Roast Lamb With Potatoes (arni Psito Me Patates) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 Leg: of young spring lamb,
3: Garlic cloves,
Salt and pepper,
4 tbsp: Butter, melted
1: Lemon, juiced
20 small: Potatoes, peeled
Salt,
2 tbsp: Tomato paste,
2 cup: -Hot water,
Directions:
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 450 F
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 350 F. 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
425 F and brown potatoes for 20 minutes longer.
Source:
The Art of Greek Cookery by the Women of St. Pauls Greek Orthodox Church
Typed for you by Karen Mintzias
Source from luhu.jp
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 450 F
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 350 F. 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
425 F and brown potatoes for 20 minutes longer.
Source:
The Art of Greek Cookery by the Women of St. Pauls Greek Orthodox Church
Typed for you by Karen Mintzias
Source from luhu.jp