Arni Lemonato (Roast Lemon Lamb)
Yield
8 servingsPrep
30 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
about 2 kg |
*
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
lemons
(juice only) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
about 2 kg |
*
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
lemons
(juice only) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
butter
or margarine |
|
| 237 | ml |
water
hot |
|
Directions
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 1½ 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.
