Sheepy Hollow at Native Oaks Farm
Greek Style Lamb
We use this
lamb marinade for many different lamb cuts --
including shoulder chops and leg of lamb.
Mix the following Greek style marinade...
1 Tablespoon of oil
1 clove of garlic chopped
1 teaspoon of salt
2 teaspoons of coarse black pepper
½ teaspoon of ginger
1 bay leaf crumbled
½ teaspoon of thyme
½ teaspoon of sage
½ teaspoon of marjoram
1 Tablespoon of soy sauce
Place the leg in the marinade mixture and rub some of it over and into the
top of the lamb.
Allow to marinade for several hours and then roast or grill as usual.
We allow approximately 25 minutes per pound at 325 degrees for medium rare,
but use a good meat thermometer (don't allow it to touch bone).
We put the lamb in an oven heated to 450 degrees and immediately turn it
down to 325.
Remember, the lamb will continue to cook after being taken from the oven.
Serve with a large tossed salad and vinaigrette, baked potatoes or good rice, French
mint jelly or mint sauce and a dry red wine
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