ROASTED LEG w/HERBED TOMATOES

By BobD

Ingredients

• 6 SERVINGS
• If you are using the boneless leg of lamb, just cut down the cooking time by 10 minutes.
• • 1 Boneless Leg of Lamb
• • Salt and freshly ground black pepper to taste
• • 1 garlic clove - quartered
• • 2 tablespoons olive oil
• • 1 1/2 teaspoons dried Greek oregano
• • 1/2 cup dry white wine
• • 2 1/2 cups chicken stock
• • Marinated Tomatoes (recipe follows)
• • Herbed Bread Crumbs (recipe follows)

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Remove the netting from the boneless leg of lamb and lay the meat out on a clean work surface. Season the top with salt and pepper, then, starting at the narrow end, roll the lamb up cigar fashion. Using kitchen string, tie the meat in place so that it will hold its shape and cook evenly.

2. Make 4 slits in the lamb and insert a garlic sliver into each slit. Lightly coat the lamb with one tablespoon of the olive oil, then sprinkle it with the oregano and season again with salt and pepper. Wrap in plastic and refrigerate for at least three hours or up to 12 hours.

3. When ready to roast, preheat the oven to 450°F.

4. Remove the lamb from the refrigerator, unwrap and place it in a large roasting pan. Place in the preheated oven and roast for 15 minutes.

5. Remove the lamb from the oven, pour the wine into the pan and add the chicken stock. Reduce the oven temperature to 400°F and return the pan to the oven. Roast, basting frequently with the pan juices, for 40 to 50 minutes. If the pan juices dry up, add more stock or water as needed.

6. Remove the lamb from the oven. Spoon a thin layer of Herbed Tomatoes over the lamb, pressing down slightly to make them adhere. Return the lamb to the oven and roast, basting every 3 minutes, for 10 minutes. Sprinkle on the Herbed Bread Crumbs, lightly pressing to make them adhere. Roast for 5 minutes longer.

7. Remove the lamb from the oven and allow to rest for 15 minutes before cutting the strings and slicing for serving.

HERBED TOMATOES
Ingredients

• 2 beefsteak tomatoes, peeled
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh flat leaf parsley
• ½ teaspoon dried Greek oregano
• 2 tablespoons extra virgin olive oil
• coarse salt and freshly ground pepper

Directions

Cut the tomatoes into quarters. Using a small sharp knife, carefully remove and discard the core, pulp and seeds. Cut the tomatoes into small dice and place in a small mixing bowl. Add the garlic, parsley and oregano, tossing to blend. Drizzle with the olive oil and season with salt and pepper to taste. Set aside to marinate for at lease 1 hour before serving.

HERBED BREAD CRUMBS
Ingredients

• 1 cup fresh breach crumbs
• 1 garlic clove, minced
• 1 teaspoon dried Greek oregano
• juice of 1 lemon
• ¼ cup extra virgin olive oil
• coarse salt and freshly ground pepper

Directions

Combine the bread crumbs, garlic and oregano in a small mixing bowl. Squeeze the lemon juice over the mixture tossing to blend. Drizzle with the olive oil and season with a pinch of salt and pepper. The crumbs should stick together when pinched; if not, add a hit more olive oil.