Recipe - Iranian Stew

6 pound Leg of lamb; trimmed of all
; visible fat
4 Garlic cloves or to taste;
cut or sliced up , up to 8
2 tablespoon Extravirgin olive oil
2 tablespoon Dried oregano
Salt and pepper to taste
2 Lemons; Juice of
2 Onions; chopped coarse
3 Carrots; chopped coarse
2 One half pound Small red potatoes; scrubbed
2 Zucchini; chopped coarse
Paprika to taste

Preheat the oven to 500 degrees

Using the tip of a knife, cut small slits all over the lamb. Wedge the
garlic slices into the slits (using as much of the garlic as you like). Rub
the lamb all over with the olive oil, the oregano, and salt and pepper to
taste. Put the lamb in a large roasting pan, and squeeze the lemons over
it. Arrange all the vegetables around the lamb and season them to taste
with the paprika. Add One fourth inch of water to the pan, and roast the lamb and
vegetables in the preheated oven for 30 minutes. Turn the oven down to 300
degrees, and roast the lamb for 2 One half to 3 more hours (or until a meat
thermometer registers 160 degrees), basting it with the juices from time to
time and adding additional water if necessary. (The lamb must be well
cooked to develop the right flavor.) Let the lamb rest for 20 minutes
before carving. Serve each portion with some of the vegetables.

Nutritional Analysis per serving: 300 calories: 28% calories from fat; 9
grams of fat; 78 milligrams of sodium.

From Joan Lunden's Healthy Cooking by Joan Lunden and Laura Morton;
published by Little, Brown, 1995.

Converted by MC_Buster.

NOTES : This is an old Greek recipe, passed down from generation to
generation but not in my family. It's a favorite of Irene Katris, who
was my bookkeeper for a number of years. While it's not the skinniest
recipe in this book, it's worthy of an occasional splurge, and well worth
the time and tender loving care that it takes to produce. Serve the usual
mint jelly with this slow0cooked, falloffthebone leg of lamb. A 6pound
leg of lamb is enough for sixteen