Leg of Lamb With Garlic Sauce and Fresh Herbs |
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Prep Time: 60 Minutes Cook Time: 4 Minutes |
Ready In: 64 Minutes Servings: 8 |
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From the June 20, 2008 Athens' Plus magazine. This recipe was submitted by Argyro Barbarigou. According to , Argyro Barbarigou is an award-winning cookbook author and host of a popular food show. She is also an experienced restaurant owner and well-known chef, especially to habitués of the Cycladic island of Paros, where, in the little harbor of Naoussa, she opened her first restaurant. Ingredients:
1 (2 1/2-3 kg) whole leg of lamb |
750 ml red wine |
6 tablespoons olive oil |
8 carrots, peeled and cut into 4 chunks |
8 medium potatoes, peeled and quartered |
8 medium onions |
5 -6 large garlic cloves, unpeeled |
2 sprigs fresh thyme or 2 tablespoons dried thyme |
2 sprigs fresh rosemary or 1 1/2 tablespoons dried rosemary |
1 bay leaf |
salt |
black pepper, freshly ground |
Directions:
1. (You need one shallow and one deep baking tray, or one large roasting pot with a lid.).
2. Take the meat out of the refrigerator and leave (covered) for 30-40 mins to reach room temperature.
3. Pre-heat the oven to 250°C
4. Peel and quarter the onion.
5. Pour the olive oil into the shallow dish and put in the oven for 5-6 mins to heat.
6. Add the onions, potatoes, carrots and garlic and stir until all are well covered with the oil.
7. Roast at 250C for half an hour.
8. Remove from the oven and put aside.
9. Rub a few drops of oil into the meat with your hands.
10. Season well and place in the deep baking tray (or pot) and sear it, uncovered, for 30 mins at 250°C
11. Remove from the oven, drench with the wine and sprinkle one each of the herb sprigs (or half the dried amount) over the meat.
12. Cover the tray with foil, making sure it does not touch the meat, or put the lid on the pot.
13. Reduce the heat to 170C and roast for 1.5 hours.
14. Remove from the oven, add the roast vegetables and the rest of the herbs and return to the oven uncovered for another 1.5 hours.
15. Remove the garlic cloves, cover and leave to rest for 15-20 minutes. Drain the liquid through a sieve into a saucepan, squeeze the garlic cloves to.
16. obtain the soft centers and add to the pan, boil while stirring with a whisk to dissolve the garlic until reduced to half (about 5-6 mins).
17. Serve with the vegetables and the sauce.
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