| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Leg of lamb; approximately 2 kgr or a medium-sized shoulder of lamb | |
| 2 | Cloves garlic; peeled and quartered lengthways | |
| 1 | kg | Potatoes; peeled and quartered lengthways |
| 1 | Lemon ; juice of | |
| 4 | tb | Olive oil |
| 300 | ml | Water |
| Salt and pepper | ||
| 3 | ts | Oregano |
| 1 | ts | Thyme |
INSTRUCTIONS
http://www.hol.gr/clubs/cookery/greece/enkrre03.htm Serves 6 persons! Rinse the meat. Make four deep slits with a sharp knife at various fleshy points and insert the garlic. Lay the meat in a square baking dish and surround it with the quartered potatoes. Pour the lemon juice and the olive oil over the meat and potatoes, then pour the water into a corner of the dish. Season the meat and the potatoes with the herbs. Cook in a pre-heated oven at 220 grades C for the first 20 minutes, then turn down to 190 grades C and cook for one hour. Take out halfway to stir the potatoes and baste the meat and add a little water if needed. After this, take out and turn the meat over on its uncooked side and season with salt pepper and more herbs. Turn the oven up to 220 grades C again and cook for further 20 minutes. The meat should get overcooked by western standarts until it is virually falling of the bones. Don't worry, because of the way it is prepared it never dries out. A shoulder of lamb can be treated in exactly the same way but cooked less, 1,5 hours would be enough for a medium-sized one. Serve with a green salad. Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 24, 1998
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