I went home for Easter weekend, and of course, Mom treated us to a feast. Saturday evening will be the focus of this post. If you aren’t familiar with leg of lamb, get familiar- this recipe may be one of my favorite family suppers. The lamb is bursting with flavor and requires minimal effort or ingredients. It is served with potatoes and cucumber salad- the perfect salty, tangy, crunchy balance. All the recipes are below. Seriously, go try them all. Soon. Like tonight.
Greek Marinated Lamb
- Leg of lamb
- Fresh mint, minced (Mom suggests 1/2 cup)
- Fresh rosemary, minced (Mom suggests 1/2 cup)
- Lemon juice and zest
- Minced garlic
- Salt and pepper
- Butterfly the leg of lamb so it rests flat.
- Smother lamb in ingredients. Place in a Ziploc bag, and refrigerate overnight
- When ready to cook, remove from fridge and let sit at room temp until no longer cold
- Preheat half the grill on medium-high heat. Using indirect heat, cook the lamb 10-13 minutes a side (depending on thickness)
- Remove from grill and let rest for at least 15 minutes
- Slice against the grain
Greek Cucumber Salad
- 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 pint cherry or grape tomatoes, halved
- 1/4 red onion, minced
- 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
- 1/2 cup kalamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- Place the cucumber, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.
- Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
- Russet potatoes, cut into large wedges
- Juice of 1 lemon
- Garlic, minced (to taste- we went with about 5 cloves)
- Salt and pepper
- Pinch paprika
- 1/2 cup olive oil
- Preheat oven to 350 degrees
- Spray a 9×13 pan lightly with cooking spray
- Add potatoes
- Toss with all other ingredients.
- Cover and cook 45 minutes – 1 hour
- Uncover and cook for an additional 30 – 45 minutes, or until slightly browned and crisped.