Friday, March 21, 2008

ROAST LEG OF LAMB - GREEK STYLE

 

5 lb. leg of lamb
3 cloves garlic, slivered
2 tsp. salt
1 tsp. pepper
2 tbsp. oregano
1 lemon
1/4 c. butter, melted
1/4 c. olive oil
1 c. water

Wash meat well; pat dry and set on rack in roasting pan. Mix slivered garlic, salt, pepper and oregano. Make incisions in lamb with sharp knife; insert seasoned garlic slivers which have been dipped in olive oil and melted butter mixture. Rub remaining butter and oil mixture over surface of lamb.

Pour juice of lemon over it. Cover pan and cook at 325 degrees for 3 hours. During roasting period add 1 cup water to liquid in pan; baste often until meat is browned and done to taste. Halfway through cooking period, small peeled potatoes or small onions may be placed in pan around the lamb. Yield 10 generous servings.

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