Recipe from Chef Jim Botsacos, Molyvos Restaurant (New York City)
10 servings
Preparation time: 45 minutes
Marinate time: 3 hours
Roasting time: 1-1/2 hours
6 to 7 pounds boneless American Lamb leg, butterflied
Salt, as needed
Freshly ground pepper, as needed
1 clove garlic, quartered lengthwise
1 tablespoon olive oil
1 tablespoon dried Greek oregano leaves, crushed
1/2 cup dry white wine or chicken broth
Chicken stock or water, as needed
Lay the butterflied leg of lamb, fat-side down, on a cutting board and season with salt and pepper. Roll the lamb, starting at a narrow end, into an evenly shaped roast; tie securely with white butcher’s string. Make 4 random, 1-inch deep slits into lamb and insert the garlic pieces. Rub olive oil over the entire surface of the lamb; sprinkle with salt, pepper and oregano. For optimum flavor, cover and refrigerate and marinate 3 hours or overnight. Place on a roasting rack in a roasting pan just large enough to accommodate the lamb. Roast in 450°F oven for 25 minutes. Pour the white wine or chicken broth around the lamb; reduce heat to 400°F and continue roasting 45 to 50 minutes, basting occasionally with pan juices. As liquid in pan evaporates, add chicken broth or water to pan 1/2 cup at a time. Prepare Marinated Tomatoes and Herb Bread Crumbs. Spoon 3/4 cup of the Marinated Tomatoes over the lamb and continue roasting 10 to 15 minutes. Use meat thermometer to determine degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Sprinkle Herb Bread Crumbs over lamb and cook last 5 minutes of roasting. Remove lamb from oven, cover and let stand 10 minutes before carving. Internal temperature will rise approximately 5 to 10 degrees upon standing. Serve remaining Marinated Tomatoes on the side.
Marinated Tomatoes
3 large beefsteak tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon dried Greek oregano leaves, crushed
Salt, to taste
Fresh ground pepper, to taste
Score the bottom of each tomato with an “X.” Drop tomatoes, one at a time, into boiling water for a few seconds to loosen skin; remove and plunge into ice water until cool.
Remove skin; repeat with remaining tomatoes. Quarter tomatoes; remove and discard seeds and pulp. Cut tomatoes into 1/4-inch pieces and place in medium bowl; add remaining ingredients and toss to coat. Cover and refrigerate until needed.
Herb Bread Crumbs
1 cup fresh bread crumbs lightly toasted
1 clove garlic, finely chopped
1 teaspoon dried Greek oregano leaves, crushed
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Combine bread crumbs, garlic, oregano, salt and pepper in mixing bowl. Drizzle lemon juice and olive oil over crumbs tossing to coat.
Tip: Call ahead and order the boneless leg of lamb from your butcher.
Wine Pairing Suggestion: Chef Jim Botsacos recommends pairing Cabernet Sauvignon with this meal.
Nutrients per serving: 610 calories, 53 g protein, 6 g carbohydrates, 39 g total fat (59% calories from fat), 187 mg cholesterol, 1 g fiber, 978 mg sodium, 13.84 mg niacin, 0.37 mg vitamin B6, 5.22 mcg vitamin B12, 5 mg iron, 9 mg zinc.
Recipe and image provided by the American Lamb Board