Creek Style Leg Of Lamb Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Creek Style Leg Of Lamb. This Creek Style Leg Of Lamb is a perfect Side Dish. Trust me, you must try this Creek Style Leg Of Lamb recipe.
Ingredients
1 4- to 5-pound leg of lamb
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried basil or oregano, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 8-ounce can tomato sauce
1 tablespoon lemon juice
1 clove garlic, minced
1 9-ounce package frozen artichoke hearts separated
1/2 cup sliced pitted ripe olives
1/4 cup crumbled feta cheese (1 ounce)
Directions
Remove fell (paper-thin, pinkish red layer) from outer surface of meat, trim fat from meat.
Combine parsley, basil, salt, and pepper; rub over lamb.
Insert a meat thermometer near the center of the roast, not touching the bone.
Place lamb in center of the cooking grill.
Grill 1 1/4 hours or till meat thermometer registers 140°F (60°C).
Remove lamb from grill.
Transfer to an 11 x7-inch roasting pan.
Combine water, tomato sauce, lemon juice, and garlic; pour over lamb.
Toss together artichoke hearts and olives; arrange around lamb.
Return lamb in roasting pan to cooking grill.
Grill about 30 minutes more or till meat thermometer registers 160°F (71 °C), basting occasionally with sauce, if desired.
Let roast stand 15 minutes before carving.
Transfer roast to a serving platter.
Using a slotted spoon, arrange artichoke mixture on serving platter with lamb.
Drizzle with any remaining sauce.
Pass feta cheese.
Combine parsley, basil, salt, and pepper; rub over lamb.
Insert a meat thermometer near the center of the roast, not touching the bone.
Place lamb in center of the cooking grill.
Grill 1 1/4 hours or till meat thermometer registers 140°F (60°C).
Remove lamb from grill.
Transfer to an 11 x7-inch roasting pan.
Combine water, tomato sauce, lemon juice, and garlic; pour over lamb.
Toss together artichoke hearts and olives; arrange around lamb.
Return lamb in roasting pan to cooking grill.
Grill about 30 minutes more or till meat thermometer registers 160°F (71 °C), basting occasionally with sauce, if desired.
Let roast stand 15 minutes before carving.
Transfer roast to a serving platter.
Using a slotted spoon, arrange artichoke mixture on serving platter with lamb.
Drizzle with any remaining sauce.
Pass feta cheese.
