Greek-Style Marinated Leg of Lamb

Author Notes

Spring is here. Traditionally this part of the spring--- the early part---- was a time of starvation. Lent might have made everyone feel virtuous but this time of year was pretty perilous ;the food stuffs from the fall harvest were down to the very end, and the garden had yet to yield anything substantial. But Easter is all about breaking the fast! It is about eating, and celebrating the renewal of earth’s fertility, oh and Christ’s resurrection for those of you non-heathens!

I have been developing recipes with my father's lamb(I know such a hard job!). I decided to work on a recipe for a slow-roasted leg of lamb that I marinated Greek-style with lots of herbs, garlic, sherry, lemon and salt, and I dare I say it came out just fantastic. The meat was so tender and the herbs and lemon where so lively and still did not overpower the lamb! At a Greek Easter a young lamb would be slaughtered and marinated and roasted over a spit, we do not slaughter baby lambs on our farm because we are a ranch(no dairy animals). I think the slow roasted really compliments the marinated leg because it is as close to a rotating spit as you can get with out going outside. This will welcome spring and all the freshness it brings! This is great with olive oil baked potatoes, and a spring salad! My boyfriend said it was the most exquisite meat he had ever tasted (this is why I love him, he says this to me each meal and means it too). —Goldilocks