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the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Greece

Roast Lamb

1 5-lb. leg of lamb
1 Tbs. olive oil
Juice of one lemon
Salt and Pepper
1 tsp. parsley, chopped
1 tsp. thyme, chopped
1 tsp. sage, chopped
1 tsp. sesame seed
1/2 tsp. mustard seed
1 tsp. rosemary
1 clove garlic
2 tsp. mint, chopped

Wipe the lamb, with a damp cloth. Rub the leg of lamb with the olive oil, lemon juice salt and the pepper. Combine the parsley, thyme, sage, sesame seed, mustard seed, rosemary, garlic and mint and pat this mixture on the leg of lamb.

Make a slit near the knuckle and place the garlic into the slit. Bake the lamb at 350 degrees F for 2-3 hours. The roasting time will depend on the size of lamb that you are roasting.

 

Copyright © Judy McCann, 1998-2006

 

Greece

Greek Cookbooks

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Greek Recipes

Greek Easter Menu

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This page modified January 2007


 

 
 

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