Greek Roast Leg of Lamb
"adapted and shared by a Hubbards Farm Market patron"
Compliments: "adapted from: Yianilos, Theresa Karas. The Complete Greek Cookbook. 1970 Funk & Wagnalls
New York. p 137."
1 leg of lamb
3 garlic cloves peeled & halved
1 tsp each of salt & pepper
1 Tbsp oregano
1 tsp thyme
1 Tbsp mint flakes
juice of 2 lemons
2 cups boiling water
1 cup diced or crushed canned tomatoes
Wipe the meat and place it in a shallow baking pan.
With a small knife, make slits in the membrane and slide in the pieces of garlic.
Rub the meat with the salt, pepper, oregano, mint,and thyme.
Add the lemon juice and water and roast at 425° for 30 minutes.
Reduce heat to 350° for 2 hours** or until cooked to desired internal temperature (160° for medium).
During the last 45 minutes of roasting, baste the lamb with the tomatoes and if desired, add vegetables.
** NOTE: LENGTH OF COOKING WILL VARY DEPENDING ON SIZE OF ROAST. RECOMMEND USING A THERMOMETER.Cook the lamb to a temperature related to how you like to eat your meat. USE A MEAT THERMOMETER and ensure the thermometer is not placed next to the bone (or you will not get the true temperature of the meat). Generall guideline is 145 degrees Farenheit is medium-rare, 160 degrees Farenheit is Medium and 170 degrees is well done. See lamb meat cook chart for full details. http://lambrecipes.ca/CulinaryIndustry/TimeTemperatureChart.aspx . It is recommended that lamb be cooked Medium or less; do not overcook lamb meat.
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