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

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

    

March 7, 2016

Chef Jim Botsacos
Molyvos Restaurant
New York, New York

  • 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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