Greek Style Rotisserie Boneless Leg Of Lamb Food

STUFFED GREEK LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
• Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
• Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

GREEK ROAST LAMB

Steps:

• Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
• Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
• Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

LEG OF LAMB-BONELESS-GREEK STYLE

Steps:

• In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
• Whisk well.
• Place lamb in a shallow baking dish and cover with marinade, turning to coat.
• Marinate for 3 hours or overnight, turning a few times.
• Preheat oven to 450 degrees.
• Remove lamb and place on a roasting rack over a baking dish.
• Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
• Test for desired doneness.
• Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.

GREEK SLOW ROASTED LEG OF LAMB

Steps:

• Preheat oven to 240°C/465°F (220°C fan). (Note 2)
• Use a small knife to make around 25 incisions all over the lamb, with most on the top.
• Cut around 6 cloves into slivers and stuff them into the incisions.
• Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
• Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
• Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
• Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
• Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
• Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
• Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
• Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
• Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

GREEK-STYLE ROTISSERIE BONELESS LEG OF LAMB

Steps:

• Open leg of lamb to expose the "boned" side. Dry leg with paper towel. Brush entire leg with olive oil. Rub Cavender's into entire surface of leg. Rub garlic into the exposed surface of the boneless leg. Strip rosemary sprigs and spread leaves along exposed surface of boneless leg. Layer exposed half with feta cheese. Pat cheese into surface of the leg. Sprinkle with lemon juice. Roll leg like a jelly roll and tie with cooking string. Sprinkle any remaining Cavender's over the leg. Put on a rotisserie and cook until meat reaches 135 degrees F, or about 75 minutes. (Or roast at 350 degrees F until temp is 135 degrees F and let rest 15 minutes.) Let rest for 15 minutes. Serve with whatever you like--fresh steamed veggies. Juices make a wonderful gravy.

GREEK ROAST LEG OF LAMB

Steps:

• Preheat the oven to 350 °F, 180 °F.Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits. Place the lamb in a large roasting pan. Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano. Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan. Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil. Bake for 3-4 hours or until the meat is soft and almost falling off the bone. Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn. Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!

ROAST LEG OF LAMB, GREEK STYLE

Steps:

• Preheat the oven to 450 degrees.
• Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
• Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
• Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB

Steps:

• Open leg of lamb to expose the"boned" side.
• Dry leg with paper towel.
• Brush entire leg with olive oil.
• Rub Cavender's® into entire surface of leg.
• Rub garlic into the exposed surface of the boneless leg.
• Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
• Layer exposed half with feta cheese.
• Pat cheese into surface of the leg.
• Sprinkle with lemon juice.
• Roll leg like a jelly roll and tie with cooking string.
• Sprinkle any remaining Cavender's over the leg.
• Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
• Let rest for 15 minutes.
• Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
• Juices make a wonderful gravy.

GREEK MARINATED LEG OF LAMB

Steps:

• Gather the ingredients.
• Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.
• Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
• Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from​ the bag and discard the marinade. Thread lamb onto the spit and secure tightly.
• Place the spit on the grill and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
• Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
• Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
• Gather the ingredients.
• Place 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well.
• Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.

ROTISSERIE BONELESS LEG OF LAMB

Steps:

• Remove all silver skin from leg of lamb.
• Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt.
• Form leg of lamb into an even cylinder and tie every 2 inches with butchers' twine.
• Slide spit through center of lamb and clamp both ends with rotisserie forks.
• Place lamb on rotisserie, set to high heat. Add a drip pan under the lamb to catch drippings. Allow to cook for 40 minutes or until internal temperature reaches 130°F.
• Remove from rotisserie and allow to rest for 10 minutes before slicing.

ROTISSERIE LEG OF LAMB

Steps:

• Make sure to zest the lemons before freeing them of their juices. It will just make the process easier. Combine marinade ingredients in a small bowl and set aside.
• Trim lamb leg of excess fat. Unroll roast and apply some of the marinade inside. Roll back up, tie roast with twine, and apply marinade to the surface. Place into a baking dish, cover with plastic wrap and marinate for 4-8 hours in the refrigerator.
• Preheat grill for medium heat. If using a charcoal unit, set it up for indirect cooking as shown above.
• Remove lamb leg from refrigerator. Let stand for 30 minutes at room temperature Thread roast lengthwise onto the rotisserie skewer (follow manufacturer's recommendations). Center and secure tightly with the rotisserie forks.
• Season lamb with 1 1/2 teaspoons of salt right before placing it on the grill.
• Cook for 1 1/2-2 hours, or until it reaches an internal temperature of 145 degrees F. in the thickest part of the meat.
• Once cooked, use heat resistant gloves to carefully remove the lamb roast from the grill with the fork and rod still intact. Place onto a clean cutting board and tent with aluminum foil. Let the lamb rest for 10-15 minutes.
• While the meat is resting, it is time to prepare the caper dressing. Heat olive oil in a medium pan. Add shallots and cook over medium meat until translucent (2 minutes). Turn up the heat to high and add wine, and stir through. Add broth, lemon juice rinsed capers, and salt and pepper to taste. Remove from heat and keep warm.
• Remove forks from the roast and cut away kitchen twine. Slice into 1/2" thick slices. Arrange on a platter, top with warm caper sauce, and serve.