Wednesday, 24 September 2014

Greek Lamb


Roast Greek Lamb: Cooked to just pink inside, in the wood oven so it has a lovely smokey taste and covered in lemon, garlic, rosemary & thyme...........Served with fresh green kale and roast new potatoes...............Mmmmm............perfection!

I managed to pick up a beautiful leg of welsh lamb from our butchers the other day and decided that it needed some special treatment before cooking. So with the promise of a sunny Sunday we decided to light the wood oven & cook it in there.

I have been feeling very Mediterranean with my cooking recently all feta & herbs & olives........so the lamb got that treatment as well.

I'm sure there is a traditional way of cooking lamb in Greece but this is my way ..... I hope you like it

Recipe

1 large leg lamb
2 lemons
3 fat cloves garlic
3 tablespoon olive oil
large sprig rosemary
some sprigs thyme
salt & pepper



First of make your marinade. Peel your garlic, zest the lemons and place in a pestle adding a pinch of salt. Pound together until the garlic has gone creamy then add the juice from the lemons (save the shells) and the olive oil. Continue to pound together and the oil will amalgamate with the other ingredients and thicken the marinade. Add some more salt & freshly ground pepper.

 Warning - I think I got a bit carried away and managed to bash the base out of my posh pestle!


Whoops - Luckily I had another!


After you have made your marinade grab your leg of lamb and make cuts all over it. Pop sprigs of rosemary into the incisions and then place the thyme & lemon shells under the joint.


Now cover your lamb in the marinade, pop in the fridge and leave it for at least an hour - if you can leave it over night it will be even better..........


Now - you can roast this quite happily in the house oven or pop it on the barbecue but we choose to cook it in the wood oven.

If you want to roast it in your oven pre heat to 200C/Gas 6 and cook for about an hour - depending on the size of your joint & how pink you like your meat. If you choose to barbecue then after you place it over the coals cover with either a lid or foil to slow down the cooking a bit & keep the meat succulent. Remove the cover towards the end of cooking to brown the meat.


Because it was going in the wood oven I used my lovely rusty cast iron pan...............


After an hour the joint was ready & looked like this ...the smell was incredible.....mouth watering aromas of garlic, lemon, herbs and meat.......


Serve whilst still hot with either potatoes & greens or with salads & hummus in Pitta bread...


However you choose to eat it ...... enjoy x

 Greek Lamb