Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Name: Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs
Prep time: PTM
Yield: 12 servings
Ingredients: 6 to 7 lbs Boneless American Lamb leg, butterflied; as needed Salt; as needed Freshly ground pepper; 2 Garlic, quartered lengthwise; 1 tbsp Olive oil; 1 tbsp Dried Greek oregano leaves, crushed; 1/2 cup Dry white wine; as needed Chicken stock or water; 3 Large Beefsteak tomatoes; 2 tbsp Extra virgin olive oil; 2 Garlic, minced; 2 tbsp Fresh parsley leaves, minced; 1/2 tsp Dried Greek oregano leaves, crushed; to taste Salt; to taste Freshly ground pepper; 1 cup Fresh bread crumbs, lightly toasted; 1 Garlic, minced; 1 tsp Dried Greek oregano leaves, crushed; to taste Salt; to taste Freshly ground pepper; 2 tbsp Fresh lemon juice; 2 tbsp Extra virgin olive oil

Leg of Lamb American

March 7, 2016

Chef Jim Botsacos
Molyvos Restaurant
New York, New York

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Yields: 12 servings

Ingredients

6 to 7 lbs Boneless American Lamb leg, butterflied

as needed Salt

as needed Freshly ground pepper

2 Garlic, quartered lengthwise

1 tbsp Olive oil

1 tbsp Dried Greek oregano leaves, crushed

1/2 cup Dry white wine

as needed Chicken stock or water

Marinated Tomatoes

3 Large Beefsteak tomatoes

2 tbsp Extra virgin olive oil

2 Garlic, minced

2 tbsp Fresh parsley leaves, minced

1/2 tsp Dried Greek oregano leaves, crushed

to taste Salt

to taste Freshly ground pepper

Herb Bread Crumbs

1 cup Fresh bread crumbs, lightly toasted

1 Garlic, minced

1 tsp Dried Greek oregano leaves, crushed

to taste Salt

to taste Freshly ground pepper

2 tbsp Fresh lemon juice

2 tbsp Extra virgin olive oil

Directions

Recipe and image provided by the American Lamb Board

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