Roasted Leg of Lamb

Roasted Leg of Lamb

  • 1 Lamb Leg
  • Garlic Cloves
  • Rosemary Sprigs
  • Salt & Pepper
  • 1 c. Water
  1. Preheat oven to 350 degrees.
  2. Place in a pan large enough to hold leg, spray with nonstick spray and pour one cup of water into pan bottom. Cover and place in oven, roast until internal temperature reaches a minimum of 145 degrees.
  3. Remove from oven and allow to stand on counter for 10 minutes to allow juices to settle. Slice and serve.

Salad of Mixed Greens, Feta & Lamb

Mix together the following ingredients.

  • Mixed Greens
  • Feta Cheese
  • Slices of lamb
  • Black Olives
  • Grape Tomatoes
  • Cucumbers
  • Light Vinaigrette

Lamb Pita Sandwiches

  • Pita Bread
  • 1 container Sour Cream
  • 1 cucumber, half sliced-half diced
  • 1/4 t. Dill Weed
  • Tomatoes
  • Shredded Lettuce
  • Crumbled Feta
  • Slices of lamb leg
  • Sliced Black Olives
  1. Mix sour cream, diced cucumber and dill weed together in a small bowl.
  2. Slice each pita bread in half through the pita bread (Fillings can also be wrapped up inside the bread taco style).
  3. Spread 1 1/2 T. sour cream spread inside each pita.
  4. Fill bread with 1/3 c. lettuce, 2 tomato slices, 1 T. crumbled feta and slices of lamb. Sprinkle olive slices over top and (fold bread enclosing fillings if using whole pita)
  5. Serve.

For information on the USMGC Culinary Arts Academy call (228) 214-3240.