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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!
Ingredients
- 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
Directions
- 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% |
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Comments
November 16, 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!
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