Classic braised lamb from Greece.
- 10 lbs of lamb
- 2 tbsp of salt
- 2 tbsp of pepper
- 2 tbsp of oregano
- 6-8 cloves of garlic
- 2 lemons
- 2 tsp of rosemary
- 1 cup of white wine
- 1/4 cup of olive oil
- Defrost lamb if it was frozen. If or when thawed, rinse it off in the sink with cold water to wash away any blood and/or juices left.
- Pat the lamb dry with paper towels.
- Preheat oven to 350º.
- Trim any excess fat and cartilage you don’t want, but leave a little on the meat to keep it moist.
- Combine the salt, pepper, and oregano and rub the lamb with the mixture like you would with any spice rub.
- Using a knife, cut a slit into the lamb approximately 1 inch long and 1 inch deep. Stuff one clove of garlic into the slit. Do this all over the lamb for as many cloves of garlic you plan on putting into the meat.
- Place the lamb in a roasting pan that will hold it and so you can cover it.
- Squeeze the juice of the two lemons all over the lamb and place the squeezed halves into the pot with the lamb.
- Take the 2 tsp of rosemary and rub it over the lamb in the pot.
- Pour 1 cup of white wine all over the lamb.
- Pour 1/4 of a cup of olive oil all over the lamb.
- Cover the pot and place in the oven for 90 minutes.
- Uncover and cook for another hour (or until done) to finish the lamb and put a crispy layer on the outside. Use a meat thermometer to check to see if it’s finished.
- When you pull the lamb out of the oven, set it somewhere to rest for 20-30 minutes before cutting.
Whatever kind of lamb you want to use is up to you. You can use chops, a leg, or other parts if you desire. I suggest you go to a butcher to get it, and make sure it’s a decent cut with actual meat. Sometimes the cuts will be more fat than anything. If you get a leg, have the butcher cut it into several pieces to make it easier to cook and handle.
Like the brisket, try to leave a little fat on the meat so it will gelatinize and soak into the meat, keeping it moist.