| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
|
6 |
To 8 |
INGREDIENTS
| 1 |
|
Leg of Lamb; 8-pound; Bone in, Trimmed of Excess Fat |
| 6 |
lb |
Potatoes; Peeled and Cut into Sixths; Lengthwise |
| 1 |
|
Heads Garlic; (About 18 Cloves) Separated and Peeled (up to 2) |
| 3 |
tb |
Dried Oregano |
| 3 |
tb |
Dried Rosemary |
| 3/4 |
c |
Extra-virgin Olive Oil |
| 2 |
c |
Fresh Lemon Juice |
| 3 1/4 |
c |
Red Wine; (Non-Alcohol Substitute: Apple Juice) |
|
|
Salt and Freshly Ground Black Pepper |
INSTRUCTIONS
Just in case you haven't noticed, a traditionally Greek Easter is an event
whereby the guests primary goals are to eat and eat and drink themselves to
exhaustion. After all, it's a celebration of great magnitude and like most
big holidays, draws guests and family members together for a day or two,
from far and wide.
Now if you're one of those cooks that doesn't happen to have an open-fire
spit in your back garden, have no fear. We've updated today's recipe to be
prepared in the oven. However, feel freely to dig the pit and prepare the
spit if you so desire. Cooking time is about a day-and-a-half!
To prepare the marinade, finely chop 8 cloves of garlic and place in a pan
that is large enough to hold the lamb. Add 2 Tbs. oregano, 2 Tbs. rosemary,
6 Tbs. olive oil, 1 cup lemon juice, wine or apple juice, and salt and
pepper to taste. Mix thoroughly and place the lamb in the marinade, turning
to coat well on both sides. Cover and set aside in the refrigerator
overnight.
Crush 6 cloves of garlic and the remaining oregano and rosemary together
with a mortar and pestle or chop them finely and combine thoroughly. Season
with salt and pepper.
Pre-heat oven to 375-F degrees. Remove lamb from marinade and pierce in a
dozen places with a paring knife. Rub the garlic and herb mixture all over
the lamb, pressing the mixture firmly into the cuts with your fingers. Coat
surface of the lamb with about 4 Tbs. olive oil.
Mix remaining olive oil and lemon juice together in a bowl. Crush remaining
garlic and place in a large roasting pan and add potatoes. Place lamb on
top of the potatoes and roast, basting frequently with the lemon mixture
and turning the potatoes occasionally, for 1 hour and 45-minutes. Remove
lamb from the oven and let rest for about 10-minutes, keeping potatoes warm
in the oven that you turned off when you removed the lamb. Carve leg of
lamb and serve with potatoes.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 06, 1998
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