For Rare Lamb: Allow the lamb to come to room temperature. Heat your oven to 400 degrees. Mix the oil, garlic and oregano together and rub the leg completely with the mixture. Season with salt and black pepper and place on a baking rack in a pan. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone. Bake at 400 degrees for 40 minutes so the meat can brown. Turn the oven down to 325 degrees and bake for an additional 40 to 50 minutes, or until the thermometer registers 140 degrees. Remove the meat from the oven and allow it to sit 1/2 hour before slicing. It will continue to cook during this time. For Medium Lamb: Follow the above instructions but cook a bit longer so that the thermometer registers 145 to 150 degrees. Slice thin and serve with some of the pan juices. Comments: Nothing can equal the scent of a lamb roasting in the back streets of a greek village. I have added a bit of olive oil to keep this roast moist, but you would not have to do this with a whole lamb. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-30-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 07-15-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 5|
|Calories from Fat: 875 (68%)|
|Amt Per Serving||% DV|
|Total Fat 97.2g||130 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 41.6g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 370.9mg||114 %|
|Sodium 301.5mg||10 %|
|Potassium 1350.5mg||36 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.6g|
|Protein 96.4g||138 %|
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Calories per serving: 1288
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