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  Recipe Home » Greek » Arni Lemonato (Roast Lemon Lamb)
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  Arni Lemonato (Roast Lemon Lamb)
  Category: Greek
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 600
Ingredients:
Karen Mintzias
1 Leg of lamb, about 2 kg
3 Garlic cloves
2 Lemons (juice only)
Salt
Freshly ground black pepper
1 tsp Dried rigani or oregano
2 tbsp Butter or margarine
1 cup Hot water
Instructions:
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
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