Recipe - Arni Lemonato (Roast Lemon Lamb)

Karen Mintzias
1 Leg of lamb, about 2 kg
3 Garlic cloves
2 Lemons (juice only)
Salt
Freshly ground black pepper
1 teaspoon Dried rigani or oregano
2 tablespoon Butter or margarine
1 cup Hot water

Serves: 68 Oven temperature: 180 C (350 F) Cooking time: 2 One half 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 One half 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