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Greek Recipes
Meat Main Dishes
Roasted Leg of
Lamb ( Arni tou Fournou)
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An elegant meal
that has the convenience of being "one pot". Perfect for
entertaining for the working Mom or Dad.
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Ingredients |
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| 1 2-3 kilo Leg of
Lamb |
salt and pepper to
taste |
| 2-4 slivered
garlic cloves |
6 medium potatoes,
peeled and quartered |
| 2 tsp. dried
Rosemary |
1/2 cup crushed
tomatoes |
| 1/2 cup olive oil |
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Preheat your oven to 350°F. To
prepare the lamb leg, remove any visible fat with a sharp
knife. Cut 2 to 4 deep gashes on opposite sides of the leg
all the way to the bone. Tuck in the garlic cloves and a
little of the rosemary. Place the lamb leg in a roasting pan
and drizzle with some of the oil and rub it all over with your
hands. Salt and pepper it and sprinkle with the rest of the
rosemary. Toss the potatoes with salt and pepper and the
tomatoes and arrange them around the leg in the pan. Drizzle
some more oil over the potatoes so they will become crisp when
baking. Add a cup of water to the pan and roast the leg for
about 1 hour, checking that there is always some water in the
bottom of the pan. If the leg seems to be browning too much,
cover it with aluminum foil.
Susie's Note: The lamb leg can be prepared
the night before "marinating" with the spices. Keep the
potatoes separate, soaked in water and add them just before it
goes into the oven.
Convenient ! |
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