April 13, 2012

Oven Roasted Lamb

This recipe is especially posted for all my Romanian friends that  will celebrate Easter this coming weekend.  Happy Easter!  PASTE FERICIT!!

I have to tell you  that is is one of our favourite dishes that is always present on our Easter dinner tables. Not only tastes great but also unbelievably easy to make.



4 lb. lamb meat
3 tbsp. Montreal steak spice
4 garlic cloves, crushed
1 tsp. salt
2 tbsp. oil
1 1/2-2 cups mineral water

Cut lamb meat  into chunks (about 1 1/2 to 2-inch squares) and place into a large bowl.

Sprinkle meat with the Montreal seasoning, crushed garlic, salt and pepper. Add oil and stir to mix.
Pour enough mineral water over meat to just cover it.  

Cover bowl with a plastic wrap and refrigerate overnight.

Next day, place meat with the marinade into a roasting pan and roast, covered,  in 350 F oven for 2 or 2 1/2 hours or until meat is fork tender.
Dish out meat into a serving casserole and serve with mashed potatoes.

Leia’s Culinary Treasures

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