Project Leg of Lamb.

[Maya's Mama]

Evening chefs!
There is only one way to say it.
I love lamb!
Nothing is more classic (or more Mediterranean) than leg of lamb. Slowly roasted and braised in its own juices. Seasoned with local fare. Even though I'm not Greek I am very much Mediterranean and there is a lot of cross over in the cuisine. Growing up my mother never made turkey during holidays and special events, she always made leg of lamb. And in a moment of nostalgia I purchased a leg of lamb at the store this afternoon (plus it was on sale... So who can resist).


It's simple really, my goal here is to incorporate classic Greek flavours into my mothers roasted leg of lamb. All the basic pantry items, nothing in accessible, or overly expensive for me today. Extra virgin Greek olive oil, dried oregano (I can't get fresh here) and dried mint, salt pepper, and minced garlic.


Drizzle with olive oil. Season very well. Then rub in the garlic and herbs. Then re-drizzle with oil of course.


The whole thing will be covered and will sit in the fridge to "marry" the flavours till tomorrow afternoon.
So stay tuned for the finished product!

[Maya's Mama]

Just pulled it out of the oven.... Looks as good as mama's!!

[duonyte]

That looks fabulous. I love lamb but it is just so expensive here. Even blade chops are expensive. My brother in law always has it during Christmas along with the turkey, and I go for the lamb. I used to be able to buy a lamb shoulder roast inexpensively. I would bone it, then spread the inside with butter and garlic and herbs and roll it, tie it, roast it. But I don't remember the last time I saw a shoulder roast in the market - I think people don't know how to bone them.

[Maya's Mama]

duonyte wrote:
That looks fabulous. I love lamb but it is just so expensive here. Even blade chops are expensive. My brother in law always has it during Christmas along with the turkey, and I go for the lamb. I used to be able to buy a lamb shoulder roast inexpensively. I would bone it, then spread the inside with butter and garlic and herbs and roll it, tie it, roast it. But I don't remember the last time I saw a shoulder roast in the market - I think people don't know how to bone them.

I know what you mean, it is one of the more expensive meats around here too. If it weren't on sale I probably wouldn't have gone for it. Every once in a while a few of us will buy and split a whole lamb from a local farmer, it's the least expensive way to do it.