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Recipe Name: Arni Lemonato (roast Lemon Lamb) Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 8

Karen Mintzias
1 Leg of lamb, about 2 kg
3 Garlic cloves
2 Lemons, juice only
Freshly ground black pepper
1 Teaspoon(s) Dried rigani or oregano
2 Tablespoon(s) Butter or margarine
1 Cup(s) Hot water
86302 9 1
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 Typed for you by Karen Mintzias From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 257
Calories From Fat: 163
Total Fat: 18.2g
Cholesterol: 76.4mg
Sodium: 124.5mg
Potassium: 310.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 21.2g

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