Greek Roast Leg Of Lamb (Arni Psito)
Ingredients
- 2.5 kg leg of lamb
- 1-2 garlic cloves. crushed
- 1 tspn lemon zest
- 1 tspn salt
- fresh ground black pepper
- 2 tbspn olive oil
- 30 grm butter
- 2 tbspn lemon juice
- 100 ml chicken stock
- 2 onions. chopped
- 200 grm mushrooms. sliced
- 2 tbspns flat leaf parsley. finely chopped
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
Traditionally eaten at Easter,this is a simple & tasty
way of roasting a leg of lamb.
Method
-
1
Preheat oven to 200 deg C
1 Mix together garlic,lemon zest,salt & 3-4 grindings of
black pepper.Rub over lamb & place in roasting tray.
2 Place oil & butter in a sauce pan & melt over a low
heat.Add lemon juice & stock the bring to the boil,then
pour into roasting tray.
4 Place into oven & roast for 20 mins.
5 Remove lamb from oven & reduce heat to 180 deg C.
6 Add onions,parsley & mushrooms to the roasting tray,
return to oven & cook for a further 2 hours.
7 Serve with sauteed rice & the mushroom & onion mix.
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Greek
Glad you spotted that,you're right itshould be 200 degrees.I'm juast about to correct it now.Thanks a lot Dave
Think the 240 degrees is a typo and Leads to black carbon and smoke. It should be 200 degrees.