Sousie's Book


  Greek Recipes

Meat Main Dishes

Roasted Leg of Lamb ( Arni tou Fournou)


An elegant meal that has the convenience of being "one pot". Perfect for entertaining for the working Mom or Dad.


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  

Preheat your oven to 350F.  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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