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  Greek Lamb

3 lb lamb (Boneless leg or shoulder)
1 Tbs Olive Oil
2 Onions, Sliced
4 Cloves Garlic
1 Tbs Tomato Paste
2 tsp Grated Lemon Rind
1 tsp Oregano
Pinch Allspice & Cinnamon
2 cup Chicken Stock
1 Jar Artichoke Hearts (Optional)
1/2 cup Feta Cheese
2 Tbs Fresh Chopped Parsley

Trim lamb well and place in shallow pan... brown in 500F oven for 10 minutes turning once. Meanwhile in large saucepan, heat oil over medium heat. Cook onion for 3 minutes until softened. Stir in garlic, tomato paste, lemon rind, oregano, allspice and cinnamon. Cook 30 seconds. Pour in chicken stock and bring to a boil. Remove from heat. Drain artichokes and rinse under cold water - drain well. Quarter and add to stock. Pour over lamb. Cover and bake at 325F for 3 to 3 1/2 hours. Remove lamb and keep warm. Skim off fat and pour through a strainer into a clean saucepan, reserving onions and artichokes. Boil juices for 10 minutes to thicken. Taste and adjust seasonings. Add onions and artichokes to juices. Slice meat and arrange on platter. Sprinkle with Feta Cheese and parsley. Serve sauce over.

Yield: 4 Servings