Greek dining is some of the finest in the world. It's simple, extremely satisfying when coupled with good conversation and eating with family and/or friends is a major part of Greek life.
Greek cooking uses the freshest fruits, vegetables, fresh seafood, oils, olives and expecially the cheeses. The favorite being the feta cheese, an excellent compliment to this entree.
The following is a recipe for lamb roasted in the Greek style, either the loin or boneless leg. Either way they are great. Notice that I said "roast" not barbecue. Click into the Glossary for more info on the difference.
The loin is much superior in tenderness but also will cost about 4 times as much per lb as the leg. The main thing with either is DON'T OVER COOK!
If you go with the boneless leg, which I recommend, you can have the butcher roll and tie it or cook it butterfly style, which will cook more quickly, but is easier to overcook.
Either way, pick up some FRESH rosemary when you get the meat. Trim off all fat and silver skin. Mix a seasoning of:
6 cloves pressed garlic
4 oz French's or similar prepared mustard
2 T. minced rosemary leaves
1/2 t. ground oregano
1 t. salt
1 t. freshly ground black pepper
Rub well into the lamb. Allow to sit at room temperature for 1 hour.
Fire up the grill for roasting temperature, 275-350 degrees. Forget the noisy rotisserie. Place the meat on a rack over a shallow pan with about 1/2 water and place it the grill close the lid and after 10 minutes, check the internal temperature of the grill. Adjust as needed. Go play for an hour then check the internal temp. It should be between 90-100 degrees. If so, you have 20-30 minutes to reach 135 degrees. Take it off at 135 to a warm plate and let it rest 10-15 minutes in a warm place before slicing.
Meanwhile, de glaze the pan juices and adjust to taste and serve at the table.
If you have a copy of my The Great American Barbecue & Grilling Manual you can open it to page 12 and read how Achilles, Patroclus and Automedon entertained Ajax and Ulysses on the beach at Troy. Otherwise you'll have to read it in Book IX, Lines 205-224, The Iliad, Homer.
Have an ouzo on me, Smoky