Olympic Strength Leg of Lamb
Source of Recipe
the web
List of Ingredients
1 boneless leg of lamb, about 3#, trimmed of visible fat
1 c. dry red wine
1 T. olive oil
1 shot brandy (optional)
1 T crushed garlic
1 T. dried rosemary
RUB:
2 t. kosher salt
2 t. dried oregano
1 t. dried thyme
1 t. dried basil
1 t. ground cumin
1 t. garlic powder
1 t. onion powder
1/2 t. black pepper
1/2 t. ground coriander
1/4 t. cinnamon Recipe
Combine first six ingredients in a large zipped plastic bag. Refrigerate 4 hours or overnight.
Grind rub ingredients very fine using a mortar and pestle or coffee grinder. Coat lamb well with spice rub, working the powder into all crevices. (Don't forget the inside part left by removal of the bone). Cook in a rotisserie or sear, then roast at 350 until internal temperature reaches 130 for medium rare. Let rest a few minutes before carving.
Serves 4 or 5 with a Greek salad,summer squash saute` and the following:
Not-too-Greek Roasted Potatoes
1 T. olive oil
2 T. Dijon mustard
1 T. fresh oregano
2 t. paprika
1 t. kosher salt
Black pepper
1.5# new potatoes (Dutch Yellows are perfect), quartered
Whisk first six ingredients in a medium bowl. Add potatoes and mix thoroughly. Spray a casserole dish with olive oil cooking spray. Roast at 425 for 20 minutes. Stir. Continue to roast unti potatoes are tender.
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