Classic greek roasted leg of lamb with lemon-garlic potatoes

Recipe by Poppy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Trim the excess fat off the lamb and set aside.
  • Finely chop the whole garlic head.
  • Combine with the remaining marinade ingredients.
  • Place the lamb in a large, deep container or baking dish and pour in the marinade.
  • Turn the lamb in the marinade so that it is coated all over.
  • Cover and refrigerate overnight.
  • Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
  • Remove the lamb from the marinade and discard the marinade.
  • Make 10-15 small incisions all over its surface using a small, sharp paring knife.
  • Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
  • Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
  • Preheat the oven to 375°F (190°C).
  • Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
  • Season well with salt and pepper.
  • Place the lamb over the potatoes.
  • Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
  • Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
  • Remove the lamb from the oven and let rest for about 10 minutes before carving.
  • Keep the potatoes in the turned off oven until ready to serve.
Advertisement