SPIT-ROASTED LEG OF LAMB WITH TZATZIKI
This great-tasting dish from Joanne Weir takes you back to medieval times and spit-roasting at the hearth. You can also roast it over a grill or roast in an oven. This version is flavored with Greek herbs and served with a yogurt-cucumber sauce. Accompany with Pita Bread (page 44).
Yield serves 8 as a main course
Number Of Ingredients 20
Steps:
- Prepare a very hot fire (500°F) in a fireplace or a medium-hot fire (425°F) in a wood-fired oven.
- Lay the lamb flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision. Season lightly with salt and pepper.
- In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
- Spread the herb mixture evenly over the exposed side of the lamb. Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers. Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F for medium-rare, about 1 hour. Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F. Let the meat stand for at least 10 minutes before slicing. Serve with Tzatziki.
- Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
- Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.
- Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.
ARNI PSITO: SPIT ROASTED TRADITIONAL GOAT OR LAMB
Steps:
- Preheat the oven to 500 degrees F.
- Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes.
- Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano.
"LAMB - HAWAIIAN STYLE"
I like lamb, let it be the roast, ribs, chops and even the leg of lamb. I bought a boneless leg of lamb. I wanted to try something else besides frying or grilling. I was going to fix a Irish stew with the slow cooker, but I decided to go Hawaiian...
Provided by Bobby (*_*)
Categories Other Main Dishes
Time 3h45m
Number Of Ingredients 12
Steps:
- 1. `
- 2. Lets get all ingredients ready....
- 3. Take the boneless leg of lamp, and if it isn't tie with twine, tie it with kitchen twine or Cotton twine if you have it.
- 4. Take the fresh rosemary, get the needles off the little branches. Then cut them up in little pieces (minced) in a small bowl.
- 5. Next, add thyme and red pepper flakes, along with salt and coarse black pepper, put in same small bowl with rosemary. (Salt and pepper to taste.)
- 6. Add canola oil and stir to make a paste. Let rest!
- 7. Take and poke several holes (10) with a sharp knife to insert the garlic on the top half of the lamb (fat side down).
- 8. Next, take the herb mixture, and rub over the top side of lamb (fat side down) and down the sides.
- 9. When you have the lamb rubbed, put in the refrigerate, uncovered, for about 4 to 5 hours or overnight.
- 10. Take lamb from the refrigerator and let stand for about 1/2 to 1 hours.
- 11. Set your oven at 325 degrees!
- 12. Meanwhile, take a small roasting pan, and put a rack in side of roasting pan.
- 13. Open the pineapple with pineapple juice. Pour the juice in the bottom of roaster. Layer all the pineapples on the rack in side of roaster.
- 14. Take the red onion, peel and cut in half to where you get half slices, about 1/4-in. slices. Put on the side of pineapples around the pan.
- 15. Now, put lamb on the rack on pineapple and place in the over, UNCOVERED.
- 16. Cook, uncovered, for about 2 hours, changing position of small cooker through half way of cooking. (About an hour.)
- 17. After 2 hours of cooking, take out of oven, turn the leg of lamb over, where the fat side of lamb is facing up. This way, you can brown the fat side a little, if you want. Put back in oven.
- 18. After 2-1/2 hours, check temperature of lamb with thermometer, inserted in center of lamb and about half way down through lamp. If thermometer reads 140 or 145 degrees, turn lamb back over (fat side down), and place it back in oven.
- 19. After about 30 minutes, pull lamb out and check with thermometer. (I left my thermometer in meat where I wouldn't make to many holes in meat, and the juices want run out.) If thermometer reads 155 degrees, let lamb rest for about 5 to 10 minutes.
- 20. NOTE: Bake 20 to 25 minutes per pound of lamb to get the temperature you desired. Don't forget, during the rest, the meat will rise 5 to 10 degrees!
- 21. When lamb have rested, cut the twine off.
- 22. Place the lamb on serving platter and place pineapple and onion around lamb. Take the meat juices, and pour into a small bowl to put over top of lamb...ENJOY!!!
ALMOST-SPIT-ROASTED MOROCCAN LAMB
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.
Provided by David Tanis
Categories dinner, project, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
- Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
- Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 1 gram
SLOW BAKED LAMB - TASTES LIKE SPIT ROASTED
This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later.
Provided by amanda l b
Categories Lamb/Sheep
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a fan-forced oven to 170C (or 190C conventional).
- Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
- Add olive oil and oregano to the paste and mix well.
- Rub marinade into meat and place lamb in a ceramic baking dish.
- Add vinegar and water to the dish, cover with foil and bake for 2 hours.
- Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
- Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.
Nutrition Facts : Calories 938, Fat 79, SaturatedFat 29.9, Cholesterol 216.4, Sodium 961.8, Carbohydrate 3.9, Fiber 1.3, Sugar 0.3, Protein 50.4
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