MARINATED LEG OF LAMB

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Ingredients
  

  • 6-7 lb. leg of lamb boned — with all fat removed

Marinade:

  • 1 ½ cups oil
  • ½ cup lemon juice
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon parsley
  • 2 teaspoons oregano
  • 6 bay leaves crumbled
  • 2 cups thinly sliced onions
  • 6 cloves garlic thinly sliced

Avgolemono Sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon arrowroot
  • 1 teaspoon salt may omit
  • 1 cup chicken stock

Instructions
 

  • Marinate at room temperature for 24 hours, turning every few hours. Just before cooking, remove meat from marinade; drain marinade and SAVE garlic and onions from marinade mixture.
  • Broil about 4 inches from heat for 20 minutes.
  • Turn meat, baste with marinade and broil 10 minutes.
  • Cover lamb with onion and garlic mix and broil another 5 minutes.
  • Serve with Avgolemono Sauce, below.

Avgolemono Sauce: (takes about 5 minutes)

  • Combine in saucepan–
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon arrowroot
  • 1 teaspoon salt (may omit)
  • Beat lightly with a wire whisk then slowly add
  • 1 cup chicken stock
  • Stirring constantly, cook sauce over moderate heat until it begins to thicken.

Notes

DO NOT LET IT BOIL OR SAUCE WILL CURDLE! (There are remedies for curdled sauces e.g. adding ice water in small amounts and blending or “cuisinarting” the sauce; check your Joy of Cooking if you have a problem. The best approach with this, as with Hollandaise, is extreme caution and watchfulness for just a few minutes.)
Add 1 tablespoon chopped, fresh parsley just before serving.
Keyword Lamb, Meats