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1.
Preheat
oven to 200 F degrees
2.
Wash
the meat.
3.
Peel
an cut the potatoes into fairly large chunky pieces
4.
Place
the lamb in the middle of a large round pan and
surrounding it with the potatoes (in one layer).
5.
Add
the oil, sea salt, and pepper.
6.
After
1 hour and 30 minutes of cooking sprinkle the lemon juice
over the potatoes and meat.
7.
Turn
the meat over to have the under side brown.
8.
Cook
for 2 hours.
CHEF'S
NOTE:
Serve
with Parve Greek salad
Source: Rabbi
Alan Ira Silver
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