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Lamb & Rice Recipe

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This recipe for Lamb & Rice, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amelia Yurch
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 leg of lamb ( lb per person)
head of garlic
3-4 lemons
Garlic Pepper
Pepper
Dried Oregano
Medium Box of Rice (not instant) or 1 Small Box

Directions:
Directions:
LAMB
Preheat oven to 350. Cut lemons cut in half and squeeze the juice and rub lemon on lamb (take seeds out first). Clean whole cloves of garlic. Cut holes in lamb and put garlic in the holes (shove them down). Add some water to the pan (enough to baste with). Season with garlic, pepper and oregano (NO SALT- it will toughen the meat). Place foil over lamb and bake at 350. Usually 20 minutes per pound, but sometimes longer, it will be browned. Take lamb out of pan and put on platter.

RICE
Pour all juices into a measuring cup. Add more water so that it is the amount called for to make the rice. Cook rice with the lamb juice water according to the instructions on the rice box.

 

 

 

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