Recipe by evelyn/athens
A traditional greek roast for a Sunday dinner.
Top Review by HeatherN
Evelyn, I wanted to thank you for posting all your recipes (especially the ones I'm about to rate.) You have become a staple in my kitchen!! I made this lamb for the Friday after Thanksgiving. I have a friend who raises grass-fed, non-GMO, no hormone, etc etc lamb. So I bought 1/2 a lamb. I knew for any lamb recipe, Evelyn is my go-to lady!! This was fantastic. I followed the recipe exactly, my leg roast may not have been quite 6 lbs. I used fresh herbs. I let it marinate longer than overnight. I served it with Recipe #174221 and Recipe #71074 I also used tiny potatoes. It was so lovely!! My Father-in-law RAVED about how fantastic the dinner was. Thank you so much, Evelyn!!
- 6 lbs bone-in leg of lamb (about)
- 14 cloves garlic
- 2 tablespoons dried oregano
- 2 tablespoons rosemary
- 1⁄3 cup olive oil
- 1 cup red wine
- 2 lemons, zest of, of grated
- 3⁄4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1⁄2 pepper
- 8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
- 2 tablespoons olive oil
Directions See How It's Made
- Wash lamb well and pat dry.
- Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
- Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
- Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
- Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
- Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
- Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
- Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
- Place on a rack in a shallow roasting pan.
- Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
- Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
- Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes).
- Greeks do not like to eat lamb anyway but well-done.
- My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink<shudder> lamb being passed around).
- Do it the way you prefer in terms of timing, but this is the way it would be served here.
- Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!