Greek-Style Slow-Grilled Leg of Lamb
Greeks prefer their lamb cooked through--as in well done. It's not a dry, unpleasant well done, mind you, but from a long, low and slow dry heat that results in a significant (often deeply seasoned and lemony) exterior crust, and an almost fork-tender interior. Things will shrink, but flavors will also concentrate. Turn the lamb fairly frequently. Meat juices will stay in motion, and you'll get an evenly moist interior.
Recipe by Oxmoor House October 2014
Gallery
Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
222 calories; fat 8.6g; saturated fat 3.5g; mono fat 2.9g; poly fat 0.7g; protein 26g; carbohydrates 10g; fiber 3g; cholesterol 76mg; iron 3mg; sodium 296mg; calcium 54mg.