The Greek Feast: Santa Barbara Style by Greek Orthodox Church Saint Barbara

Author:Greek Orthodox Church, Saint Barbara
Language: eng
Format: epub
Published: 2015-05-21T04:00:00+00:00

Roast Leg of Lamb

Lamb is the traditional choice for festive dining, especially at Easter.

5 to 6 pound leg of lamb

2 tablespoons butter

1 lemon

4 to 5 cloves garlic, peeled and slivered

1 cup white wine

2 tablespoons oregano

salt and pepper

Wash the meat well and place in roasting pan. In a small bowl mix salt and pepper with garlic. Make several incisions in the leg of lamb with a sharp knife and place slivers of garlic with the salt-pepper mixture into the cuts along with a little butter. Rub the outside of the lamb with the lemon, remaining butter (melted) and the remaining seasonings, including the oregano. Cover the roasting pan and cook at 325 degrees. Cook slowly. After the first hour, add wine to the liquid rendered in the pan and baste often with this until the meat is browned and done to taste.

In the last hour of cooking, small potatoes may be added around the lamb. When done, degrease and serve pan drippings with the roast.

Note: When the lamb is done, remove to platter to keep warm. Degrease pan drippings, add 3 cups hot water to drippings in pan and bring to boil on top of stove. Add 1 cup pasta (rosamarina or orzo), cover pan and place in hot oven (400 degrees) or on top of stove, for additional 20 to 25 minutes until pasta tests done. Adjust seasoning and serve sprinkled with grated Parmesan if desired.

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