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