ROASTED LEG OF LAMB WITH HERBED TOMATOES

Reprinted with permission from The New Greek Cuisine by Jim Botsacos, published by Broadway Books and available in bookstores and online.

For this recipe you will need:

• 1 7-8 lb leg of lamb - main bone removed shank bone in tack
• Salt and freshly ground black pepper to taste
• 1 garlic clove - quartered
• 2 teaspoon Olive oil
• 1 1/2 teaspoon dried Greek oregano
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock
• Marinated Tomatoes (see recipe below)
• Herbed Bread Crumbs (see recipe below)

Lay the lamb out on a clean work surface season the top with salt and pepper staring at the narrow end, roll the lamb up cigar fashion. Using kitchen string tie the meat in place so that it will hold its shape and cook evenly. Make 4 slits in the lamb, insert a garlic sliver into each slit. Use one tablespoon of the olive oil, lightly coat the lamb sprinkle with the oregano over the lamb and again season with salt and pepper. Wrap in plastic and refrigerate for at least three hours or up to 12 hours. When ready to roast, preheat the oven to 450F. Remove the lamb from the refrigerator, unwrap and place it in a large roasting pan. Place in the preheated oven and roast for 15 minutes. Remove the lamb from the oven and pour the wine into the pan, add the chicken stock. Reduce the oven temperature to 400F, and return the pan to the oven. Roast, basting frequently with the pan juices, for 40 to 50 minutes. If the pan juices dry up, add more stock or water as needed. Remove the lamb from the oven. Spoon a thin layer of Herbed Tomatoes over the lamb, pressing down slightly to make them adhere. Return the lamb to the oven and roast, basting every 3 minutes, for 10 minutes. Sprinkle on the Herbed Bread Crumbs, lightly pressing to make them adhere. Roast for 5 minutes longer. Remove the lamb from the oven and allow to rest for 15 minutes before cutting the strings and slicing for serving.

Herbed Tomatoes

• 2 Beefsteak tomatoes, peeled
• 2 garlic cloves, minced
• 2 Tbs chopped fresh flat leaf parsley
• 1/2 Teaspoon cried Greek oregano
• 2 Tbs extra virgin olive oil
• Coarse salt and freshly ground black pepper

To Peel The Tomatoes:
Using the tip of a sharp pairing knife, score the bottom of each tomato with an "x". Drop the tomatoes one at a time into the boiling water for a few seconds until the skins begin to slightly pull away from the tomato, where the "x" was made. Remove and plunge the tomatoes into ice water, cool, remove the skin and repeat with the remaining tomatoes.

Cut the tomatoes into quarters. Using a small sharp knife, carefully remove and discard the core, pulp and seeds. Cut the tomatoes into a small dice and place in a small mixing bowl. Add the garlic, parsley and oregano, tossing to blend. Drizzle with the olive oil and season with salt and pepper to taste. Set aside to marinate for at lease 1 hour before serving.

Herbed Bread Crumbs

• 1 cup fresh breach crumbs
• 1 garlic clove, minced
• 1 teaspoon dried Greek oregano
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• Coarse salt and freshly ground black pepper

Combine the bread crumbs, garlic and oregano in a small mixing bowl. Squeeze the lemon juice over the mixture tossing to blend. Drizzle with the olive oil and season with a pinch of salt and pepper. The crumbs should stick together when pinched; if not, add a hit more olive oil.

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