FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   路   Food Articles   路   Food Trivia   路   Today in Food History   路   Recipes   路   Cooking Tips   路   Videos   路   Food Quotes   路   Who's Who   路   Food Trivia Quizzes   路   Crosswords   路   Food Poems   路   Food Posters   路   Cookbooks   路   Recipe Contests   路   Magazines   路   Cooking Schools   路   Gourmet Tours   路   Food Festivals  

You are here > Home > Recipes

Holiday Recipes鈥 EASTER HOLIDAY RECIPES >>>>> >  Greek Roast Leg of Lamb

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications for qualified professionals

 

GREEK ROAST LEG OF LAMB

It is a Greek tradition at Easter to spit-roast a lamb outside before the big feast.  Here’s an easy way to enjoy the flavor of lamb without roasting it on an open fire outdoors.
My Big Fat Greek Feast
Serves 10
 

Ingredients

    鈥 2 heads garlic, minced or pressed
    鈥 3 cups red wine
    鈥 2 cups lemon juice
    鈥 3 tablespoons oregano
    鈥 Kosher salt and pepper
    鈥 1 cup Dijon mustard
    鈥 1/2 cup clarified butter
    鈥 1/2 cup butter
    鈥 8 pounds leg of lamb
    鈥 2 carrots, chopped roughly
    鈥 1 onion, chopped
    鈥 2 stalks celery, chopped
    鈥 1 tablespoon roux
    鈥 2 rosemary sprigs
     

Directions

Pulverize pressed garlic with a mortar and pestle then combine in a bowl with mustard and lemon juice. Mix well.

Trim extra fat from lamb, add salt and pepper and rub with garlic mixture.

In a roasting pan, saute carrots, celery and onions with butter until soft; then sear lamb and place in a 350 degree oven for about 1 and 1/2 hours or until desired temperature.

Remove lamb from roasting pan and allow to rest 15 minutes before carving.

Deglaze roasting pan with red wine and strain juices and drippings into a sauce pan with rosemary.

Add roux to sauce and whisk over medium heat until sauce thickens.

Serve lamb drizzled with sauce and vegetables on the side.
 

Recipe from Chef George Kyrtatas at www.littlegreekchef.com
 

 

RELATED RECIPES

   鈥 EASTER HOLIDAY RECIPES >>>>>    路    Roast Leg of Lamb    路    Greek Roast Leg of Lamb    路    Easter Pork Loin    路    Glazed Ham w/Caramelized Onions    路    Grilled Ham w/Lemon Orange Glaze    路    Ham Glazed with Rum    路    B盲renj盲ger Planked Salmon    路    Easter Egg Potatoes    路    Easter Pie    路    Kourabiedes (Greek Holiday Cookies)    路    Asparagus Parmesan Au Gratin    路    Rosemary Cheddar Potatoes    路    Pasta E Ceci   

 

  Home   路   About & Contact Info   路   Recipe Index   路   Kitchen Tips   路   Cooking Contests   路   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Culinary Posters & Food Art

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.