Arni Lemonato (Roast Lemon Lamb)

Servings: 8
Ingredients:

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

—–