RECIPES

Roast leg of lamb with potatoes

Sucking lamb on the spit

Easter soup (Mageritsa)

Boiled eggs (colored red)

Easter bread (Tsoureki)

Butter cookies (Koulouia)

INGREDIENTS

INSTRUCTIONS

• 1 leg of boneless lamb (around 8 pounds)
• 5 pounds red or white potatoes: peeled and cut into fourths
• 4 cloves garlic minced or 1 tablespoon garlic powder (use more or less according to taste)
• Salt and black pepper to taste
• 1/2 cup of lemon juice
• 2 tablespoons fresh oregano
• 1/2 cup virgin olive oil

• Place potatoes in a roasting pan.
• Add salt, pepper, garlic and mix well
• Place garlic into deep cut opening in the meat
• Place meat in the middle of the roasting pan with the potatoes around it
• Sprinkle both sides with lemon juice, salt, black pepper, oregano, and olive oil
• Add 2 cups of water to pan
• Roast uncovered in preheated oven of 400 F (200 C) for half hour
• Reduce temperature to 350 F (180 C) and bake fore 2 1/2 hour more or until meat and potatoes are tender (rule of thumb 25-30 minutes per pound)
• Based the meat occasionally and add water if needed
• Slice meat and serve hot