Roast Butterflied Boneless Leg of Lamb

You can do this recipe with either a boneless or bone in leg go lamb. Once you make it following this recipes you want want it any other way!

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice 
• 1 tsp instant coffee granules
• 4 garlic cloves, sliced lengthwise into 3 pieces each
• 1 tablespoon dried oregano (preferably Greek), crumbled
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
• 1 large (2-gallon) heavy-duty sealable plastic bag or vacuum packer if you have one

Combine oil, lemon juice, instant coffee granules, oregano, salt, and pepper in sealable plastic bag.

Cut holes all over lamb and insert garlic pieces

Add lamb to the bag, pressing out air and seal. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, overnight.

Remove lamb from marinade (discard any leftover marinade.

When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature. 

Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.

Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.

OPTIONAL: As soon as lamb comes out of the oven, squeeze on lemon juice.

Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Greek Leek and Feta Cornbread Pie (Plasto)

Nick's Yia Yia made this dish or a variation of it. Basically it is a "peasant" dish and families made it differently based on what ingredients they had at the time. You can make the plain corn version or you can add diced zucchini or tomatoes to it too. We will enjoy this with our Easter meal!

Yia Yia's Plasto (makes two pies):



• 2 eggs

• 1/4 corn oil
• 1/4 cup water

• 1 lb feta try to get the creamiest available, I find the French to be the creamiest
• 1 can corn kernels (drained) optional
• 
2 large blanched leeks

• 1 package cornbread mix



Heat oven to 375 degrees.


Slice cleaned leeks (both white and green parts) into small pieces and blanch in boiling water for a few minutes to soften. Drain with cold water and set aside.


In a large bowl combine 2/3 of the package of cornbread mix with enough equal parts oil and water to make a crumbly mixture. 
Spread mixture in pie vessels covering the bottom and edges. 


Smash the feta and eggs together with a fork, then add leeks.


Arrange leek filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).


Bake at 350º for 40-50 minutes. Let cool at least 15 minutes before cutting.