Shed not for her the bitter tear Nor give the heart to vain regret Tis but the casket that lies here The gem that filled it sparkles yet.
---Belle Starr, (Belle Star Cabin; Porum, Oklahoma).
And he said, Ye have taken away my gods which I made, and the priest, and ye are gone away: and what have I more? and what is this that ye say unto me, What aileth thee?
--- Judges v 18:24, Sierra Verse #7017
1 leg of lamb, about 5 to 7 pounds
2 cloves garlic, peeled and cut into 2, lengthwise
2 pounds potatoes, peeled and quartered
Juice of 2 lemons
L cups hot water
Salt and pepper to taste
1 tablespoon oregano
1/2 stick unsalted butter (softened) or 4 tablespoons extra virgin olive oil preheat oven to 450 degrees. With a sharp knife, make 4 deep slits in lamb at various fleshy points and insert garlic lay meat in 9-inch by 13-inch baking dish and surround it with quartered potatoes. Pour the lemon juice over the meat and the potatoes. Pour the water in the corner of the dish. Sprinkle with salt, pepper and oregano. Dot with butter or pour on olive oil. Roast for 30 minutes; then reduce the heat to 350 degrees and continue roasting for 3 hours. Baste potato periodically and add hot water as needed.
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Yours in Inspiration,
--- R.A. Nagy