Combine lamb, Greek Seasoning, and dill.
Roll
Wash leg of lamb.
Slit with sharp knife in various places on both sides of lamb.
Thinly slice garlic and insert the slices into slits made in lamb.
Season with salt and pepper.
Brush with melted butter.
Squeeze lemon juice over lamb and place in a roasting pan, fat side up.
Put lamb in roaster, fat side up (
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
sharp knife butterfly the lamb legs so they open out
GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING
he pan.
Add the lamb to the same pan in
at off the leg of lamb.
Rub with olive oil
ita bread. Add the cooked lamb, if using.
Top with
* If you don't have Greek spices combine 1 tablespoon plus
make small incisions in the lamb. Stuff with sliced garlic.
ood processor and add the lamb, garlic, marjoram, rosemary, salt, and
f pepper.
Add the lamb and stir until evenly coated
ver medium heat and cook lamb until browned all over. Remove
ixing (1 lb fresh ground lamb (other ground meat may be
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
/the onions. Place cubed lamb in bowl w/remaining marinade
nd of the leg of lamb and stuff with some garlic
Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour.
Add all the remaining ingredients except the water or stock and combine well.
Cover and refrigerate for at least 8 hours.
Add the liquid and bake in a covered casserole at 350\u00b0F for approximately 2 1/2 - 3 hours.
Remove and serve.
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce