Arni Lemonato – Lemony Lamb

Filed in Gather Food Essential by on October 9, 2010 0 Comments

Arni Lemonato – Lemony Lamb
Categories: Greek, Lamb, Meat, Euro, Ethnic
Yield: 6 Servings

Trim skin & ail excess fat from a boned leg of lamb.
Squeeze enough lemons to provide 1/3 cup of juice.
Open out the meat then rub both inside & outside surfaces with some of your lemon juice.
Sprinkle them with salt & pepper.
Sprinkle 1 ts of dried oregano on inside surface of your lamb.,
Roll meat up then tie securely.
Heat 1 tb olive oil in a large pot large.
Brown lamb on all sides.
Turn heat down to low then add remaining lemon juice, 2 cloves of crushed garlic, & 1 ts dried oregano.Cover pot then simmer very gently while turning every 10 mins. for 2 1/2 hrs. until very tender.
Add small new potatoes to your pot 1 hr. before serving.
Serve by removing string and then slicing lamb onto center of your heated serving platter.
Surround with potatoes then pour lemony juices over your lamb.   

ORIGIN: Suzanna Manzanas, Tarpon Springs-FL, circa 1995

About the Author ()

Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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