Wednesday, May 25, 2011

Greek Roasted Leg of Lamb with Rice

This recipe is a Family Favorite. Handed down by my Husbands Mom. The rice is unbelievable !

* 1 (6-7) lb. leg of Lamb, trimmed
* 41/2 Tbs. Lemon juice, divided ( I use more so buy at least 4-6 large lemons)
* 1 tsp. salt
* 1tsp. oregano leaves
* 1/2 tsp. minced garlic
* 1/8 of a tsp. ground black pepper
* 1/2 cup dried onion flakes
* 1/3 cup boiling water
* 2 Tbsp. tomato paste
*1/2 tsp. salt
* 2 2/3 C. quick cooking rice Uncle Bens works good

With a sharp knife,make 12 quarter inch deep cuts into lamb on the fat side. Sprinkle Lamb with 1 1/2 tbsp. of lemon juice. Combined salt,oregano,garlic and pepper. Press into slits and all over the surface of the lamb. Let stand 1/2 hr. Score meat if desired.
Insert a meat thermometer into the deepest part of the leg,being careful not to let the tip touch any fat or bone. Place the leg of the lamb, fat side up,on a rack in a shallow roasting pan and roast uncovered in a pre-heated oven 450* for twenty minutes.
Meanwhile,combined onion flakes with boiling water, let rehydrate for 10 mins.. Reduce oven to moderate 350*. Sprinkle lamb with 2 Tsp. lemon juice and scatter rehydrated onion over the entire lamb and bottom.of pan. Roast another 15 mins. baste again with 1 - 2 Tbs. lemon juice.
Pour 2 cups boiling water into pan with lemon juice,continue roasting 40-60 minutes longer. or until meat thermometer shows lamb is med rare to med well done. What is desired for your taste. When lamb is done,remove from pan, scrapping any drippings for the rice. Use any remaining pan drippings as well. Add 2 Tbs. tomato paste at this time to the cooked rice and pan drippings. Squeeze juice of 1/2 ~ 1 lemon into rice.
Serve on Beautiful platter and Enjoy !  Serves 12 ~ 14 people.