Arni psito

Arni psito

Roast lamb

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 leg of lamb, (about 2 kg)
2 garlic cloves
salt and freshly ground black pepper, to season
1kg potatoes
1 lemon, juiced
2 large onions, sliced
375g tomatoes, chopped and peeled
1 bay leaf
1 small piece cinnamon bark
125ml stock or water
60ml red or white wine
40g butter

Method

  1. Preheat the oven to 180°C.
  2. Dry the lamb with paper towels and cut slits in the surface. Cut the garlic into slivers and insert them into the slits. Season the lamb with salt and pepper and place in a roasting tin. Roast for 1 hour, then drain off the fat.
  3. Peel the potatoes, halve them lengthways, then cut partway down through the rounded side of each half. Arrange the potatoes around the lamb, with the rounded sides up. Sprinkle with the lemon juice and more salt and pepper. Top the potatoes with the onion and tomatoes.
  4. Add the bay leaf, cinnamon, stock and wine to the dish. Dot the lamb with the butter and roast for a further 1½ hours, turning the lamb occasionally to brown evenly. Remove the lamb to a carving platter and keep it warm.
  5. Skim the excess fat from the roasting tin. (Reserve this fat for mixing through hot spaghetti.)
  6. Carve the lamb and serve with the potatoes, the sauce from the roasting tin and a side salad or green vegetable.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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