Arni Lemonato (Roast Lemon Lamb)

Title:
Arni Lemonato (Roast Lemon Lamb)

Yield:
8 Servings

Categories:
Greek,
Meats,
Lamb




Ingredients:





          Karen Mintzias


     1    Leg of lamb, about 2 kg


     3    Garlic cloves


     2    Lemons (juice only)


          Salt


          Freshly ground black pepper


     1 ts Dried rigani or oregano


     2 tb Butter or margarine


     1 c  Hot water






 Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours


 


 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.


 


 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.


 


 From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069


 1


 


 Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini