Herb Garden Marinade for Lamb and Roasted Leg of Lamb
½ Cup Extra-Virgin Olive Oil
1 Cup Greek Yogurt
3 Cloves of Minced Garlic
2 Teaspoons Kosher Salt, Or To Taste
1 Teaspoon Ground Black Pepper, Or To Taste
1 Teaspoons Chopped Fresh Oregano
1 Teaspoon Chopped Fresh Mint
2 Teaspoons Chopped Fresh Flat Leaf Parsley
3 Sprigs Fresh Rosemary, Or More To Taste
1 Medium Lemon, Sliced
Step 1 Pour olive oil and yogurt into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in garlic, oregano, mint, and parsley until evenly distributed.
Step 2 Add lamb roast to the bag, or add lamb chops in a single layer, squeeze the bag to make sure all of the meat is well coated. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, to overnight turning every hour the first 4 hours.
Step 3 When ready to cook, remove lemon slices and rosemary sprigs. Wipe off excess marinade and prepare lamb as you like.
Note: This recipe is for a marinade so doesn’t include cooking times. This marinade works for both lamb chops and lamb roast. You might need to adjust the amounts. The yogurt helps remove any gamely taste.
Roasted Leg of Lamb
4 Cloves Garlic, Sliced
2 Tablespoons Fresh Rosemary
Salt To Taste
Ground Black Pepper To Taste
5 Pounds Leg Of Lamb
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
Step 3 Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving. Serve with Greek Potatoes, roasted asparagus, ginger, rosemary lemonade and rolls. Serves 8-10
Note: I have my butcher remove the bone from a leg of lamb and spread the herbs and spices evenly over the cut. Then I roll it up and place on the roasting pan. For medium-rare to medium doneness, an instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). The meat will continue to cook slightly after it is removed from the oven
No Bake Berry Squares
2 Cups Graham Cracker Crumbs (1/4 Cup Reserved)
4 Tablespoons White Sugar
1 Cup Butter, Melted
1 (8 Ounce) Package Cream Cheese, Softened
1 Cup White Sugar
¼ Teaspoon Salt
2 Teaspoons Vanilla Extract
½ Teaspoon Lemon Juice
1 (8 Ounce) Tub Frozen Whipped Topping, Thawed
4 Cups Frozen Blueberries
Step 1 In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
Step 2 In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Sprinkle with reserved graham crumbs. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.
Note: Any of your favorite frozen fruit/berries can be substituted.