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Name: Arni Lemonato (Lemon Lamb)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Greek
Ingredients: Text Only

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INGREDIENTS

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Servings

INSTRUCTIONS

Simple ethnic recipes, unchanged for generations, often have an authority that the latest food fashions cannot begin to match. The following Greek lemon lamb dish is a case in point. Faithful to its frugal origins. this recipe works equally well with cheap cuts like lamb shanks. breast of lamb or best end of neck. If you do use these fattier meals, make the dish a day ahead, refrigerate it and remove the fat that coagulates on top. if anything, the dish gains added depth of flavour when made ahead and reheated. Trim skin and ail excess fat from a boned shoulder or leg of lamb. Squeeze enough lemons to provide 1/3 cup of juice. Open out the meat and rub both inside and outside surfaces with some of the lemon juice and sprinkle them with salt and pepper. On the inside surface of the meat, sprinkle a teaspoon of dried oregano or 1/2 a tablespoon of chopped fresh oregano. Roll the meat up and tie securely. Heat a tablespoon of olive oil in a pot large enough to take the roll comfortably and brown the meat on all sides. Turn the heat down to low and add to the pot the rest of the lemon juice, 2 cloves of garlic, crushed, and another teaspoon of dried oregano or 1/2 tablespoon of fresh. Cover the pot and simmer very gently, turning occasionally, for about 2 1/2 hours, till very tender. If you like, add small new potatoes to the pot about an hour before serving. To serve, remove the string and slice the meat into the centre of a heated serving platter. Surround with potatoes and pour lemony juices over the meat. Makes 6 servings. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92. Courtesy Mark Herron. Posted by Stephen Ceideberg; October 30 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Arni Lemonato (Lemon Lamb)

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Simple ethnic recipes, unchanged for generations, often have an  authority that the latest food fashions cannot begin to match.  The  following Greek lemon lamb dish is a case in point.  Faithful to its  frugal origins. this recipe works equally well with cheap cuts like  lamb shanks. breast of lamb or best end of neck.  If you do use these  fattier meals, make the dish a day ahead, refrigerate it and remove  the fat that coagulates on top. if anything, the dish gains added  depth of flavour when made ahead and reheated.    Trim skin and ail excess fat from a boned shoulder or leg of lamb.  Squeeze enough lemons to provide 1/3 cup of juice.  Open out the meat  and rub both inside and outside surfaces with some of the lemon juice  and sprinkle them with salt and pepper.  On the inside surface of the  meat, sprinkle a teaspoon of dried oregano or 1/2 a tablespoon of  chopped fresh oregano. Roll the meat up and tie securely.    Heat a tablespoon of olive oil in a pot large enough to take the roll  comfortably and brown the meat on all sides.  Turn the heat down to  low and add to the pot the rest of the lemon juice, 2 cloves of  garlic, crushed, and another teaspoon of dried oregano or 1/2  tablespoon of fresh.    Cover the pot and simmer very gently, turning occasionally, for about  2 1/2 hours, till very tender.  If you like, add small new potatoes  to the pot about an hour before serving.    To serve, remove the string and slice the meat into the centre of a  heated serving platter.  Surround with potatoes and pour lemony  juices over the meat.    Makes 6 servings.    From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,  10/6/92.  Courtesy Mark Herron.    Posted by Stephen Ceideberg; October 30 1992.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.