Kalamata Dill Leg of Lamb
Prep time
Cook time
Total time
Serves: 8
  • Marinade:
  • 3 cups of red wine
  • 1 tbsp of garlic powder
  • ½ cup of lemon
  • 2 tsp of ground black pepper
  • 1 tbsp of dry oregano
  • 2 tsp of salt
  • Lamb:
  • 1 boneless leg of lamb (6-8 lbs)
  • ½ tbsp of ground black pepper
  • 1 cup of black olives
  • 6-8 sprigs of fresh dill
  • ¼ cup of beef tallow, lard or bacon fat
  • ¼ cup of lemon juice
  • 4 sliced garlic cloves
  • 8-10 minced garlic cloves
  • 2 tsp of lemon zest
  • Salt to taste
  1. In a large plastic bag place the lamb leg and all the ingredients for the marinade.
  2. Shake to combine all the ingredients and place in the refrigerator for at least 8 hours.
  3. Drain and pat the meat dry, using a kitchen or paper towel.
  4. Preheat oven to 500 degrees Fahrenheit.
  5. Stuff the meat with ½ cup of olives, sliced garlic, and 3 or 4 sprigs of dill.
  6. Tie the meat together with a twine.
  7. Chop the remaining olives and dill.
  8. In a medium bowl combine the chopped olives, garlic, dill, and the rest of the ingredients until a paste is formed.
  9. Rub all sides of the meat with this paste.
  10. Place meat in a baking pan, fat side up.
  11. Bake for 30 minutes.
  12. Reduce heat to 250 degrees Fahrenheit.
  13. Continue to bake for about an hour or until desired doneness.
  14. For medium rare remove the leg from the oven when a thermometer inserted in the middle reads 125 degrees Fahrenheit.
  15. Cover with parchment paper and then foil paper and let stand for at least 15 minutes before carving
  16. Serve and enjoy.
Recipe by Edible Harmony at https://www.edibleharmony.com/kalamata-dill-leg-of-lamb/