Roasted Leg of Lamb with Marinated Tomatoes
For my entire life, every celebration—birthdays, Easter, whatever—will find some type οf lamb οn the table. This is my interpretation οf a dish that both my mother and my grandmother made.
1 (7-8-pound) leg of lamb, main bone removed, shank bone intact
coarse salt and freshly ground pepper
1 garlic clove, quartered
2 tbsp olive oil
1½ tsps dried Greek oregano
½ cup dry white wine
2 ½ cups chicken stock
herbed bread crumbs
- Lay the lamb out flat on a clean work surface. Season the top with salt and pepper. Starting at a narrow end, roll the lamb up, cigar-fashion.
- Using kitchen string, tie the meat in place sο that it will hold its shape and cook evenly.
- Sprinkle the oregano over the lamb and again season with salt and pepper. Wrap in plastic wrap and refrigerate for at least 3 and up to 12 hours.
When ready to roast, preheat the oven to 450°F.
By Jim Botsacos from his Book "New Greek Cuisine" - Broadway Books New York
Broadway Books New York