Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Leg of young spring lamb
3 Garlic cloves
Salt and pepper
4 tb Butter; melted
1 Lemon; juiced
20 sm Potatoes; peeled
Salt
2 tb Tomato paste
2 c -Hot water

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

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