There is a great line in MY FAT GREEK WEDDING, when the boyfriend is introduced as a vegetarian and the Greek lady says, "Okay, we will serve lamb!".
Greeks and lamb are fairly synonymous and here is my take.
Joe's Greek Leg of Lamb with a Rub
yea, i am Greek
Intro - I always think that Greek cooks treat lamb different
than any one else, mostly because anyone who has eaten my lamb always tells me
they do not like lamb, but they like mine and i use mint which i very plentiful in my Garden (already!)
The rub -
equal amounts of black pepper, oregano, garlic powder, fresh
spearmint leaves and saltequal amount to that total of dried spearmint mint leaves.
Grind to blend.
Other stuff
1 semi boneless (or boned) leg of lamb4 lemons - juiced
2 whole garlic buds
2 cups white wine
The leg of lamb is carefully covered with the rub 2 days
before it will be cooked, reserve about 1/4 of the rub
Additionally multiple slits will be made with a thin knife,
whole cloves of garlic will be placed at least 1/2 inch below the surface of the
lamb.Let the lamb sit in the refrigerator for a minimum of 24 hours.
Bring the lamb out and let it get to room temperature.
mix the lemon juice and wine and carefully pour the lemon
juice over the lamb, covering all of it.Add more rub if some washes off
Cook the Lamb in for 15 minutes at 450 F then reduce the heat to 325 F.
bake at 325 for 1 1/2 hours, basting the lamb with the juice every 30 minutes.
Add more wine if necessary to keep liquid available.
The temperature inside the lamb will be 140 for rare and 145 for medium (i like mine just past rare).
2 comments:
Oh Wow...just the recipe and I am drooling already hahahah....can't imagine how I'll react if I am in your kitchen :)
just the thought of this makes my mouth water - sounds delicioso !!!
Aligaga
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