ARNAKI STO FOURNO (Roast Lamb)
1.2Kg(4lb) leg of lamb.
3 gloves of garlic, crushed.
Salt and Pepper.
Juice of 1 lemon.
2 Tablespoons olive oil
30g (1oz) olive oil
2Kg(4lb) baby new potatoes peeled and left whole.
Place lamb in a baking dish. Mix garlic with pepper to taste. With a sharp knife, make
3 or 4 small slits in the lamb and stuff with garlic mixture. Rub lamb with half the lemon juice, salt and little olive oil.
Add oil, butter and remaining lemon juice to the baking dish. Bake in a moderate oven for 2 hours. Add a little hot water as
required during cooking to stop sticking and burning, and baste joint frequently. Add potatoes and cook a further 1 hour, or until
meat is tender.
Place lamb in a baking dish. Mix garlic with pepper to taste. With a sharp knife, make 3 or 4 small slits in the lamb and stuff with garlic mixture. Rub lamb with half the lemon juice, salt and little olive oil. Add oil, butter and remaining lemon juice to the baking dish. Bake in a moderate oven for 2 hours. Add a little hot water as required during cooking to stop sticking and burning, and baste joint frequently. Add potatoes and cook a further 1 hour, or until meat is tender.