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How To make Arni Lemonato (Roast Lemon Lamb)
Karen Mintzias 1 Leg of lamb, about 2 kg
3 Garlic cloves
2 Lemons (juice only)
Salt Freshly ground black pepper 1 ts Dried rigani or oregano
2 tb Butter or margarine
1 c Hot water
Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb. Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice, herb, salt and pepper. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
How To make Arni Lemonato (Roast Lemon Lamb)'s Videos
Greek Lamb and Lemon Pasta Mom Cook Club
This Greek Lamb and Lemon Pasta is a deliciously quick and simple recipe … and yet brings a wonderful combination of flavours to life. The flavours of lemon, lamb and of course the Jalna Pot Set Yoghourt Greek Natural are the perfect combination!
Ingredients (serves 6)
4 cups Cooked Pasta (spaghetti is my favourite but any type will do)
1 cup Shredded or finely diced cooked Lamb (shoulder, leg or fillet)
1/2 cup Green Peas
2 Zucchinis (grated, shredded or spiralised)
1 cup Multigrain breadcrumbs
2 Garlic cloves (crushed)
1/2 cup Olive Oil
1/2 cup Jalna Pot Set Yoghourt - Greek Natural
2 Small Lemons
1/4 cup Walnuts
1/4 cup Mint Leaves
Method
Cook pasta until al dente (soft with a tiny little bit of bite). For a lovely lemon flavour, add 2 half lemons to the water when boiling the pasta. Add the last minute just before you take off the heat, add the frozen peas. Strain and set aside.
While the pasta is cooking, heat 1/4 cup olive oil in a non-stick frypan
Add the garlic to the pan and saute for a minute then add the lamb and fry off for another 2 minutes. Add the breadcrumbs and walnuts and continue to fry for another 5 - 6 minutes keeping the heat nice and low so that everything crisps up nicely but nothing burns.
Combine the pasta, zucchini, lamb and crumb mixture and toss together.
Top with the mint leaves, olives and add the yoghourt. Drizzle the rest of the olive oil over and season with a good sprinkle of salt and pepper. Serve immediately and ... ENJOY!
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Greek lemon roast lamb and potatoes | Akis Petretzikis
Greek lemon roast lamb and potatoes | Akis Petretzikis
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Greek Lamb Kleftiko | Akis Petretzikis
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A traditional dish for today, Greek lamb kleftiko! I'm very excited for this recipe. A slow-cooked dish with lots of flavors combined to perfection! I'm sure it will become your new favorite meat delicacy.
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
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Kleftiko lamb
Greek cuisine recipies presented to you by Teo Vafidis.
A Lemon Lamb recipe by my late 88-year old mom - arni lemonato
My mother was a wonderful lady full of wit and humor and kindness. She loved it when I told her that thousands of you enjoyed her recipes. She thanked you all before she passed away in July 2012. Please tell your friends. Let's make sure more people love these recipes.
Here is a great and very simple recipe to make Lemon Lamb. Easy and tasty. Serve it with oven potatoes. Presented by my 86-year old mother, born in 'poli' (Istanbul) and an excellent cook! Enjoy!
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