Arni Lemonato (Roast Lemon Lamb)
Submitted by goofydad
Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis classic Greek roast transforms a leg of lamb into something special with just garlic, lemon, and oregano.
Slits cut into the meat hold slivers of garlic that perfume the roast from within, while lemon juice and oregano create a tangy crust.
Potatoes added during the last hour soak up lemony pan juices and turn golden at the edges.
Let the lamb rest before carving so juices redistribute throughout.
Pro Tips
- Insert garlic slivers deep into slits cut all over the lamb
- Rub lemon juice over the entire surface before seasoning
- Add hot water after the first hour to create flavorful pan juices
- Turn lamb during roasting for even browning
- Rest meat 15-20 minutes before carving for juicier slices
Ingredients
Directions
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 1½ 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.
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