OPA!! My Big Fat Greek Wedding

First off, Thank you to EliotEats and Marina at Cowboy Country Vegetarian for becoming followers of my site!

February's featured movie at Food 'n Flix is My Big Fat Greek Wedding. Love this movie!

Deb over at Kahakai Kitchen is the host for the movie this month. See her announcement post HERE.



Toula's family takes a great interest in having her married. They are quite concerned that she has no prospects by the old age of 32. In the opening scene, Toula's father looks at her and says,

"You better get married soon. You starting to look...ooooold!" and shakes his head with despair.

There are many great lines and scenes from this movie. The bridge scene is amusing. She finally tells Ian about her family, you know…the scene when they are on the bridge and he’s trying to get her to talk about herself? She has 32 first cousins and everyone is in everyone else’s business (with total love, of course) and the women are expected to get married, have Greek babies and fed the family.

Then there is the party where Toula's family meets Ian. Aunt Voula finds out Ian doesn't eat meat and brings the party to a halt by loudly exclaiming, “Whatcha mean you don’t eat no meat?” Followed by, “I make you lamb.”

Ok, so guess what I was inspired to make?

GRECIAN LAMB ROAST


Ingredients

1 lemon
2 tbsp. thyme (I used fresh thyme, just crush it up)
2 tbsp. oregano
2 tbsp. rosemary
1 tbsp. mustard
2 lbs. boneless lamb leg roast
3 garlic cloves, cut in slivers

This isn’t difficult. All the work is on the front end and then you pop it in the oven.

Preheat oven to 375 degrees. Grate peel of lemon, removing the white pith, and place in a bowl. Next I used my food processor to slice the remainder of the lemon into thin pieces. Set those slices aside for now.

Add herbs and mustard to the bowl with lemon peel, Smoosh this around to make a paste.

With a pointed knife make small slits in lamb. Fill slits with paste and shove a piece of garlic clove in, this will keep the paste inside the meat.



Oil a large piece of parchment paper; place lamb on oiled paper.

Arrange lemon slices over lamb. Isn’t this pretty? I think it’s very pretty.




Fold paper over lamb and lemon slices. Over-wrap on a piece of ungreased parchment paper. THIS is where I wish I were ambidextrous. The lamb is moving on the oiled parchment and I am trying to hold it securely AND wrap with the other piece of parchment. I can feel the dog’s eyes locked on me and the Vulcan mind game as she projects

Drop it, drop it, DROP it DROP it

Ok, where was I? Right. Tie with kitchen string; place in roasting pan. Roast 1 1/2 hours.




Remove wrapping from lamb. Let it sit a few minutes before carving. I overcooked it. It was tender but we like it more rare than this...a bit of pink. Still good though.



I am participating in this month's Food'n Flix get-together. Check out the movie and food offerings at Deb's place in the beginning of March. If you'd like to participate, head over to Food 'N Flix.

Look how happy they are! They just had a plate of my lamb :-)



Enjoy..........