Arni Lemonato (Roast Lemon Lamb)
Recipe
- Title:
- Arni Lemonato (Roast Lemon Lamb)
- Categories:
- Greek, Meats, Lamb
- Yield:
- 8 servings
Directions
- Karen Mintzias Freshly ground black pepper 1 Leg of lamb, about 2 kg 1 ts Dried rigani or oregano 3 Garlic cloves 2 tb Butter or margarine 2 Lemons (juice only) 1 c Hot water Salt
Directions
- Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours
Directions
- Wipe leg with damp cloth.
- Cut small slits over surface of lamb.
- Cut garlic cloves into slivers and insert in slits.
- Rub entire surface with lemon juice and season with salt and pepper.
- Sprinkle with herb and place in a roasting pan.
- Cook in a moderate oven for 1 hour.
- Drain off fat and add hot water to pan.
- Spread butter on lamb and return to oven.
- Cook for further 1 1/2 hours or until lamb is cooked to taste.
- Turn during cooking to brown evenly.
- Allow lamb to rest in warm place for 15 to 20 minutes before carving.
- Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.
Directions
- Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour.
- Sprinkle with additional lemon juice, herb, salt and pepper.
Directions
- From: "The Complete Middle East Cookbook" by Tess Mallos.
- ISBN: 1 86302 069 1
Directions
- Typed for you by Karen Mintzias
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