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Greek Lamb
1 leg of lamb
32 ounces white wine
juice of 2 whole lemons
extra virgin olive oil
garlic, chopped
1 pinch dried oregano
Place lamb in a deep baking dish. Pour over wine and lemon juice and
a good splurge of olive oil, sprinkle on oregano and add optional
chopped garlic. Cover with foil and marinate, covered tightly with
foil, overnight in refrigerator, turning over once or twice, (be
sure that foil tightly covers pan). Leave foil on, making sure that
it's quite well sealed.
Put in oven at 475� F for 15 minutes then turn down to 300� F. Bake
for 4 hours, turn heat up to 375� F to cook it through. About half
an hour before it's done remove foil and pour off all juices (use
them to make a sauce to mop up with bread). Return lamb to oven to
brown. Turn heat to about 425� F so edges start to char a little.
Brush with olive oil and lemon as you take it out of oven. Sprinkle
it with chopped fresh coriander at this point if you like; cut it
into chunks. |
