Ingredients Jump to Instructions ↓

  1. 1 leg of young spring lamb

  2. 3 garlic cloves salt and pepper

  3. 4 tablespoons butter -- melted

  4. 1 lemon -- juiced

  5. 20 small potatoes -- peeled salt

  6. 2 tablespoons tomato paste

  7. 2 cups - hot water

Instructions Jump to Ingredients ↑

  1. Preparation : Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450F for 1/2 hour. While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425F and brown potatoes for 20 minutes longer. Source: The Art of Greek Cookery by the Women of St. Paul's Greek Orthodox Churc


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