Recipe - Roast Lamb In The Oven

1 Leg of lamb; approximately 2
kgr or a mediumsized
shoulder of lamb
2 Cloves garlic; peeled and
quartered lengthways
1 kg Potatoes; peeled and
quartered lengthways
1 Lemon ; juice of
4 tablespoon Olive oil
300 ml Water
Salt and pepper
3 teaspoon Oregano
1 teaspoon Thyme

http://www.hol.gr/clubs/cookery/greece/enkrre03.htm

Serves 6 persons!

Rinse the meat. Make four deep slits with a sharp knife at various fleshy
points and insert the garlic. Lay the meat in a square baking dish and
surround it with the quartered potatoes. Pour the lemon juice and the olive
oil over the meat and potatoes, then pour the water into a corner of the
dish. Season the meat and the potatoes with the herbs. Cook in a preheated
oven at 220 grades C for the first 20 minutes, then turn down to 190 grades
C and cook for one hour. Take out halfway to stir the potatoes and baste
the meat and add a little water if needed. After this, take out and turn
the meat over on its uncooked side and season with salt pepper and more
herbs. Turn the oven up to 220 grades C again and cook for further
20 minutes. The meat should get overcooked by western standarts
until it is virually falling of the bones. Don't worry, because of the way
it is prepared it never dries out. A shoulder of lamb can be treated in
exactly the same way but cooked less, 1,5 hours would be enough for a
mediumsized one. Serve with a green salad.

Posted to recipeludigest by LSHW shusky@erols.com on Mar 24, 1998