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| Ingredients: |
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1 6 to 7 pound American
Lamb leg, butterflied*
salt
freshly ground black
pepper
1 clove garlic, peeled and
quartered lengthwise
1 tablespoon dried Greek
oregano
1/2 cup dry white wine
chicken stock or water,
as needed
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| Ingredients: |
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3 large beefsteak tomatoes
2 tablespoons extra virgin
olive oil
2 cloves garlic, peeled,
finely chopped
2 tablespoons dried Greek
oregano
salt, to taste
freshly ground black
pepper
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| Ingredients: |
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1 cup fresh breadcrumbs,
very lightly toasted
1 clove garlic, peeled,
finely chopped
1 teaspoon dried Greek
oregano
salt, to taste
freshly ground black
pepper, to taste
2 tablespoons freshly
squeezed lemon juice
2 tablespoons extra virgin
olive oil
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Nutrition information
per serving, using 80% lean ground beef: 657 calories; 34 g protein;
67 g carbohydrate; 28 g fat; 269 mg sodium; 71 mg cholesterol; 11.3
mg niacin; 0.6 mg vitamin B6; 1.9 mcg vitamin B12; 6.1 mg iron; 6.0
mg zinc. |
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| Directions: |
For
the Lamb:
Lay the butterflied leg of lamb, fat side down, on a cutting board
and season with salt and pepper. Roll the lamb, starting at a narrow
end, into an evenly shaped roast; tie securely with white butcher?s
string. Make 4 random, 1-inch deep slits into lamb and insert the
garlic pieces. Rub olive oil over the entire surface of the lamb;
sprinkle with salt, pepper and oregano. For optimum flavor, cover
and refrigerate 3 hours or overnight. Preheat oven to 450 degrees F.
Uncover lamb and place in a roasting pan just large enough to
accommodate it. Roast 25 minutes. Pour the white wine around the
lamb; reduce oven to 400 degrees F and continue roasting 25 to 30
minutes, basting occasionally with pan juices. Add chicken broth or
water to pan, 1/2 cup at a time, if it becomes dry. Meanwhile,
prepare Marinated Tomatoes and Herb Bread Crumbs. Spoon 3/4 cup of
the Marinated Tomatoes over the lamb and continue roasting 10 to 15
minutes. Sprinkle Herb Bread Crumbs over lamb and continue roasting
5 minutes. Remove lamb from oven and let stand 10 minutes before
carving. Leg of lamb will be 145 degrees F for medium-rare; increase
roasting times and test with a meat thermometer for higher degrees
of doneness. Serve remaining Marinated Tomatoes on the side.
*Your butcher should be able to bone out and butterfly the leg of
lamb for you. Or, you may order the leg bones, rolled and tied and
ask the butcher to season the cut with salt and pepper in the
process.
For the Tomatoes: Score the bottom of each tomato with an
?X?. Drop tomatoes, one at a time, into boiling water for a few
seconds to loosen skin; remove and plunge into ice water until cool.
Remove skin; repeat with remaining tomatoes. Quarter tomatoes;
remove and discard seeds and pulp. Dice meat of tomatoes and place
in medium bowl; add remaining ingredients and toss to coat. Cover
and refrigerate until needed.
For the Bread Crumbs: Combine bread crumbs, garlic, oregano,
salt and pepper in mixing bowl. Drizzle lemon juice and olive oil
over crumbs tossing to coat. |
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