***Butterflied Leg Of Lamb with Roasted Vegetable*** :wink:
1/2 c Oil. olive
3 Lemons; juiced
4 garlic cloves; minced
3 tb Marjoram; chopped
2 tb Rosemary; chopped
6 lb Lamb, leg of; boned and
Salt; to taste
Pepper, black; to taste
5 lg Potatoes, baking; cut into
-6 lengthwise wedges each
4 md Zucchini; halved lengthwise
4 Pepper, bell, red; seeded,
Lemon; wedges for serving
Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons
of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours. Bring the lamb to room temperature.
Heat broiler and broiler pan.
Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible.
Season with salt and pepper to taste.
Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes.
Turn the lamb and broil for 13 to 15 minutes longer.
Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight
bit of pink remains in the center, either over _low_ direct heat, or
smoke-roast over indirect heat.
Let roast 'rest' for 10 minutes before carving, and then slice off 8, 1/2
inch thick slices for the current meal, and then wrap, chill and
refrigerate the remainder of the meat for use later in the week (see
recipes for Deviled Lamb, Lamb Hash, couscous-lamb Salad, Roasted Pepper, Lamb and Watercress Focaccia Sandwiches, and Lamb Pita Sandwiches with tahini Sauce).
Combine the potatoes, the remaining 2 tb. olive oil (or slightly more if
desired) and salt and pepper to taste in a large roasting pan. Place the
potatoes in the oven at the same time as the lamb goes under the broiler.
Roast, tossing once, for 25 minutes.
Add the zucchini and peppers, tossing them with the potatoes, and roast
until the potatoes are tneder when pierced with a knife and the zucchini
and peppers are just tender, 12 to 15 minutes more. Season with additional salt if necessary, pepper and the remaining 1 tb. marjoram.
Reserve 10 potato wedges for hash later in the week.
Mound the remining vegetables on a platter and serve with the sliced lamb and lemon wedges.
Note: This recipe is for an oven with a single heating element that
allows for simultaneous broiling and roasting. In an oven with seperate
heating elements for oven and broiler, roast the vegetables first at 45 F.,
then broil the lamb. Reheat the vegetables in the 10 minutes that the lamb stands before carving
2 tb olive oil
8 Loin lamb chops
18 Sheets commercial phyllo
6 tb butter; hot and melted
2 c Peas; cooked and drained
16 Potato balls; parboiled
16 Cherry tomatoes; peeled
1/2 lb Kasseri cheese; in 8 pieces
Salt & freshly ground pepper
3/4 c Chopped fresh parsley
1 pn Dried oregano
*Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
In a heavy skillet, heat the oil or butter and fry the lamb over high heat,
Lower the heat and simmer for 15 minutes, then remove
from the heat.
Meanwhile, unroll the foil sheets and cover with a damp towel.
In a small pan over low heat, have the butter hot without letting
Remove two sheets of foil, brush with hot butter over the first,
then cover with the second sheet and brush it with butter.
In the center of the buttered foil place 1 lamb chop, 2 tablespoons peas,
2 potato balls, 2 cherry tomatoes, and a slice of kasseri.
Sprinkle with salt and pepper, a heaping tablespoon of parsley, and a pinch of oregano.
Fold the foil around the lamb and vegetables like a sealed parcel.
Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 "parcels".
Brush hot butter on the tops, then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color.
Remove from the oven and arrange on a warm platter or on individual dishes. Serve warm, with a fresh-cooked or raw vegetable salad.
Note: The vegetables and herbs may be varied.
Substitute green beans or lima beans for peas, use thyme or basil instead of oregano.