BBS:      TELESC.NET.BR
Assunto:  5/7 Roast Leg of Lamb 4
De:       Ben Collver
Data:     Thu, 7 May 2026 09:37:20 -0400
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---------- Recipe via Meal-Master (tm) v8.02

      Title: Arni Lemonato (Roast Lemon Lamb)
 Categories: Greek, Meats, Lamb
      Yield: 8 Servings

      2 kg Leg of lamb
      3 cl Garlic
      2    Lemons; juice of
           Salt
           Black pepper; freshly ground
      1 ts Dried rigani or oregano
      2 tb Butter
      1 c  Water; hot

  Oven temperature: 180?C (350?F)

  Cooking time: 2-1/2 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 & 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 1-1/2 hours more 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 & quartered, may be cooked with the
  lamb during the last hour. Sprinkle with additional lemon juice,
  herb, salt, and pepper.

  Recipe FROM: The Complete Middle East Cookbook by Tess Mallos

  Typed by: Karen Mintzias

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