Hosted By
Sheri



Arni Lemonato (Roast Lemon Lamb)

Serving Size - 8
Prepared By - Janine & Terry
Recipe Rating
Printer Friendly Recipe

1 Leg Of Lamb, about 2 Kg
3 Garlic Cloves
2 Lemons (Juice Only)
Salt and pepper to taste
1 Tsp Dried Rigani Or Oregano
1 Cup Hot Water
2 Tbl Butter Or Margarine
2 Lbs potatoes, peeled and quartered (optional)

Set oven to 350F. 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 for about 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: Potatoes may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice, herb, salt and pepper.