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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Wednesday, April 4, 2012

What i will do for Easter

So besides going to church, i will cook.
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 salt
equal amount to that total of dried spearmint mint leaves.
Grind to blend.

Other stuff
1 semi boneless (or boned) leg of lamb
4 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).
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