Best Spit Roasted Leg Of Lamb With Preserved Lemon Saffron Olive And Vinaigrette Recipes

ROASTED LEG OF LAMB WITH SAFFRON AND OLIVE SALSA

Steps:

• Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify. Add the olives, lemon, and pepper. Set aside.
• Make the lamb: Preheat the oven to 500 degrees F.
• Using a knife, make 8 deep slits into the meatiest parts of the lamb. Rub the lamb all over with the oil, oregano, lemon, and salt. Tuck the rosemary and garlic into the slits.
• Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes. Lower heat to 350 degrees F. and roast about 10 to 15 minutes more per pound. Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F. for medium rare, 140 to 150 for medium. (Add about a cup water to the roasting pan to keep drippings moist, if desired.) Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness. (The internal temperature will rise as the meat rests.)
• Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes.
• Meanwhile, place the roasting pan over high heat. Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly. Skim fat from the juices.
• Thinly slice the lamb and transfer to a warmed platter. Pour the juices over the lamb and top with the salsa. Serve immediately with orzo or white rice.

LEMON-ROSEMARY ROAST LEG OF LAMB

Steps:

• Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
• Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
• Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

ARNI PSITO: SPIT ROASTED TRADITIONAL GOAT OR LAMB

Steps:

• Preheat the oven to 500 degrees F.
• Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes.
• Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano.

SPIT-ROASTED LEG OF LAMB WITH TZATZIKI

Steps:

• Prepare a very hot fire (500°F) in a fireplace or a medium-hot fire (425°F) in a wood-fired oven.
• Lay the lamb flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision. Season lightly with salt and pepper.
• In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
• Spread the herb mixture evenly over the exposed side of the lamb. Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers. Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F for medium-rare, about 1 hour. Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F. Let the meat stand for at least 10 minutes before slicing. Serve with Tzatziki.
• Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
• Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.
• Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.