|
|
 |
| General Category : Main Course |
|
| Food Group : Meat-Lamb |
|
| Cuisine Type : Greek |
|
| Preparation Method : Roast |
|
| Other Criteria : Easter |
|
|
|
|
Greeks generally roast their lamb with the addition of liquid until it is well done, mouth-wateringly tender and juicy. The use of butter here rather than olive oil might surprise you; however, in much of northern Greece, especially in Greek Macedonia, cow or sheep‘s milk butter is commonly used in cooking.
|
|
|
Ingredients
|
|
• |
1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each) |
|
|
• |
6 small garlic cloves, halved lengthwise |
|
|
• |
1-1/4 tsp (6 mL) ground allspice |
|
|
• |
1 tsp (5 mL) salt |
|
|
• |
1/2 tsp (2 mL) each cinnamon and black pepper |
|
|
• |
1/3 cup (75 mL) butter, melted |
|
|
• |
1/3 cup (75 mL) lemon juice |
|
|
• |
1 tbsp (15 mL) crumbled (preferably Greek) oregano |
|
|
• |
1 tbsp (15 mL) tomato paste |
|
|
|
|
|
|
Preparation
|
|
Trim fat from lamb. Cut 12 slits all over lamb; insert garlic half in each. Mix allspice, salt, cinnamon and pepper; sprinkle all over lamb. Place in roasting pan; roast in 400°F/200°C oven for 30 minutes.
Meanwhile, mix together butter, lemon and oregano; baste lamb with half of the butter mixture. Roast for 30 more minutes and repeat basting with remaining mixture.
Pour 1-1/2 cups/375 mL boiling water into pan; cover with foil. Reduce heat to 350°F/180°C. Roast, basting with pan juices every 20 minutes, until meat is well done and tender, about 1-1/2 hours.
Transfer meat to cutting board; let stand for 5 to 10 minutes. Stir tomato paste into pan juices until dissolved. Cook over medium-high heat until slightly thickened, 4 to 5 minutes.
Carve roast; place meat in warmed serving dish. Pour pan juices over meat.
Makes 6 to 8 servings.
|
|
|
Nutritional information
|
|
Per each of 8 servings: about 320 cal, 31 g pro, 20 g total fat (11 g sat. fat), 2 g carb, 0 g fibre, 142 mg chol, 422 mg sodium. % RDI: 2% calcium, 21% iron, 8% vit A, 7% vit C, 1% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: April 2006
|
|
|
