| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Archived, Greece, Lamb/mutton, Main dish, Submitted | 8 | Servings |
INGREDIENTS
| 1 | Lamb, leg of young spring | |
| 3 | Garlic cloves | |
| Salt, to taste | ||
| Pepper, black to taste | ||
| 4 | T | Butter, melted |
| 1 | Lemon, juiced | |
| 20 | Potatoes, peeled | |
| Salt | ||
| 2 | T | Tomato paste |
| 2 | c | Water, hot |
INSTRUCTIONS
Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 F for 1/2 hour. While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 F and brown potatoes for 20 minutes longer. Source: The Art of Greek Cookery by the Women of St. Pauls Greek Orthodox Church Typed for you by Karen Mintzias, reposted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 15.3mg
Sodium: 133.4mg
Potassium: 1846.5mg
Carbohydrates: 76g
Fiber: 9.6g
Sugar: 4g
Protein: 8.9g