Recipes collected from the BBQ Newsgroup

Arni Lemonato (Roast Lemon Lamb)
Arni Lemonato (Roast Lemon Lamb)
freshly ground black pepper
1 leg of lamb, about 2 kg (5 lbs.)
1 tsp dried rigani or oregano
3 garlic cloves
2 Tbs butter or margarine
2 lemons, (juice only)
1 cup hot water
salt
1 Preheat oven to 350F
2 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.
3 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.
4 From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1
5 Typed for you by Karen Mintzias
Servings: 8
Recipe Type
Bbq List, Lamb
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
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