I came across this recipe in The Complete Middle East Cookbook by Tess Mallos. This book has been in my family for almost 20 years, and it is a gem-truly.
You may find the recipe for Arni Psito in the Cyprus meats section- and unlike other cookbooks I've come across, the method and the ingredients are spot on and need no alteration.
You may serve the roast lamb with the potatoes on a bed of red rice as I have, or by itself. Either way will make a hearty meal where you and your family will be reaching for second servings.
1 Leg of Lamb, about 1.5 kg
2 cloves of garlic
6-8 medium sized potatoes
juice of 3 lemons
2 large onions sliced
1 can of chopped, peeled tomatoes
1 cup stock or water
1 bay leaf
small piece of cinnamon bark
2 tablespoons butter
Wipe leg of lamb with paper towels and cut slits in surface. Cut garlic into slivers and insert into slits.
Season lamb with salt and pepper and place in roasting dish. Cook in pre-heated oven at 350 F for one hour. Drain off fat.
Meanwhile boil the potatoes skin on for 30 minutes, leave on the side.
Cut the potatoes in half and cut in half again making sure to leave a centimeter from the bottom intact.
Arrange the potatoes round side up around the leg of lamb and sprinkle with lemon juice, salt and pepper. Top potatoes with onion slices and tomatoes. Add bay leaf and cinnamon, dot with butter and add stock or water to dish.
Return to oven and cook further 1.5 hours, flipping the leg of lamb at half hour intervals.
Remove lamb into designated serving dish and arrange potatoes around, serve hot.