- 3-4 lb leg of lamb
- 2 lemons
- Freshly ground black pepper
- 1 tbsp dried oregano
- 4 lbs potatoes, peeled and quartered
- 2/3 whole head garlic, unpeeled
- 4 tbsp olive oil
- 1 cup water
The Easter fast is always broken with a feast of roast lamb, potatoes and green salad.
For city dwellers unable to spit-roast outdoors, a tapsi (round roasting pan) is used in the oven instead.
The free-range goat in Greece is delicious, more delicate in flavor than that available in the West.
I hope you enjoy this Greek Recipe!
Greek – Arni sto fourno
Preheat the oven to 350F. Place the lamb in a large roasting pan.
Rub with half a lemon and sprinkle with salt, pepper and the oregano.
Place the potatoes and garlic around the meat and salt them lightly.
Drizzle the olive oil over the meat and potatoes.
Combine the juice of the remaining lemons with the water and pour over the potatoes.
Roast for 2 to 2 1/2 hours or until the meat is tender.
To serve, allow to rest for 10 minutes, then carve onto plates and serve with the potatoes, garlic cloves and some of the roasting juices as gravy.
Servings – 6