Greece, Lamb/mutton, Main dish, Submitted, Archived
8
Servings
INGREDIENTS
1
Lamb, leg of; young, spring
3
Garlic cloves
Salt; to taste
Pepper, black; to taste
4
tb
Butter; melted
1
Lemon; juiced
20
sm
Potatoes; peeled
Salt
2
tb
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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