Roasted Leg of Lamb with Marinated Tomatoes

For my entire life, every celebration—birthdays, Easter, whatever—will find some type οf lamb οn the table. This is my interpretation οf a dish that both my mother and my grandmother made.

Average: 5 (3 votes)


1 (7-8-pound) leg of lamb, main bone removed, shank bone intact
coarse salt and freshly ground pepper
1 garlic clove, quartered
2 tbsp olive oil
1½ tsps dried Greek oregano
½ cup dry white wine
2 ½ cups chicken stock
marinated tomatoes
herbed bread crumbs


  • Lay the lamb out flat on a clean work surface. Season the top with salt and pepper. Starting at a narrow end, roll the lamb up, cigar-fashion.
  • Using kitchen string, tie the meat in place sο that it will hold its shape and cook evenly.
  •  Make 4 small slits in the lamb. Insert a garlic sliver into each slit. Lightly coat the lamb with olive oil.
  • Sprinkle the oregano over the lamb and again season with salt and pepper. Wrap in plastic wrap and refrigerate for at least 3 and up to 12 hours.
  • When ready to roast, preheat the oven to 450°F.
  •  Remove the lamb from the refrigerator, unwrap, and place it in a large roasting pan. Place in the preheated oven and roast for 25 minutes.
  •  Remove the lamb from the oven and pour the wine into the pan. Add the stock, reduce the oven temperature to 400°F and return the pan to the oven. Roast, basting frequently with the pan juices, for 40 tο 50 minutes. If the pan juices dry up, add stock or water as needed.
  •  Remove the lamb from the oven. Spoon a thin layer of Marinated Tomatoes over the lamb, pressing down slightly to make them adhere. Return the lamb to the oven and roast, basting every 5 minutes, for 10 min­utes. Sprinkle on the Herbed Bread Crumbs (recipe below), lightly pressing to make them adhere. Roast for 5 minutes longer.
  •  Remove the lamb from the oven and allow it to rest for 15 minutes before cutting the strings and slicing for serving.


By Jim Botsacos from his Book "New Greek Cuisine" - Broadway Books New York




Ask the butcher tο prepare the lamb. Although it's a simple process, it can be accomplished very quickly by a trained butcher.
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