Roasted leg of lamb (arni psito)
Votes: 4
Time: 4 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Baked leg of lamb (arni psito) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 leg of young lamb or goat
- 8 small sprigs of rosemary
- 3 cloves of garlic, thinly sliced
- 1/4 cup olive oil
- 1 tbsp finely chopped dried oregano
- Juice of 1 lemon
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 tbsp finely chopped fresh oregano
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 260°C.
Make sure the meat is thoroughly washed and all hard fat is trimmed. Make 8 slits in the leg and stuff it with rosemary sprigs and garlic cloves. Rub the leg with olive oil, dried oregano, lemon, salt, and pepper. Bake for about 30 minutes. - Reduce heat to 190°C (350°F). Add water to the pan if needed. Bake for about 3.5 hours. Remove the pan and let the meat rest. Skim off any fat from the meat juices and pour the juices into a bowl with fresh oregano.
Categories:
recipe / Dinner / Festive dishes / Main courses / Meat / Greek cuisine / Cat Cora
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