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Name: Roast Lamb with Potatoes (Arni Psito Me Patates)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Greek
Ingredients: 4 tb Butter melted; 1 Leg of young spring lamb; 20 sm Potatoes; peeled; 2 c -Hot water; 2 tb Tomato paste; 3 Garlic; 1 Lemon; juiced; Salt and pepper; Salt

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 Sent to me by Bill

NOTES

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Roast Lamb with Potatoes (Arni Psito Me Patates)

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

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  Sent to me by Bill <wight@odc.net>

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 8 Servings

Calories: 67
Calories from Fat: 52 (78%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.2g
Cholesterol 15.3mg		5 %
Sodium 157.6mg		5 %
Potassium 153mg		4 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.6g
Protein 0.7g		1 %
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.

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Calories per serving: 67

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