Sunday, April 19, 2009

Easter Lamb

For the Greek Orthodox religion, Easter often falls after the normal Easter celebration. So, while I am not an adherent to any faith, this would be the time for me to go home and enjoy a lovely Easter meal with my family. Unfortunately, school comes first, so I cannot make it home. So, in lieu of me actually enjoying some wonderful lamb and potatoes this weekend, I will post the recipe that my father uses to make the yearly lamb. Enjoy.

5-6 lb Leg of Lamb, boned out.
6-8 garlic cloves
1 cup water
Salt and pepper to taste
3/4 cup olive oil
1/2 cup lemon juice
2 heaping Tbsp oregano
Turkey cooking bags

Wash the leg off.
Mix salt, pepper, and oregano
Rub leg with lemon juice,let side 5 min
then rub with olive oil all sides, let stand 5 min
Rub mixed salt-pepper-oregano on all sides

Place water in cooking bag,
Place cooking bag in roaster or pan in the oven
Preheat the oven and bag to 400 deg,
Place leg and garlic cloves in preheated cooking bag and close, poke fork in bag to relieve pressure
Reduce heat to 200 deg
Cook with meat thermometer to 140 deg internal,
Remove from heated oven and let stand

Peel and quarter potatoes,
Add olive olive oil to bottom of roasting pan,
Stir potatoes evenly coat with oil
Position the potatoes so they are about a single layer deep
Add 1 cup of liquid from the lamb
Sprinkle, to flavor, with salt pepper and oregano mixture
Add enough water to cover potatoes,
Cook at 325 deg, until the tops begin to turn golden brown, or until soft if you're in a hurry.