INGREDIENTS

INSTRUCTIONS

Simple ethnic recipes, unchanged for generations, often have an
authority that the latest food fashions cannot begin to match.  The
following Greek lemon lamb dish is a case in point.  Faithful to its
frugal origins. this recipe works equally well with cheap cuts like
lamb shanks. breast of lamb or best end of neck.  If you do use these
fattier meals, make the dish a day ahead, refrigerate it and remove
the fat that coagulates on top. if anything, the dish gains added
depth of flavour when made ahead and reheated.  Trim skin and ail
excess fat from a boned shoulder or leg of lamb.  Squeeze enough lemons
to provide 1/3 cup of juice.  Open out the meat  and rub both inside
and outside surfaces with some of the lemon juice  and sprinkle them
with salt and pepper.  On the inside surface of the  meat, sprinkle a
teaspoon of dried oregano or 1/2 a tablespoon of  chopped fresh
oregano. Roll the meat up and tie securely.  Heat a tablespoon of olive
oil in a pot large enough to take the roll  comfortably and brown the
meat on all sides.  Turn the heat down to  low and add to the pot the
rest of the lemon juice, 2 cloves of  garlic, crushed, and another
teaspoon of dried oregano or 1/2  tablespoon of fresh.  Cover the pot
and simmer very gently, turning occasionally, for about  to the pot
about an hour before serving.  To serve, remove the string and slice
the meat into the centre of a  heated serving platter.  Surround with
potatoes and pour lemony  juices over the meat.  Makes 6 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
Posted by Stephen Ceideberg; October 30 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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