Today is Greek Independence Day!
Today is Greek Independence Day so I wanted to share one of my favorite Greek recipes...
This is an old Greek recipe, passed down from generation to generation — but not in my family. It's a favorite of Irene Katris, who was my bookkeeper for years and became a good friend. Irene shared it in my book “Joan Lunden’s Healthy Cooking”. This slow-cooked, fall - off - the - bone leg of lamb is well worth the time and tender loving care that it takes to produce. I like to serve the usual mint jelly with this mouth-watering Greek favorite. A 6-pound leg of lamb is enough for sixteen servings, so this is an ideal recipe for a small dinner party.
Irene's Roasted Leg of Lamb
- 6 pound leg of lamb, trimmed of all visible fat
- 4 to 8 garlic cloves or to taste, sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dried oregano Salt and pepper to taste Juice of 2 lemons
- 2 onions, chopped coarse
- 3 carrots, chopped coarse
- 21/2 pounds small red potatoes, scrubbed
- 2 zucchini, chopped coarse Paprika to taste
- Preheat the oven to 500°F
- Using the tip of a knife, cut small slits all over the lamb.
- Wedge the garlic slices into the slits (using as much of the garlic as you like).
- Rub the lamb all over with the olive oil, the oregano, and salt and pepper to taste. Put the lamb in a large roasting pan, and squeeze the lemons over it.
- Arrange all the vegetables around the lamb and season them to taste with the paprika.
- Add 'A inch of water to the pan, and roast the lamb and vegetables in the pre-heated oven for 30 minutes.
- Turn the oven down to 300°F., and roast the lamb for 21/2 to 3 more hours (or until a meat thermometer registers 160°F.), basting it with the juices from time to time and adding additional water if necessary. (The lamb must be well cooked to develop the right flavor.)
- Let the lamb rest for 20 minutes before carving.
- Serve each portion with some of the vegetables.
- Serves 16.
Nutritional Analysis per serving:
- 300 calories
- 28% calories from fat
- 9 grams of fat
- 78 milligrams of sodium