You may also like
Categories:
olives calabrian chile clove garlic capers fresh oregano olive oil black pepper lamb rosemary oregano lemon salt pitas goat cheese arugula
Viewed: 30 - Published at: 7 years agoIngredients
- 1 cup Kalamata olives, pitted
- 1 Calabrian chile, chopped
- 1 clove garlic, plus 3 cloves garlic, sliced thinly
- 1 tablespoon capers, chopped
- 1 tablespoon finely chopped fresh oregano
- 1/2 cup olive oil, plus 1/4 cup
- 1 teaspoon black pepper, plus 1 teaspoon
- 1 (5 to 6-pound) leg of lamb
- 8 small sprigs rosemary
- 1 tablespoon dry crushed oregano
- 1 lemon, juiced
- 2 teaspoons salt
- 4 pitas, halved
- 1/2 cup goat cheese, softened
- 8 ounces arugula
Method
- In a food processor, grind the olives, chile, single garlic clove, capers, 1 teaspoon black pepper, fresh oregano, and 1/2 cup olive oil together.
- Cover and set aside.
- Preheat oven to 500 degrees F.
- Make sure the lamb leg is cleaned well and any hard fat is trimmed off.
- Make 8 slits in the leg and stuff them with the rosemary sprigs and remaining sliced garlic.
- Rub the leg with the remaining olive oil, dry oregano, lemon, salt, and pepper.
- Roast for about 30 minutes.
- Lower heat to 375 degrees.
- Add water to the pan if needed.
- Cook until the internal temperature of the lamb is 120 to 135 degrees F, about 3 1/2 hours.
- Remove from the pan and let rest for 10 minutes.
- Skim the fat from the pan juices and pour into a bowl.
- Use for another time, this juice can be frozen.
- Slice the lamb as thinly as possible.
- Toast the pita bread and spread the goat cheese on the inside of the pita.
- Pile in about 4 to 5 slices of the lamb and top with the olive spread and arugula.
- Serve room temperature.
