Tips and Hacks
Wrap your celery in tin foil, also known as aluminum foil, when you bring it home from the store.
This will keep your celery delicious and crispy for up to 3 times longer.
| Amount | Unit | Ingredient | |
| 5 | pounds | ||
| 3 | cloves |
Garlic
slivered
| |
| 3/4 | cup | ||
| 2 | teaspoons | ||
| 1 | teaspoon | ||
| 2 | teaspoons | ||
| 1 | cup |
Water
hot
| |
| 2 | tablespoons |
Garlic
Lemon Juice
Salt
Pepper
Dried Oregano
Additional Info:
This recipe works equally well with cheaper cuts of lamb like; lamb shanks, breast of lamb or best end of neck. If you use these fattier meats, make the dish a day ahead, refrigerate it and remove the fat that coagulates on top. If anything, the dish gains added depth of flavour when made ahead and reheated.
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
In a small bowl mix the salt, pepper and dried oregano and set aside.
Wipe leg of lamb with a damp cloth. Cut small slits over surface. Insert garlic slivers into the slits.
Rub entire surface with lemon juice. Sprinkle liberally with the salt mixture and place in a roasting pan.
Cook in a moderate preheated 350°F oven for 1 hour.
Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to your taste; medium-rare 145°F, medium 160°F, well-done 170°F.
Turn during cooking to brown evenly.
Allow lamb to rest in warm place for 15 to 20 minutes before carving.
Skim off excess fat from pan juices, reduce pan juices on the stove top, if necessary, to serve with the lamb.
Sprinkle with additional lemon juice, salt, pepper and dried oregano. Serve with your favourite side dish.
2 pounds of potatoes, peeled and quartered, may be cooked with the lamb during the last hour.
Wipe leg of lamb with a damp cloth. Cut small slits over surface. Insert garlic slivers into the slits.
Rub entire surface with lemon juice. Sprinkle liberally with the salt mixture and place in a roasting pan.
Cook in a moderate preheated 350°F oven for 1 hour.
Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to your taste; medium-rare 145°F, medium 160°F, well-done 170°F.
Turn during cooking to brown evenly.
Allow lamb to rest in warm place for 15 to 20 minutes before carving.
Skim off excess fat from pan juices, reduce pan juices on the stove top, if necessary, to serve with the lamb.
Sprinkle with additional lemon juice, salt, pepper and dried oregano. Serve with your favourite side dish.
2 pounds of potatoes, peeled and quartered, may be cooked with the lamb during the last hour.
Submitted by Keldon C. See all my recipes. | January 30th, 2022
Filed Under:
-
Cuisine: Greek
Tested and True
Grilling Tomatoes?
If you sprinkle a little sugar over the tomatoes before grilling them, their flavor will enhance and it will speed up the browning.