“A
Baaaaaah-d Leg Of Lamb”
Betsy's
Greek Style Leg of Lamb
My
daughter will claim this recipe but we all
know where it really comes from-- don't we.
First, you
must select a very good leg of lamb. I
prefer the semi boneless leg. In a bowl,
mix 1 1/2 cups of olive oil, season salt and
all of the Greek spices that you like and do
not skimp. This mixture should have the
consistency of a loose paste. Next,
using a carving knife, stab the leg and create
7 to 9 pockets in the leg. In these
pockets, push 1 clove of whole, peeled garlic
and 1 whole peppercorn, then, rub the lamb all
over with the spice mixture and I mean rub it
well * place the seasoned leg into a baking
pan or dish, cover with foil and let it
marinate in the fridge at least overnight but
up to 2 days * on the day of cooking,
remove from refrigerator and allow to stand,
covered on the counter for 2 hours * preheat
oven to 375 degrees * place in the center of
the oven, covered for about 45 minutes *
reduce heat to 325 degrees and remove the
foil, bake for an additional 30 minutes * at
this point you need to baste the leg with the
drippings and squeeze about 2 whole, juicy
lemons over the leg and into the basting fluid
* cook for an additional 30 minutes,
then remove from the oven * place the lamb
onto a cutting board and allow it to rest for
about 15 minutes * carve the lamb and return
it to the pan drippings, cover and allow it to
soak in this sauce for at least 15 minutes
before serving * this dish goes
exceptionally well with Greek potatoes and a
fresh, crisp salad with Feta cheese and
Calamata olives * also, a chilled, Greek white
wine, Domestica, is just perfect * enjoy the
dish
