Greek roasted leg of lamb
I tried this with a rack of lamb, and it was delicious. I expect that a leg would be even better, because more of it would be actually cooked in the wine.
To serve 8 (or 5-6 hungry Icelanders)
1 leg of lamb, about 3 kilos
4 cloves garlic, slivered
2 tbs olive oil
1 tbs dried oregano
1 tbs coarsely ground black pepper
1 cup dry white wine
Preheat the oven to 200°C.
Cut small, deep slits all over the leg of lamb and insert the garlic slivers. Brush the meat with olive oil. Mix together the oregano and pepper and rub all over the meat.
Put into a roasting pan and pour in the wine. Put in the oven and reduce the heat to 175°C and roast for about 90 minutes (for rare meat), basting occasionally. If you use a meat thermometer, rare meat should read 60°C. If you prefer it better done, follow the instructions that should have come with the thermometer, or give the meat 30 minutes more.
Let the meat rest for 10 minutes before serving. Strain the pan juices, skim off the fat and serve the juices with the meat.
The recipe originally came from Sheila Lukins’ (of Silver Palate fame) All Around the World Cookbook, a hefty volume that another BookMooch member was kind enough to ship to me from Canada.