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