Roast Lamb Recipe
Ingredients
| Olive oil | 1/2 Pint | |
| Lemon juice | 2 Tablespoon | |
| Accent | ||
| Sweet basil | 1/2 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Rosemary sprig | 4 | |
| Garlic | 4 Clove (5gm) | |
| 3-4 pound leg or shoulder of lamb | ||
| Potatoes | 6 Large, quartered | |
| Water | 1/2 Pint | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put olive oil, lemon juice, salt, pepper, Accent, basil, oregano, rosemary and garlic in blender, and blend.
Marinate the lamb with mixture at least 12 hours before cooking.
Place the meat in a roasting pan, surrounded by potatoes.
Pour balance of marinade and water over lamb.
Cook in 325° oven, adding more water if necessary until the meat is ready and potatoes are nicely browned.
Marinate the lamb with mixture at least 12 hours before cooking.
Place the meat in a roasting pan, surrounded by potatoes.
Pour balance of marinade and water over lamb.
Cook in 325° oven, adding more water if necessary until the meat is ready and potatoes are nicely browned.
Chef
