CHEF JEFF — ONE BYTE AT A TIME: Leg of LambIf you want something other than ham for Easter, consider lamb.
By: Herald Staff Report,
If you want something other than ham for Easter, consider lamb.
Leg of Lamb
1 boneless leg of lamb, 6 to 8 pounds
4 cloves garlic, minced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried oregano (preferably Greek)
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 cups freshly squeezed lemon juice (10 to 12 lemons)
3 cups dry white wine
1 cup extra-virgin olive oil
Preheat oven to 350 degrees. Untie lamb. Spread on work surface. Note how it was rolled (which edge was inside, which was outside). Smear garlic into surface. Sprinkle on salt, pepper and herbs. Roll lamb back up. Tie with butcher’s twine. Roll does not have to be tight or neat. Place on rack in roasting pan. Pour lemon juice, wine, 2 cups water and olive oil over lamb. Cover loosely with foil. Cook for 2½ hours, basting occasionally with juices. Remove foil. Cook 30 minutes longer. Let stand 30 minutes. Slice and serve with juices.
Yield: Serves 8 to 10.
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