Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Arni Lemonato (Roast Lemon Lamb)

none

freshly ground black pepper
1 leg of lamb; about 2 kg (5 lbs.)
1 teaspoon dried rigani or oregano
3 garlic cloves
2 tablespoons butter or margarine
2 lemons; (juice only)
1 cup hot water
salt

Preheat oven to 350F 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 - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 2:30


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster