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Arni Lemonato (Lemon Lamb Recipe

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Arni Lemonato (Lemon Lamb Recipe

Arni Lemonato (Lemon Lamb Ingredients:

1 no ingredients

Arni Lemonato (Lemon Lamb Preparation:

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.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

�Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.�

Doug Larson

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Important Note: This Arni Lemonato (Lemon Lamb recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.