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Add a photoMy take on a traditional Greek dish. Wrap well if storing in the fridge!
I usually add plenty of potatoes cut small about an hour before end of cooking time and serve with plain, boiled rice and a green salad.
TIP: After grating the lemon rind and juicing the lemon, put the leftover lemon bits in a small bowl in the fridge - it helps take away the smell of the garlic!
Ingredientes
- Leg or shoulder of lamb
- 2 large onions, sliced
- 6 oz mushrooms, thinly sliced
- 2 tbsp chopped parsley
- 4 cloves garlic, thinly sliced
- 2 tbsp butter
- 1 tsp grated lemon rind
- 2 tbsp oil
- 2 tbsp lemon juice
- Black pepper
Direcciones
- Heat oven to very hot (240 C; 475 F; Gas Mark 9)
- Mix lemon rind and pepper. Rub over lamb. Make small incisions in lamb and insert garlic slices. Place lamb skin side up in roasting tin.
- Melt butter and oil in a saucepan. Add lemon juice and 10 fl ozs of water and bring to the boil. Pour around lamb and place in very hot oven for about 20 mins.
- Reduce oven temperature to moderate (180 C; 350 F; Gas Mark 4) and add onions, mushrooms and parsley.
- Roast for 20 mins per lb plus 20 mins. Baste fairly frequently.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 75 | 73% |
| Total Fat 8.53g | 11% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.12g | |
| Cholesterol 10mg | 3% |
| Sodium 31mg | 1% |
| Potassium 175mg | 5% |
| Total Carbs 6.25g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.53g | 2% |
| Protein 1.56g | 2% |
Comentarios
16 de Noviembre de 2011This looks great Lesley! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
