Anne Theoharouss Roast Leg Of Lamb A La Grecque Recipes

Steps:

• Preheat the oven to 450 degrees.
• Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
• Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
• Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

Steps:

• Preheat the oven to 400 degrees.
• It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
• Rub two tablespoons of the lemon juice all over the lamb. Sprinkle the lamb with salt and pepper. Sprinkle one and one-half tablespoons of the oregano over the meat and rub it in.
• Make several deep gashes over the meat. Insert slivers of garlic in the gashes.
• Place the meat and the hipbone in a roasting pan and place the pan in the oven. Do not cover. Bake 40 minutes. Pour off the fat.
• Reduce the oven heat to 325 degrees. Pour one and one-half cups of water around the lamb and scatter the onions and celery all around. Bake, basting occasionally, about three hours longer. Check often and, when necessary, add more water.
• Sprinkle the potatoes with the remaining one-half tablespoon of lemon juice, salt, pepper and remaining tablespoon of oregano.
• Make four deep gashes in the meaty part of the lamb and turn the lamb cut side down in the pan. Add a little more water if necessary. Scatter the potatoes all around the lamb and continue baking 30 minutes.
• Turn the potatoes so that they brown on all sides. Turn the lamb and make four more gashes on this side. Place the lamb second side down and continue baking 30 minutes or until the potatoes are thoroughly tender.
• Remove the pan from the oven and discard the celery, onions and hipbone. Put the lamb on a carving board or dish. Put the potatoes in a serving dish. Pour the pan liquid into a bowl and skim off the fat. Pour the remaining pan liquid into a saucepan and reheat. Slice the lamb and serve with the pan liquid and potatoes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.