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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
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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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αρνάκι ή κατσικάκι κλέφτικο στη λαδόκολλα σιγοψημένο λουκούμι με πολλές τσαχπινιές CuzinaGias lamp
Η συνταγή αρνάκι ή κατσικάκι κλέφτικο στη λαδόκολλα στην ιστοσελίδα μας
Μαγειρίτσα θρακιώτικη αυθεντική αξεπέραστη νοστιμιά
Αρνάκι με πατάτες στη γάστρα
Αρνάκι φρικασέ
Τζιεροσαρμάδες με πατάτες θρακιώτικοι
#56 ) Lamb Shoulder Roasted / Spinach & Balsamic Vinegar
Delicious Lamb Shoulder Roasted
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
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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#akiskitchen #GreekLambKleftiko #MeatRecipes #akispetretzikis
Greek lemon roast lamb and potatoes | Akis Petretzikis
Greek lemon roast lamb and potatoes | Akis Petretzikis
Subscribe:
Recipe:
Akis eshop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Official website:
Facebook Page:
Twitter:
Instagram:
Pinterest:
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakostantinou, Tilemachos Dimitrakopoulos, Artemis Tsipi, Valia Athanasopoulou, Giannis Borobokas, Martha Angelopoulou
#akiskitchen