Ingredients
6 to 6 1/2 lb. spring lamb
lemon juice
potatoes
oregano
4 garlic cloves
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Enameled Dutch oven for braising, bread baking, stewing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Enameled Dutch oven for braising, bread baking, stewing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Trim fat from lamb; rinse and dry. Make slits in lamb with knife; insert garlic. Sprinkle oregano, pepper and lemon juice. Put in a 9 x 12-inch roasting pan. Turn lamb after 1 1/2 hours in a 375° oven. If desired, roast potatoes. Remove lamb. Add potatoes and water to juices in pan; return to oven for 1 hour, or until done.