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Arni Lemonato (Roast Lemon Lamb With Potatoes)

lamb, greek

4 pounds leg of lamb
12 medium potatoes; cleaned and quartered
2 cup olive oil
juice of 3 lemons
2 tablespoons oregano
salt and pepper; to taste
water
1/2 cup olive oil

Heat oven to 300 º F. Trim fat from lamb and wipe clean with a damp cloth. Whisk together 2 1/2 cups olive oil, the lemon juice, oregano, salt and pepper. Rub marinade into lamb and toss potatoes in marinade. In a large roaster, layer potatoes on the bottom. Place lamb on top and pour in enough water to just cover the potatoes. Pour remaining 1/2 cup olive oil over top. Bake for 4 hours. Let rest for 10 to 15 minutes, slice and serve.

Contributor: Nick Bartziokas - Edmonton Journal

Yield: 6 servings

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