Main Course - Roast Leg of Lamb (Greco-Roman Style)
by Matt Weyandt (Iron Chef Six Speed)
||Easy to make and very tasty, but don't go buckwild with the lemon.|
- 1 (8 to 10 pound) leg of lamb, bone-in, trimmed
- 2 lemons, cut in half
- Salt and pepper
- 4 cloves garlic, sliced lengthwise
- Dash oregano
- 8 ounces water
||This is another recipe hijacked from foodtv.com but made easier...
Under running water, trim the outer layer of fat from the lamb and blot dry. Squeeze the juice from the lemons over the lamb. I used two large lemons and it turned out to be too much; be careful.
Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour. Lazy option is to blend all the herbs and spices and toss in a little olive oil to hold it all together. Then pour/inject the blend into the cuts, and pour the rest over the lamb.
Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. Carve, and pour a little of the roast juice over top.
|Time to Make
||80 - 120 minutes cooking time|