Today we are celebrating a special birthday, and I am dedicating this blogpost to my lovely fellow-foodie-blogger friend, Athina, from Kicking Back The Pebbles. She is one of the 6 admins at Foodify, (including myself) a fabulous Facebook group of food bloggers from around the world. She is such a valuable asset to the group, and has a generous heart. She lives in Greece, and I am doing it the Greek way with all the fanfare. In Greece, depending where you live, lamb is usually the meat served at Easter. I made this leg of lamb, (1/2 to be exact) a while back in April, for Greek Easter. I normally cook a whole leg of lamb, but this time, I was cooking just for the four of us. I asked the butcher to cut the lamb in half, and he did. Today, I will share my version of a Leg of lamb. I have made this dish on many occasions, and it’s always a big hit.
Serves: 4-6 Level of difficulty: Easy-medium
Prepping time: about 10 minutes, cooking time: 1.15 minutes
- 1/2 leg of lamb, 3.5 lbs.
- 1 medium onion, chopped
- 6 garlic cloves, whole
- Olive oil, a generous amount
- Oregano, to taste (lots)
- 2 cups of water, or low-sodium chicken stock
- 1 cup of dry white wine
- 1/2 cup chopped tomatoes, canned or fresh *
- 1.5 cup orzo (a shape of pasta)
- Salt & pepper to taste
1) Season lamb with salt & pepper, pierce some holes, and place the garlic cloves in the meat. Place the lamb in a large deep metal tray. Sprinkle oregano, and put the onions on top of the lamb. Drizzle generously with olive oil.
2) In a 350 degree F. preheated oven, bake the lamb for about 35-45 minutes. Remove the tray with the lamb from the oven. LEAVE THE OVEN ON! Sprinkle the orzo all around the lamb. Add the tomatoes, water, more olive oil, salt & pepper to the liquid. Give it a good stir. Place the tray back in the oven to continue cooking until the orzo is done. Always, keep an eye on your food. Add more liquid if necessary. It should come out, nice and moist.
This is a picture of a whole leg of lamb, in my kitchen from the past. If you are cooking for a crowd, use the same method, adjust the measurements, and allow for more cooking time.
Leg of Lamb and lemon potatoes also make a beautiful combination, and is more traditional.
Agiorghitiko from Nemea, in the region of Peloponnese, a fruity red wine.
Xinomavro, from Naousa, in the region of Macedonia, a rich red wine with more tannins.
Let’s not forget, Ouzo goes with everything! Opa! (DO NOT CONFUSE ORZO WITH OUZO)
Wait!!! That’s not all, no party would be complete without some Greek deliciousness. I am serving Kouzounas Kitchen scrumptious, Loukoumades. They are mouth-watering Greek doughnuts. Like her saying goes: “let your taste buds say Opa!”
χρόνια πολλά, Happy Birthday Athina! Hope you are enjoying your celebration in style.
Polla Filakia! (Lots of kisses) darn, WordPress, wanted to change Filakia to Tilapia, LOL!