Cooking Leg Of Lamb Olympia

Press, Volume CVI, Issue 31332, 31 March 1967, Page 2

Cooking Leg Of Lamb Olympia

CELIA TIMMS! Here is a recipe for those courageous people who like to serve something very different. Instead of lamb and mint sauce, next time you have lamb serve it as they do h. Greece, with an egg and lemon sauce. I call it Leg of Lamb Olympia. It will serve eight persons. You will need: 6-71 b leg of lamb. i cup lemon juice. Dried oregano. Salt; Pepper. 3 cloves garlic. 1 cup butter, melted. EGG AND LEMON SAUCE 2 tablespoons butter. 3 tablespoons flour. i teaspoon salt H cups chicken stock. 3 tablespoons lemon juice. 4 egg yolks. 1 tablespoon chopped parsley.

Method: On the day before, prepare leg of lamb by wiping thoroughly then placing in a shallow dish. Pour over it i cup lemon juice and sprinkle with a teaspoon salt, i teaspoon pepper and i teaspoon oregano. Peel garlic and cut into thin slices. Using sharp knife cut 15-20 small slits in the flesh of the lamb and insert garlic slices. Leave several hours then turn meat and pour remainder of lemon juice and seasoning over it. Refrigerate covered, overnight. When ready to cook, preheat oven to 325, place meat in roasting pan and roast for approximately 2 hours. Brush thoroughly with melted butter and return to oven for further i hour or until cooked. Served with the sauce. To make the sauce, melt butter in saucepan, stir in flour and salt Add gradually the chicken stock and lemon juice. Continue to cook, stirring continually, until mixture boils then place over hot, not boiling water. Beat egg yolks slightly, carefully add a little hot sauce to them. Slowly add rest of hot sauce, stirring constantly. Cook over hot water, stirring all the time until thickened. Add chopped parsley.