Roasted leg of lamb with marinated tomatoes from The New Greek Cuisine (page 195) by Jim Botsacos and Judith Choate

  • garlic
  • leg of lamb
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    You may use the Fresh bread crumbs recipe on p. 57, and the Chicken stock recipe on p. 281. Season leg of lamb before roasting for at least 3 hours and up to 12 hours. Marinate tomatoes for at least 1 hour.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Fresh bread crumbs recipe on p. 57, and the Chicken stock recipe on p. 281. Season leg of lamb before roasting for at least 3 hours and up to 12 hours. Marinate tomatoes for at least 1 hour.

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