Post by April B. on Jan 28, 2003 12:30:55 GMT -6
My husband is Greek. So We like to eat Lamb
I thought someone might like to try this recipe out.
It's very good.
Greek Marinated Leg Of Lamb
3 pound leg of lamb, boned and tied
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste
Mix together everything but the lamb.
Place lamb leg in a large shallow baking dish.
Pour marinade over leg, making sure to coat every inch. Cover with plastic wrap and refrigerate overnight.
Preheat grill and prepare rotisserie.
Remove leg from marinade and discard the marinade. Tread lamb onto spit and secure tightly.
Place on grill over medium to medium low heat and cook until the interior of the meat reaches 145 degrees, about 1 1/2 to 2 hours.
Also here is a mint sauce for Lamb
Mint Sauce
Ingredients
3 large handfuls of mint leaves, (stems previously removed)
3 teaspoons granulated sugar
4 tablespoons wine vinegar
Wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you think the sauce is too sharp. Serve hot or cold with roasted lamb or other meat.
Yield: 4 servings
I thought someone might like to try this recipe out.
It's very good.
Greek Marinated Leg Of Lamb
3 pound leg of lamb, boned and tied
3 tablespoons lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon bay leaf
salt and pepper to taste
Mix together everything but the lamb.
Place lamb leg in a large shallow baking dish.
Pour marinade over leg, making sure to coat every inch. Cover with plastic wrap and refrigerate overnight.
Preheat grill and prepare rotisserie.
Remove leg from marinade and discard the marinade. Tread lamb onto spit and secure tightly.
Place on grill over medium to medium low heat and cook until the interior of the meat reaches 145 degrees, about 1 1/2 to 2 hours.
Also here is a mint sauce for Lamb
Mint Sauce
Ingredients
3 large handfuls of mint leaves, (stems previously removed)
3 teaspoons granulated sugar
4 tablespoons wine vinegar
Wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you think the sauce is too sharp. Serve hot or cold with roasted lamb or other meat.
Yield: 4 servings
