Sheepieboss....need your greek expertise
Do you have one????  |
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| Okay, since Susan is not answering my request.....Does ANYONE have a fantastic leg of lamb recipe???????? pretty please..... |
| Where are all my cooking friends???? Does no one else like lamb...sheesh...i didnt think it would be this hard to get you guys to come up with something awesome for me...... |
| Darcy, I was feeling bad that no one had a recipe for you so here is the one and only lamb recipe I have....not greek (and maybe not a whole lot different than what you typically do) but still yummy.
Roast Leg of Lamb with Rosemary 5 pound leg of lamb ΒΌ cup honey 2 tablespoons prepared Dijon style mustard 2 tablespoons chopped fresh rosemary 1teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 gloves garlic, minced 1 teaspoon coarse sea salt In a small bowl, combine the honey, mustard, rosemary, pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees, place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees for 20 minutes then reduce to 300 degrees and cook approximately 3 hours or 30 minutes per pound. *Note for a quick cook method you can cook for 20 minutes at 450 degrees, then reduce to 400 degrees and roast for 55 to 60 minutes for medium rare. |
| Have the butcher butterfly the leg.......or you can do it yourself if you are brave and have a good knife....start on the meaty side, straight down and open it up around the bone. In theory what comes out is a butterfly.....well, sorta.
Then stick it in a bag and marinate over night.......I'll look for the marinade.....but really garlic, lots of lemon juice, oregano is good in a pinch......sometimes I'll add coriander, soy sauce or rosemary. Grill it flat, like a steak. Gosh, I'm drooling. Serve sadiki sauce (cucumbers chopped fine, garlic..lots, and yogurt, not the low fat, go for the good stuff and maybe olive oil because Greeks use olive oil ....because we are Greek. |
Another marinade (I had to check my notes) often for souvlakia (cubes on a stick- is olive oil, splash of wine, thyme OR oregano & rosemary, a bay leaf, garlic crushed..at least 2  and a good portion of black pepper. The salt comes right after it's cooked. |
| Kisses both of you! |
Now if you really want to perk up the party, serve the lamb with Skordalia.  While I prefer it prepared with fish or grilled veggies (man, I'm getting hungry), it can be quite the party item:
It should be made in a mortar but gee, who has the time? Mixer, blender or food processor is ok. AT LEAST 6 big cloves of garlic or one plump bulb.......lately the store quality is such you should have 2 whole bulbs. 2 cups mashed potatoes 4 or more slices French bread, no crusts, soaked in water and squeezed dry (you can use all potatoes or all squeezed bread if you prefer) 1/2 to 3/4 cups olive oil 1/3 to 1/2 cup vinegar.....white works ok, but I prefer white wine Pinch of salt. If you are not using a mortar, press the garlic. Gradually add potato and bread beating until very well incorporated.....somewhat paste like. Slowly add olive oil and vinegar (alternately) until well absorbed (like you are making mayo). Salt to taste. (youo may need to press this thru a sieve to remove lumps) This keeps about a week in the frig. As you can imagine, it's quite the sinus opening spread and then everyone wonders if they are offending one another at the party. If everyone eats it, nobody will notice. Woe to the soul who doesn't defend themselves. |
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I am SO making that!! is that the one that is served cold?? |
| Seeing I start with farm fresh lamb , I have a head start!
The best has been roasted in one of those Ronco rotisserie ovens. All we used for seasoning is a rub that our neighbors make. (They are hog farmers and have their own business - meat, seasonings and do competitve BBQ cook-offs.) Yum!!...come on lambs ---grow! My freezer is empty....... |
| I'm trying to expand my menus lately, so I decided to try some lamb chops on Sunday. They were good! I got the recipe from the current Cooking Light magazine and it had dry mustard and cumin and mint and honey and balsamic...mmm. I don't eat red meat, but somehow lamb doesn't bother me as much. |
OMG - lamb chops are great. 
Chops on the grill, with just salt and pepper are like candy! |
| The lamb turned out fantastic!! So did the potatoes...i didnt use the bread, but boy it was still really good!!
I also made a cold bean salad from the now deceased Joe Muers Seafood resturants....it was served there as a relish tray also with cottage cheese...ahhh the good ole days... 2 cans of great northern or cannelli beans drained and rinsed 1/2 cup finely minced onion 1/2 cup finely minced parsley salt and pepper to taste distilled vinegar to taste mix all together, let refridgerate for at least 3 hours..... it is just yummy..... |
| The bean salad looks really good. Although I was about to be grossed out by it when you said it was on a relish tray next to cottage cheese---I had that canned green bean/garbanzo bean thing image come to mind... |
| Glad it all worked out. No, I don't bother with the bread either, tho it does give it a lighter texture. Just gross thinking about soggy bread. It's a good sauce for numerous items, I think I mentioned.
Thanks for the bean recipe. Always looking for those for varioius meat and fish free fasts. |
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