Lamb Ingredients
- Juice from 1 lemon
- 1 t. cumin seeds
- 1/4 c. onion, finely diced
- 1 T. mint, finely chopped
- 1 t. oregano
- 6 lb. leg of lamb
Additional Ingredients
- 1/2 c. red onion, finely sliced
- 1/4 c. red wine
- 1 c. heirloom tomotoes, diced
- Feta cheese
- Pita bread (recipe in previous post)
- Tzatziki (recipe in previous post)
Day 1 Directions
- Combine the lemon, cumin, onion, mint and oregano in a small mixing bowl and mix well - this will be the marinade for the lamb
- Salt and pepper the lamb, to taste
- Rub the marinade into the lamb, covering all sides
- Set lamb in a baking dish and cover with plastic wrap and let sit in the refrigerator overnight
- Preheat the oven to 425
- Transfer the lamb to a rack with a walled cookie sheet beneath to catch the juices
- Place the rack in the oven and cook lamb for 1 - 1.5 hours, or until lamb has reach desired wellness
- Remove the lamb from the oven and transfer the rack to a clean walled cookie sheet
- Using a spatula, scrape the drippings from the first cookie sheet into a sauté pan
- Heat sauté pan to medium-high heat, adding onions when scrapings begin to sizzle
- Sauté onions until tender
- Splash some wine into the sauté pan and let reduce
- At this time, the lamb has most likely completed its post-roast cooking and will be ready to be sliced into thin pieces
- Layer the fresh pitas with tzatziki, onions, feta, lamb and tomatoes
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