"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Greek Lamb w/ Herbs & Garlic Recipe

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This recipe for Greek Lamb w/ Herbs & Garlic, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 leg of lamb (about 6 lbs) boned & butterflied
4 cloves garlic, cut into thin slivers
1 cup dry red wine
1/4 cup olive oil
3 T lemon juice
3 T cream sherry
1 T chopped fresh thyme leaves
5 sprigs fresh rosemary, rinsed
about 1/2 t salt
about 1/4 t pepper

Directions:
Directions:
Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2" wide and deep all over lamb and insert slivers of garlic.

In a 9x13"noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 t. salt, and 1/4 t. pepper. Add lamb and turn to completely coat w/ marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.

Lift lamb from marinade and spread out flat on an oiled bbq grill - med. on a gas grill. Discard marinade. Close bbq lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135 for med - rare, 20 - 35 min; thin parts will be well done.

Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10-15 min. Slice meat thinly and sprinkle w/ salt and pepper to taste.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
perfect for an Easter dinner!!

 

 

 

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