Monday, November 29, 2021

Dump Dinner - Leg of Lamb

Leg of Lamb Dump Dinner - Ready to Serve
Leg of Lamb is the traditional feasting food for Greeks at both Christmas and Pascha. 

Although I am vegetarian for decades now, and have never tried this dish, I have made it many times, and friends rave about it (even those who are not given to flattery ; ) 

The best thing about this dish (besides its flavor) is that it is a dump dinner! It can be put in its marinade, then put in the freezer any time that is convenient. A day or two before preparing, thaw it in the fridge. Then, on the day of the great feast, put it in the Slow Cooker or Crock Pot 7 to 8 hours before serving time.

This dish is ideal for great feasts, because it allows the cook to attend the feast day services and not miss a minute because of cooking responsibilities! YAY! Just come home from Church & serve : )

It also allows the preparation of meat to be a hands-off part of meal preparation, allowing you to focus your energies on other dishes when preparing for guests.

I hope you enjoy it!

Leg of Lamb
for semi-boneless leg, or boneless leg, usually about 5 or 6 pounds - size flexible
For Crock Pot OR to be baked in Reynolds Oven bag in oven:

Mix Marinade:
2 cups Cabernet Sauvignon wine (red, dry)
¼ olive oil
1 T minced fresh rosemary (or about 1/2 T dry)
1 T dry oregano
¼ tsp salt
Pepper
1 T fresh minced garlic
Pour in ziploc bag, (or, if cooking in oven, marinate in Reynolds Oven bag) and add lamb. Wrap tightly and close, marinate overnight. Or, at this point the sealed bag can be put in the freezer to prepare days, weeks, or even months from now.

Leg of Lamb Dump Dinner - Ready for Freezer

A day or two before serving, put bag with lamb in refrigerator to defrost.

Before roasting, drain most of marinade and discard (retain about 1/2 to 3/4 cup)

Then cook on high with remaining marinade in Crock Pot 7 Hours (8 hours if not fully defrosted before cooking)
OR
Use reynolds oven bag
Slit bag as mfg. directs, roast lamb in bag, 3 ½ to 4 hours at 325 F, till 180 degrees (well done)
Remove bag for last hour, placing meat in pan without bag, and baste a couple of times with liquid during last hour.

I much prefer the Crock Pot method, but am including the oven bag instructions for those who do not have a Crock Pot. I have used both methods with good results, the Crock Pot is just a tad easier.

I should note, this recipe is for the "falling off the bone" school of lamb aficionados, not for those who like their lamb pink & rare.

Have a great & Blessed Feast Day!

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