Recipe - Gigot D Agneau Au Romarin

Lamb leg
Crushed garlic and a few
cloves
Rosemary leaves
Lemon juice
Olive oil
Black ground pepper

Cut all apparent fat of the meat and reserve. Make a few holes and insert
the garlic cloves. Line the baking dish (smaller than your piece of meat)
with rosemary Rub the meat with crushed garlic, pepper, lemon juice ,olive
oil, and rosemary. Put the meat in the dish, cover with the fat to prevent
burning, and cook in low temperature oven, turning the leg from time to
time.

By the end of cooking disgard the piece of fat.

I serve it with rice made with shreded dill and fresh fava beans.(Persian
Bagali Pollow).

The leftovers can be served cold or slightly reheated.
Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Apr 18, 1998