GREEK RACK OF LAMB RECIPES
ROAST LEG OF LAMB, GREEK STYLE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
- Put salt and pepper into a small container. 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.
- 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. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.
SLOW-COOKED GREEK LAMB RECIPE | GOOD FOOD
I like to serve the whole leg in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.
Provided by Brigitte Hafner
Categories Main-course
Total Time 2 hours
Yield SERVES 4
Number Of Ingredients 8
Steps:
Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.
Place lamb on a rack in a roasting pan, pour in enough water to come 2 to 3 centimetres up the pan's sides and cook for 5 hours.
Check the lamb every hour or so and baste with the pan juices.
After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.
When cooked, remove from the oven and rest for 20 minutes before serving.
Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.
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1. Preheat your oven to 200C. Mix the rosemary and sea salt together and lightly season the lamb racks with half the sea salt and rosemary.
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