Arni lemonato

Arni lemonato

Roast lemon lamb

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 leg lamb, (about 2 kg)
2-3 garlic cloves
2 lemons, juiced
salt and freshly ground black pepper, to season
1 teaspoon dried rigani or oregano
40g butter

Method

  1. Preheat the oven to 180°C.
  2. Wipe the lamb with a damp cloth, then cut small slits into the lamb. Cut the garlic cloves into slivers and insert them in the slits. Rub the entire surface of the lamb with lemon juice and season with salt and pepper. Sprinkle with the rigani or oregano.
  3. Place the lamb in a roasting tin and roast for 1 hour.
  4. Drain off the fat and add 250 ml hot water to the roasting tin. Spread the butter over the lamb and return it to the oven. Roast for a further 1½ hours, or until the lamb is cooked to taste. Turn during cooking to brown it evenly.
  5. Allow the lamb to rest in a warm place for 15–20 minutes before carving.
  6. Skim off the excess fat from the pan juices. Reduce it by simmering it in a saucepan if necessary and serve with the lamb.

Note

  • 1 kg peeled and quartered potatoes may be cooked with the lamb during the last hour. Sprinkle the potatoes with some extra lemon juice, rigani or oregano, salt and pepper.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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