ID:788
Recipe Name:Greek Easter Lamb Or Kid
Name:
Email:
Date: December 2,2009
Category: Other Meats
Category: Other Meats
Nationality: Greek
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Number of servings: 8
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
5 lb leg of lamb,or kid
1 t salt
2 T fresh oregano leaves
or
2 t oregano leaves,Dried
2 T fresh basil leaves
or
2 t basil leaves,Dried
2 T fresh mint leaves
or
2 t mint leaves,Dried
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Right Ingredients:
3 T fresh rosemary leaves
or
1 1/2 T rosemary,Dried
1 T fresh thyme leaves
or
1 t thyme leaves,Dried
4 lg garlic cloves
crushed,peeled, and
-coarsely mince
1 c olive oil
6 T fresh lemon juice
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| Cooking
Instructions: |
Instructions: Two to four hours before roasting, remove meat from refrigerator.
Trim all outside fat and prominent sinews. In a food processor,
blender, or electric mincer puree together salt, oregano, basil, mint,
rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.)
If no electric appliance is available, mince herbs and seasonings and
pound in a mortar. Rub herb mixture on lamb. Stir together olive oil
and lemon juice and paint some generously on meat, reserving
remainder. Let meat stand at least 2 hours. Preheat oven to 475
degrees. Place leg on rack in roasting pan in center of oven. Lower
heat to 350 degrees. Brush meat with reserved oil mixture every 10
minutes. Roast until internal temperature at thickest part registers 135
degrees on an instant-read meat thermometer (20 minutes per
pound) for rare, 150 degrees for medium, and 165 degrees for
medium well-done. Let meat rest before slicing across grain.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
8
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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