Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs
"Chef Jim BotsacosnMolyvos RestaurantnNew York, New York..."
INGREDIENTS
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6 to 7 lbs Boneless American Lamb leg, butterflied
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as needed Salt
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as needed Freshly ground pepper
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2 Garlic, quartered lengthwise
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1 tbsp Olive oil
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1 tbsp Dried Greek oregano leaves, crushed
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1/2 cup Dry white wine
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as needed Chicken stock or water
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3 Large Beefsteak tomatoes
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2 tbsp Extra virgin olive oil
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2 Garlic, minced
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2 tbsp Fresh parsley leaves, minced
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1/2 tsp Dried Greek oregano leaves, crushed
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to taste Salt
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to taste Freshly ground pepper
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1 cup Fresh bread crumbs, lightly toasted
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1 Garlic, minced
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1 tsp Dried Greek oregano leaves, crushed
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to taste Salt
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to taste Freshly ground pepper
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2 tbsp Fresh lemon juice
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2 tbsp Extra virgin olive oil
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