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Roast Leg Of Lamb, Greek Style

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CATEGORY CUISINE TAG YIELD
Meats Greek Frugal03 5 Servings

INGREDIENTS

6 lb Leg of lamb
1/2 c Olive oil
3 Garlic cloves, crushed
1 t Fresh oregano, whole leaves
crushed by hand
Freshly-ground black pepper
to taste
Salt, to taste

INSTRUCTIONS

For Rare Lamb: Allow the lamb to come to room temperature. Heat your
oven to 400 degrees. Mix the oil, garlic and oregano together and rub
the leg completely with the mixture. Season with salt and black  pepper
and place on a baking rack in a pan. Insert a meat thermometer  in the
thickest part of the leg, being careful not to touch the bone.  Bake at
400 degrees for 40 minutes so the meat can brown. Turn the  oven down
to 325 degrees and bake for an additional 40 to 50 minutes,  or until
the thermometer registers 140 degrees. Remove the meat from  the oven
and allow it to sit 1/2 hour before slicing. It will  continue to cook
during this time. For Medium Lamb: Follow the above  instructions but
cook a bit longer so that the thermometer registers  145 to 150
degrees. Slice thin and serve with some of the pan juices.  Comments:
Nothing can equal the scent of a lamb roasting in the back  streets of
a greek village. I have added a bit of olive oil to keep  this roast
moist, but you would not have to do this with a whole lamb.  Recipe
Source: THE FRUGAL GOURMET by Jeff Smith From the 10-30-1991  issue -
The Springfield Union-News  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
07-15-1994  Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1289
Calories From Fat: 853
Total Fat: 95.1g
Cholesterol: 364.7mg
Sodium: 369.2mg
Potassium: 1434mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 101.3g


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