Greeks generally roast their lamb with the addition of liquid until it is well done, mouth-wateringly tender and juicy. The use of butter here rather than olive oil might surprise you; however, in much of northern Greece, especially in Greek Macedonia, cow or sheeps milk butter is commonly used in cooking.
Ingredients
- 1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each)
- 6 small garlic cloves, halved lengthwise
- 1-1/4 tsp (6 mL) ground allspice
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) each cinnamon and black pepper
- 1/3 cup (75 mL) butter, melted
- 1/3 cup (75 mL) lemon juice
- 1 tbsp (15 mL) crumbled (preferably Greek) oregano
- 1 tbsp (15 mL) tomato paste
Steps
- Trim fat from lamb. Cut 12 slits all over lamb; insert garlic half in each. Mix allspice, salt, cinnamon and pepper; sprinkle all over lamb. Place in roasting pan; roast in 400°F/200°C oven for 30 minutes.
- Meanwhile, mix together butter, lemon and oregano; baste lamb with half of the butter mixture. Roast for 30 more minutes and repeat basting with remaining mixture.
- Pour 1-1/2 cups/375 mL boiling water into pan; cover with foil. Reduce heat to 350°F/180°C. Roast, basting with pan juices every 20 minutes, until meat is well done and tender, about 1-1/2 hours.
- Transfer meat to cutting board; let stand for 5 to 10 minutes. Stir tomato paste into pan juices until dissolved. Cook over medium-high heat until slightly thickened, 4 to 5 minutes.
- Carve roast; place meat in warmed serving dish. Pour pan juices over meat.
