Leave it to the Greek Cooks to have
some fun ways to cook many interesting things, but
trying to get their recipes
is very much like prying the secrets from a Magician. It has been my
experience that it is not what they tell you
that causes you to scratch your head, it is what they have left out.
I would like to
thank the chef's at
Kokkari Estiatorio for inspiring me with their
delicious Lamb Shank.
I wondered whether or not I could do something similar
with an entire leg of lamb? Mine is different...
but it takes me back! Thank you
Without the best
ingredients, great culinary skill may not close the
gap... I found my lamb at
and I have to say... it was without par! Utilizing
fresh, quality ingredients is the best way to thank a
special guest or enhance a family gathering.
So I took some of
the practices that I read were being used in preparing a
lamb shank and adapted them for a
larger project... an entire leg. The key is in the tenderizing of the lamb
and I tend to use a variety of techniques: 1)
I use a set of skewers to punch small holes in the meat,
2) I make a nice rub that works on the meat overnight --
infusing flavor and 3) I boil the meat in beer, herbs and spices for 2 hours or so
to loosen it up nicely!
Here are the
1) A nice Lamb Rub:
1/4 cup Greek Olive Oil
SPICES 1 tbsp each of salt, pepper, garlic powder, onion
powder, allspice, cumin, nutmeg,
mace and Pimenton (Spanish Paprika)... 2 tsp Cinnamon and 1/2 teaspoon
2) Refrigerate overnight
4) Sear the Lamb!
5) Simmer (boil) for 2 or more hours until
meat begins to cleave from the bone
Some folks like to simmer in a tomato sauce with various
spices, others will add beer and an assortment of spices
that resemble a pickling mix
Place in a large baking pan (on a rack is nice)
and sauce your lamb
I use a
mixture of spices very similar
to the rub, including: a can of tomato paste and
sauce and a cup or so of honey
a 375 for 45 minutes to an hour to glaze the lamb