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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Lamb: | 2. Remove all but 1/4 inch of fat from surface of lamb. | 3. Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag). | 4. Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally. | 5. Remove from the refrigerator and let lamb come to room temperature before broiling. | 6. Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat. | 7. Remove lamb from marinade, drain and place on hot broiler rack, fat side down. | 8. Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb. | 9. Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer. | 10. The lamb should be charred in places; however, watch carefully so it does not catch on fire. | 11. To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter. | 12. Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder. | 13. For the Avgolemono Sauce: | 14. In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice. | 15. Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth. | 16. Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil). | 17. Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve. | 18. To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	8		boned butterflied	8346.24	0.0	649.9181	619.4362
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
salt	1	tablespoon		-	-	-	-
peppercorn	10		crushed	251.92	1.5633	0.536	27.4253
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
egg yolk	5			273.7	3.0515	13.481	22.559
salt	1	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
mint	1	teaspoon	crushed dried	-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.