Yield: 8 servings
|1||Leg of lamb, about 2 kg|
|2||Lemons (juice only)|
|Freshly ground black pepper|
|1 teaspoon||Dried rigani or oregano|
|2 tablespoons||Butter or margarine|
|1 cup||Hot water|
Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2½ 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 ½ 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