Post by BBQ Butcher on Jun 5, 2006 15:06:32 GMT -5
Greek Style Lamb #2
1, 4-5 lb boneless Leg of Lamb
Extra Virgin Olive Oil
1 bulb garlic, cloved and then cut into good sized slivers
2-3 whole lemons, halved
Ground black Pepper
Fresh Basil, chopped
dried Mexican Oregano
Buy a boneless leg of lamb, approx 4½-5 lbs. Remove from the netting and open it up, as it is butterflied. Cut away any undesired fat, tendons and fell (loose membrane over the fat). Fat side down, cut some slits in the meat with a sharp paring or boning knife. Insert the garlic slivers into the slits. Rub with the Olive Oil, probably a tablespoon, + or -. Now sprinkle, heavily with the Black Pepper. Add about 1 TBS of the Oregano and finish off by adding the fresh chopped Basil, 2-3 TBS. Pat lightly to work into the meat. Now squeeze the juice from 2-3 half lemons all over the inside of the meat. Pat lightly. Repeat on the other side of the meat, omitting the Oregano and garlic slivers. Loosely fold back into shape (tying with twine is an option) and place into a plactic bag, or cover with plastic wrap; place in the fridge for 4-6 hours.
30 minutes prior to cooking, remove lamb from fridge and let sit at room temp. Cook at 350° inidrect until the internal temp of the meat reaches 138°, or your desired doneness, and let rest for 10 minutes. Carve and serve.
1, 4-5 lb boneless Leg of Lamb
Extra Virgin Olive Oil
1 bulb garlic, cloved and then cut into good sized slivers
2-3 whole lemons, halved
Ground black Pepper
Fresh Basil, chopped
dried Mexican Oregano
Buy a boneless leg of lamb, approx 4½-5 lbs. Remove from the netting and open it up, as it is butterflied. Cut away any undesired fat, tendons and fell (loose membrane over the fat). Fat side down, cut some slits in the meat with a sharp paring or boning knife. Insert the garlic slivers into the slits. Rub with the Olive Oil, probably a tablespoon, + or -. Now sprinkle, heavily with the Black Pepper. Add about 1 TBS of the Oregano and finish off by adding the fresh chopped Basil, 2-3 TBS. Pat lightly to work into the meat. Now squeeze the juice from 2-3 half lemons all over the inside of the meat. Pat lightly. Repeat on the other side of the meat, omitting the Oregano and garlic slivers. Loosely fold back into shape (tying with twine is an option) and place into a plactic bag, or cover with plastic wrap; place in the fridge for 4-6 hours.
30 minutes prior to cooking, remove lamb from fridge and let sit at room temp. Cook at 350° inidrect until the internal temp of the meat reaches 138°, or your desired doneness, and let rest for 10 minutes. Carve and serve.