Roast lemon lamb

Roast lemon lamb

Arni lemonato

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 x 1.5 kg leg lamb
2-3 garlic cloves, thinly sliced
1 lemon, juiced
freshly ground black pepper
1 teaspoon dried oregano
250ml hot water
40g butter
250ml stock or water
salt

Method

  1. Cut small slits in lamb and insert slices of garlic. Rub skin with lemon juice and season with salt and pepper. Sprinkle with oregano and place in a baking dish. Roast in a preheated moderate oven for 30 minutes.
  2. Drain off fat and add hot water to dish. Roast for a further 45 minutes or until lamb is done to your liking. Turn once to brown evenly. Transfer lamb to a heated platter and allow to rest in a warm place for 15 minutes before carving.
  3. Meanwhile, skim fat from pan juices and add 250 ml stock or water, stirring. Boil on top of stove to reduce, if necessary, and serve this sauce separately.

Note

  • A nice accompaniment is potatoes, peeled and quartered and cooked with the lamb during the last hour. Sprinkle with extra lemon juice and fresh oregano leaves.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again