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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Arni me Patates sto Fourno (Roast Lamb with Potatoes) Recipe

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This recipe for Arni me Patates sto Fourno (Roast Lamb with Potatoes) is from Scott Krause's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 pounds boned leg of lamb
4 pounds of roasting potatoes
juice of 1 lemon
1/3 cup of olive oil
1-2 tablespoons of fresh oregano (1-2 teaspoons of dried Greek oregano)
4-6 cloves of garlic, sliced in half or thirds
sea salt
freshly ground black pepper
1/2 cup of water

Directions:
Directions:
Preheat the oven to 350F (175C).

Rinse the meat with cold water and pat dry. Mix a little salt and pepper in a small bowl. Make small cuts into the meat at various points. Coat the garlic in salt and pepper and insert into the cuts. Using your hands, coat the meat first with lemon juice, then olive oil. Season with salt and pepper and place in a roasting pan.

Peel and clean the potatoes and cut into rounds or slices, lengthwise. Salt and place around the lamb. Pour the remaining olive oil and lemon juice over the potatoes, and sprinkle with oregano. Pour 1/2 cup of water into the bottom of the pan (down the side so it doesn't coat the potatoes or meat).

Roast at 350F (175C) for 1 hour (about 25 minutes per pound for medium/medium-rare doneness), checking every so often to make sure there's still a little water in the bottom of the pan. If the meat starts getting too brown, cover with foil. Test for doneness.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes prep time, 1 hour 30 minutes cook time
Personal Notes:
Personal Notes:
Alternate preparation: For 4-6 poeple, make this dish with 8 pounds of leg of lamb (bone in), trimmed of outer fat. When making the cuts for the garlic, make them narrow and down to the bone. Cook 20-25 minutes per pound for medium-rare, 25-30 minutes for medium.

 

 

 

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