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Arni lemonato (roast lemon lamb)
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| Artist: |
_ |
| Categories: |
Eastern European, Fruits, Greek, Lamb & Mutton, Lemon, Meats |
| Yield: |
8 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Serves: 6-8 oven temperature: 180 c (350°F) cooking time: 2 ?hours wipe leg with damp cloth. | | 2 | Cut small slits over surface of lamb. | | 3 | Cut garlic cloves into slivers and insert in slits. | | 4 | Rub entire surface with lemon juice and season with salt and pepper. | | 5 | Sprinkle with herb and place in a roasting pan. | | 6 | Cook in a moderate oven for 1 hour. | | 7 | Drain off fat and add hot water to pan. | | 8 | Spread butter on lamb and return to oven. | | 9 | Cook for further 1 ?hours or until lamb is cooked to taste. | | 10 | Turn during cooking to brown evenly. | | 11 | Allow lamb to rest in warm place for 15 to 20 minutes before carving. | | 12 | Skim off excess fat from pan juices, reduce if necessary and serve with the lamb. | | 13 | Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour. | | 14 | Sprinkle with additional lemon juice, herb, salt and pepper |
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