Name: Arni Lemonato (Roast Lemon Lamb)
Ingredients: Karen Mintzias; 1 Leg of lamb, about 2 kg; 3 Garlic cloves; 2 Lemons (juice only); Salt; Freshly ground black pepper; 1 ts Dried rigani or oregano; 2 tb Butter or margarine; 1 c Hot water

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Greek, Meats, Lamb	8	Servings

INGREDIENTS

		Karen Mintzias
1		Leg of lamb, about 2 kg
3		Garlic cloves
2		Lemons (juice only)
		Salt
		Freshly ground black pepper
1	ts	Dried rigani or oregano
2	tb	Butter or margarine
1	c	Hot water

INSTRUCTIONS

Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours
Wipe leg with damp cloth.  Cut small slits over surface of lamb. Cut garlic
cloves into slivers and insert in slits. Rub entire surface with lemon
juice and season with salt and pepper. Sprinkle with herb and place in a
roasting pan.  Cook in a moderate oven for 1 hour. Drain off fat and add
hot water to pan. Spread butter on lamb and return to oven. Cook for
further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking
to brown evenly.  Allow lamb to rest in warm place for 15 to 20 minutes
before carving. Skim off excess fat from pan juices, reduce if necessary
and serve with the lamb.
Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the
lamb during the last hour. Sprinkle with additional lemon juice, herb, salt
and pepper.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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