Spice-Rubbed Leg of Lamb
Zest from 2 lemons-julienned
1 t Tumeric
1/2 c Fresh lemon juice
1/4 t Cayenne pepper7 1/2 lb Boneless leg of lamb, rolled---and tied2 b Red snapper fillets*Lemon juice
1/4 c Tomato sauce
1 c parsley
1/2 c Dry white wine
2 Cloves garlic, finely chopped
1 t Salt
1/4 ts Ground pepper
1/2 c Dry bread crumbs
Heat oven to 350'. Pour 1/4 cup oil evenly into baking
dish, 14x9x2 inches. Sprinkle 1/2 cup bread crumbs
evenly over oil. Place fillets in single layer in
baking dish; sprinkle with 1 teaspoon salt.
juice on top.
garlic, 1 teaspoon salt and the pepper; spoon over
fillets. Sprinkle with 1/2 cup bread crumbs. Bake
uncovered until golden brown, about 40 minutes. Remove
fillets to warm platter.
*NOTE: 2 pounds fresh or frozen (thawed) cod, haddock,
halibut or yellow pike fillets can be substituted for
the red snapper fillets.
1/2 c Olive oilPour lemonMix 1/2 cup oil, the tomato sauce, parsley, wine,
1/4 c Honey
2 t Coriander seeds - cracked
1 t Ground cardamom
1 Whole unpeeled head garlic, halved horizontally
1 t Ground cumin
1 t Cinnamon
Kosher salt & fresh pepper
1 t Sweet paprika
2 T Olive oil
(Note: leftovers are great in pita bread with yogurt-cucumber sauce!)
Preheat oven to 375 F. In small saucepan of boiling water, blanch the
lemon zest until softened and pale, about 10 minutes. Drain and transfer
to a small bowl. Stir in the lemon juice and honey.
In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika,
turmeric and cayenne. Toast the spices over high heat, stirring
frequently, until fragrant, about 1 minute.
Heat a pan. Rub the lamb all over with the cut
sides of the garlic. Coat well with the toasted spices. Season with salt
and pepper and brush with the oil. Grill the lamb over moderate heat
until well-browned all over, about 5 minutes per side.
Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4
hours. Brush the lamb liberally with the honey-lemon sauce and roast for
about 15 minutes longer, or until an instant-read thermometer reads 140 F
for medium-rare meat.
Transfer the lamb to a cutting board, cover loosely with foil and let rest
for 15 minutes before carving. Pour the pan juices into a sauceboat and
serve alongside the lamb.
SPETSIOTEKO PSARI (BAKED FISH GREEK STYLE)
1/4 c Olive oil
1/2 c Dry bread crumbs
1 t Salt
1/4 c
