ROASTED GREEK LEG OF LAMB RECIPE | ALLRECIPES
This roasted leg of lamb recipe is from a place called Koutouki Greek Tavern. It is absolutely wonderful and I feel I have to share it!
Provided by xMichellex
Categories World Cuisine European Greek
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 1 3-pound leg of lamb
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the leg of lamb into a large roasting pan. Distribute potatoes, carrots, and celery around the meat. Slice small slits all over the surface of the lamb and stuff them with garlic cloves. Sprinkle oregano and rosemary over meat.
- Mix olive oil, lemon juice, wine, and mustard together and drizzle over the meat and vegetables.
- Bake, covered, in the preheated oven for 1 hour. Uncover and continue baking until browned, about 20 minutes. An instant-read thermometer inserted into the thickest part of the lamb should read at least 130 degrees F (54 degrees C).
- Let lamb cool for 5 minutes. Serve with the vegetables.
Nutrition Facts : Calories 442.6 calories, CarbohydrateContent 18.8 g, CholesterolContent 45.7 mg, FatContent 34.4 g, FiberContent 3.4 g, ProteinContent 15.1 g, SaturatedFatContent 6.7 g, SodiumContent 160.4 mg, SugarContent 2 g
GREEK-STYLE LEG OF LAMB RECIPE - MELISSA RUBEL JACOBSON ...
Plus: F&W's Grilling Guide More Greek Recipes
Provided by Melissa Rubel Jacobson
Total Time 6 hours 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.
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Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
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