Dad's Greek Roast Lamb

Ingredients:

3 lb. leg of lamb - bone in

4-5 garlic cloves sliced in half

Sea salt and cracked black pepper to taste

Juice of 1 fresh lemon

1 Tbsp. Maille dijon mustard

1 Tbsp. olive oil

1/2 of 1 small onion- cut into 3 pieces

5-6 sprigs of fresh Rosemary

1/2 cup water

1/4 cup white wine

Method:

After removing lamb from wrap, rinse, then dry it well with paper towel. Place in a roasting pan. Slice 1 inch holes randomly around the leg to insert the garlic into the meat. Generously coat and rub the whole leg with the sea salt and pepper. Squeeze the juice of the lemon all over leaving the lemon halves in the roasting pan. Coat evenly with the mustard then coat evenly again with the olive oil. Place the Rosemary sprigs and onion pieces underneath the lamb then place the lamb on top with the inside of the leg facing upwards. Put the whole pan in the fridge to marinate for 30-60 minutes. Preheat the oven to 450 degrees. After marinating, put the lamb uncovered in the oven to sear for 15-20 minutes per side or until browned on each side.After bottom has seared, turn the lamb again so the inside of the leg is once again facing upward.  Add the water and wine, cover with foil and reduce the heat to 350 degrees.(This is when seasoned potatoes may be added to the pan before covering). Roast for 50 minutes or until internal temperature has reached 140 degrees. Uncover and continue roasting for another 20 mins. or until internal temperature reaches 160-165 degrees. Remove from the oven and let stand for 15 minutes before serving. This is served with classic Greek roasted potatoes (previous recipe in the archives) and tzatziki from last weeks recipe.

Another recipe from Kosta's Kitchen....for you to enjoy!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.