The Touristic Info Halkidiki informs - Greek recipes
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Lamb from the oven
For 5 people
| 1 | Lamb, (Leg, 1,5-2 kg) | |
| 1,5 | Lemons, the juice | |
| Salt | ||
| Pepper, black, freshly grated | ||
| 1 Zweig/e | Rosmarin, small, fresh | |
| 4 coves | Garlic | |
| 1 kg | Potatoes, fixed boiling | |
| 75 ml | Oil (Olive), else 75 g butter | |
| 2 parts | Thymian, fresh or 1 tea spoon dried | |
| 2 parts | Mint, fresh or 1 scarce tea spoon |
Preparation
Cut the fat from the lamb to a thin layer. Rinse meat and pat dry. Put the leg of lamb in the roasting pan rub it all around with a little lemon juice and sprinkle lightly with salt and pepper. Rinse the rosemary sprig and slide under the beam.
Preheat the oven to 180 ° C (Gas Mark 2). Peel the garlic cloves and cut into long, thin sticks. Prick with a sharp kitchen knife several times around the meat and insert the garlic sticks.
Peel the potatoes, wash them, cut them in half lengthwise and place them around the leg of lamb. Sprinkle with salt and pepper and drizzle with the remaining lemon juice. Pour olive oil over the potatoes and mace. Add 1 cup of hot water into the roasting pan.
Put the club with the potatoes in the oven (middle) for about 1 hour to cook. In between, baste frequently with the liquid from the roasting pan, if necessary add a little more hot water.
After about an hour, turn the meat and potatoes, finish cooking in 1 additional hour. For seasoning herbal rinse, shake dry and chop the leaves and sprinkle about 10 minutes before the end of cooking on meat and potatoes.
Serve with steamed green beans or spinach in butter. This one fits the red Nemea Peloponnese. This recipe comes also from there.
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