Greek Easter Lamb
|Leg lamb||5 Pound (2.5 Kilogram, 1 Whole)|
|Garlic||2 Clove (10 gm), cut into slivers|
|Black pepper||To Taste|
|Butter||2 Ounce (50 Gram)|
|Broad beans||8 Ounce (250 Gram, Shelled Weight)|
|Potatoes||6 Medium, peeled and thinly sliced|
|Chicken stock||1 Pint (600 Milliliter)|
Make several incisions in the lamb and insert the garlic slivers in them.
Rub the meat with the salt and pepper and lay the rosemary sprigs over the fat.
Put the meat on a rack in a roasting tin and cover with the butter.
Roast in a very hot oven (230°C/450°F or Gas Mark 8) for 10 minutes.
Baste the lamb with the fat in the tin and arrange the beans, onions and potatoes around the meat.
Pour the stock over the vegetables.
Return to a moderate oven (180°C/350°F or Gas Mark 4) and continue roasting for 2 to 2 1/4 hours or until the lamb is cooked.