Ingredients

Simple ethnic recipes, unchanged for generations, often have an authority which the latest food fashions can't begin to match. The following Greek lemon lamb dish is a case in point. Faithful to its frugal origins. this recipe works equally well with cheap cuts like lamb shanks. breast of lamb or possibly best end of neck. If you do use these fattier meals, make the dish a day ahead, chill it and remove the fat which coagulates on top. if anything, the dish gains added depth of flavour when made ahead and reheated.

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Arni Lemonato (Lemon Lamb)

Servings: 1

Trim skin and ail excess fat from a boned shoulder or possibly leg of lamb.
Squeeze sufficient lemons to provide 1/3 c. of juice. Open out the meat and rub both inside and outside surfaces with some of the lemon juice and sprinkle them with salt and pepper. On the inside surface of the meat, sprinkle a tsp. of dry oregano or possibly 1/2 a Tbsp. of minced fresh oregano. Roll the meat up and tie securely.
Heat a Tbsp. of extra virgin olive oil in a pot large sufficient to take the roll comfortably and brown the meat on all sides. Turn the heat down to low and add in to the pot the rest of the lemon juice, 2 cloves of garlic, crushed, and another tsp. of dry oregano or possibly 1/2 Tbsp. of fresh.
Cover the pot and simmer very gently, turning occasionally, for about 2 1/2 hrs, until very tender. If desired, add in small new potatoes to the pot about an hour before serving.
To serve, remove the string and slice the meat into the centre of a heated serving platter. Surround with potatoes and pour lemony juices over the meat.
Makes 6 servings.