Greek Easter Lamb Recipe
Ingredients
| 1 x 2.5 kg/5 lb leg of lamb | ||
| 2 garlic cloves, cut into slivers | ||
| Rosemary sprigs | 2 | |
| Black pepper salt | 1 To taste | |
| 50 g/2 oz butter | ||
| Beans | 250 Gram | |
| Onions | 4 Small | |
| Potatoes | 6 Medium, thinly sliced | |
| 600 ml/1 pint chicken stock | ||
Directions
Make several incisions in the lamb and insert the garlic slivers in them.
Rub the meat with the salt and pepper and lay the rosemary sprigs over the fat.
Put the meat on a rack in a roasting tin and cover with the butter.
Roast in a very hot oven (230°C/450°F or Gas Mark 8) for 10 minutes.
Baste the lamb with the fat in the tin and arrange the beans, onions and potatoes around the meat.
Pour the stock over the vegetables.
Return to a moderate oven (180°C/350°F or Gas Mark 4) and continue roasting for 2 to 2 1/4 hours or until the lamb is cooked.
Rub the meat with the salt and pepper and lay the rosemary sprigs over the fat.
Put the meat on a rack in a roasting tin and cover with the butter.
Roast in a very hot oven (230°C/450°F or Gas Mark 8) for 10 minutes.
Baste the lamb with the fat in the tin and arrange the beans, onions and potatoes around the meat.
Pour the stock over the vegetables.
Return to a moderate oven (180°C/350°F or Gas Mark 4) and continue roasting for 2 to 2 1/4 hours or until the lamb is cooked.
Chef
