My art is a smoke-blackened empire Athenaeus, Greek scholar c.200 A.D.
My travels to Greece have inspired this recipe. Tried and true - this open fire spit recipe is always a crowd pleaser and is one of my most requested dishes off the grill. The fire-smoke combo flavors the meat while it slowly caramelizes on the spit. Opa, happy Friday!
Leg of Lamb, Spinach and Mint Sauce Recipe
Makes 10-12 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
5-6 pound boneless leg of lamb, split
2 cups fresh spinach, cleaned
8 fresh mint leaves
1 head garlic, peeled
1/2 cup orange juice
1/8 cup balsamic vinegar
1/8 cup red wine vinegar
Place fresh spinach, garlic, and mint leaves in a food processor or blender.
Blend until leaves are small, add orange juice and vinegars. Blend one minute or just until all ingredients are well mixed. Place lamb in a large bowl, pour marinade over the lamb, cover, and refrigerate for 2 days, turning lamb twice a day.
Pre heat grill to high, or oven to 375 degrees. Remove lamb from marinade, dry the surface of the meat with paper towels and grill or roast 30-40 minutes until the entire surface is nicely brown. Use caution if grilling to cook on an indirect heat to avoid flare ups.
Place marinade in a large braising pan and bring up to a rapid boil. When meat is brown add meat to marinade, cover pan, lower temperature of grill to low or oven to 300 degrees and cook for 2 1/2 hours or until lamb is fork tender.
When meat is cooked remove to a serving platter and allow to rest for thirty minutes prior to carving. While meat is resting bring juices in braising pan to a boil and reduce the juices until it is all homogenized. Drizzle juices over sliced lamb and serve.