb

© 2008 Barbara Rolek licensed to About.com, Inc.

Serbian Orthodox Easter wouldn't be the same without some type of lamb as the centerpiece of the meal. If it's not spit-roasted or barbecued lamb, roast leg of lamb or lamb shoulder are the cuts of choice.

Makes 6 servings

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes


  • 1 (4-pound) leg of lamb
  • 3 cloves garlic, cut in half
  • Juice of 1 lemon
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 tablespoons butter, softened
  • 1 cup hot water


  1. Heat oven to 400 degrees. Wash and dry leg of lamb. With the point of a sharp knife, make slits all over the lamb.

  2. Sprinkle garlic with a little salt and black pepper. Insert clove halves into slits in lamb.

  3. Combine lemon juice, 1 tablespoon salt, 1 teaspoon black pepper and oregano, and rub all over lamb.

  4. Place lamb on a rack in a shallow pan. Spread butter on top of lamb and pour hot water in bottom of baking pan.

  5. Bake uncovered 25 minutes. Reduce heat to 350 degrees and bake, turning once and adding water as needed, for 2 hours or until instant-read thermometer registers 145 degrees. Allow it to rest 20 minutes before carving.
User Reviews

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 5 out of 5
Amount of Lemon isn't listed in recipe, Member chgocelt

Recipe looks good, but I think you omitted the amount of lemon to be used. I'm guessing , juice of one lemon, right?

2 out of 2 people found this helpful.

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