Santorini Roasted Leg Of Lamb Recipes

ROAST LEG OF LAMB

Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories Meat and Poultry Recipes Lamb Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

Ingredients

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

ROAST LEG OF LAMB - MEDITERRANEAN STYLE

Roast Leg of Lamb - Mediterranean Style image

This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.

Provided by Norman

Categories Lamb/Sheep

Time 2h25m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg)
6 garlic cloves, slivered
2 lemons
2 onions
2 carrots
1 (330 ml) bottle beer
salt
pepper
olive oil

Steps:

Remove all the fat from the lamb (or most of it).
Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
Cut the carrots into thick slices, the onions and lemons into quarters.
Rub the lamb with olive oil, put salt and pepper all over.
Put the lamb into a pan and place all the vegetables around it.
Fill up with olive oil (1/2- 1 cup) and boiling water.
Put into oven at 400°F and roast for an hour.
After one hour, turn meat over and fill pan with the whole bottle of beer.
Put back into oven for another hour.
The vegetables give a very nice sauce.
Experiment with the amount of lemon.
A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

SPIT-ROASTED LEG OF LAMB WITH TZATZIKI

Spit-Roasted Leg of Lamb with Tzatziki image

This great-tasting dish from Joanne Weir takes you back to medieval times and spit-roasting at the hearth. You can also roast it over a grill or roast in an oven. This version is flavored with Greek herbs and served with a yogurt-cucumber sauce. Accompany with Pita Bread (page 44).

Yield serves 8 as a main course

Number Of Ingredients 20

Ingredients

1 (5- to 6-pound) leg of lamb, butterflied and trimmed
2 cloves garlic, thinly sliced, plus 1 clove minced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
4 tablespoons extra-virgin olive oil
Tzatziki (recipe follows)
2 cups whole or nonfat Greek yogurt
1/4 teaspoon salt
1/2 English cucumber, peeled and seeded
3 to 4 cloves garlic, minced
2 tablespoons minced fresh mint
1 1/2 tablespoons minced fresh dill
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
(makes 2 1/4 cups)

Steps:

Prepare a very hot fire (500°F) in a fireplace or a medium-hot fire (425°F) in a wood-fired oven.
Lay the lamb flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision. Season lightly with salt and pepper.
In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
Spread the herb mixture evenly over the exposed side of the lamb. Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers. Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F for medium-rare, about 1 hour. Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F. Let the meat stand for at least 10 minutes before slicing. Serve with Tzatziki.
Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.
Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.

GREEK ROAST LAMB AND POTATOES

Greek Roast Lamb and Potatoes image

There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories Leg of Lamb

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g