We had dinner with our good friends and neighbours, Barb and Clif, last night. I made Greek. Greek Salad, which is both Moe’s and Barb’s favourite and slow roasted leg of lamb served with both rice and roasted potatoes. You’ve got to love the way the Greeks serve both rice and potatoes with a meal.
The lamb was browned and then rubbed with a mixture of garlic and oregano. A cup or so of chicken broth was added to the roasting pan along with the juice of a large lemon, then covered and cooked for about four hours at 325°F. The juice from a second lemon was squeezed over the meat about a half hour before the Lamb came out of the oven. The meat melted off the bone.
The potatoes were par boiled just long enough to cook the outer layer, then drained and put back in the pan and shaken to rough up the surface. Then roasted in a cast iron skillet with a little olive oil, in a hot oven, turing a few times to brown. When the potatoes were tender, I added a little of the liquid from the lamb and the juice of a lemon. Covered the potatoes and put them back into a low oven to stay warm.
Dessert was a flan, but I’m saving that for tomorrow’s Saturday Blog Showcase post.