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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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