| Featured Product: Our Australian Lamb is the product of a clean, natural free-range environment. Lean and full flavored, this traditional boneless leg is ready for the roasting pan. Cook slowly and serve rare to medium rare. Finish the sauce using pan drippings, our demi-glace and truffle butter. Serve either hot or cold in the dining room or the backyard. A full-bodied red wine will compliment the roast. Recipe Courtesy of Chef Jim Botsacos Molyvos Restaurant, New York City Ingredients: 1 Boneless Leg of Lamb Salt and freshly ground black pepper to taste 1 garlic clove - quartered 2 tablespoons olive oil 1 ½ teaspoons dried Greek oregano ½ cup dry white wine 2 ½ cups chicken stock Directions: 1- Remove the netting from the boneless leg of lamb and lay the meat out on a clean work surface. Season the top with salt and pepper, then, starting at the narrow end, roll the lamb up cigar fashion. Using kitchen string, tie the meat in place so that it will hold its shape and cook evenly. 2- Make 4 slits in the lamb and insert a garlic sliver into each slit. Lightly coat the lamb with one tablespoon of the olive oil, then sprinkle it with the oregano and season again with salt and pepper. Wrap in plastic and refrigerate for at least three hours or up to 12 hours. 3- When ready to roast, preheat the oven to 450°F. 4- Remove the lamb from the refrigerator, unwrap and place it in a large roasting pan. Place in the preheated oven and roast for 15 minutes. 5- Remove the lamb from the oven, pour the wine into the pan and add the chicken stock. Reduce the oven temperature to 400°F and return the pan to the oven. Roast, basting frequently with the pan juices, for 30 to 40 minutes. If the pan juices dry up, add more stock or water as needed. 6- Remove the lamb from the oven. Spoon a thin layer of Herbed Tomatoes over the lamb, pressing down slightly to make them adhere. Return the lamb to the oven and roast, basting every 3 minutes, for 10 minutes. Sprinkle on the Herbed Bread Crumbs, lightly pressing to make them adhere. Roast for 5 minutes longer. 7- Remove the lamb from the oven and allow to rest for 15 minutes before cutting the strings and slicing for serving.  Please Note:
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