ARNI LEMONATO (ROAST LEMON LAMB)

      Title: ARNI LEMONATO (ROAST LEMON LAMB)
  Categories: Greek, Meats, Lamb
       Yield: 8 Servings
  
            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
  
   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
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