Roast Leg of Lamb Recipe
By PutoPinoy on Friday, July 27, 2007 At
Friday, July 27, 2007
In Greece, the most festive and widely used meat of all is the leg of lamb. This sacrificial meat of ancient Greece is used and enjoyed during many festive occasions. Whether your choice of cooking lamb is psito (roasted in the oven), or tis souvlas (broiled on a spit), this meat will draw compliments. Traditionally, Greeks enjoy their lamb roasted well done. The recipe the follows is a typical way of preparing lamb.
1 (5-6 lb.) leg of lamb
6 sm. cloves garlic
1/4 tsp. oregano
1/4 tsp. thyme
Salt & pepper
2 tbsp. olive oil
1 c. water
Juice of 2 lemons
Oregano
Direction:
With a pointed knife, make 6 slits in meat in several places on bottom and top of leg; insert 1 clove garlic in each slit. Combine oregano, thyme, salt and pepper; sprinkle some herbs in each opening. Rub lamb with oil; sprinkle with additional salt and pepper and place in a roasting pan. Add water to pan. Roast at 425 degrees about 45 minutes, turning occasionally as each side browns lightly. Reduce oven temperature to 325 degrees.
Turn lamb to rest on its flat side; continue baking an additional 1 1/2 hours. Sprinkle with lemon juice and oregano and return to oven. Roast about 30 minutes longer or until meat thermometer inserted near center registers 175 degrees; baste occasionally. Let stand at room temperature 20 minutes before carving. This allows juices to retreat back into tissues and assures juicy slices of meat. Variation: Substitute 1/2 cup tomato sauce diluted in 1/4 cup water for lemon juice. T4544 Records
1 (5-6 lb.) leg of lamb
6 sm. cloves garlic
1/4 tsp. oregano
1/4 tsp. thyme
Salt & pepper
2 tbsp. olive oil
1 c. water
Juice of 2 lemons
Oregano
Direction:
With a pointed knife, make 6 slits in meat in several places on bottom and top of leg; insert 1 clove garlic in each slit. Combine oregano, thyme, salt and pepper; sprinkle some herbs in each opening. Rub lamb with oil; sprinkle with additional salt and pepper and place in a roasting pan. Add water to pan. Roast at 425 degrees about 45 minutes, turning occasionally as each side browns lightly. Reduce oven temperature to 325 degrees.
Turn lamb to rest on its flat side; continue baking an additional 1 1/2 hours. Sprinkle with lemon juice and oregano and return to oven. Roast about 30 minutes longer or until meat thermometer inserted near center registers 175 degrees; baste occasionally. Let stand at room temperature 20 minutes before carving. This allows juices to retreat back into tissues and assures juicy slices of meat. Variation: Substitute 1/2 cup tomato sauce diluted in 1/4 cup water for lemon juice. T4544 Records
