Community Pick
Greek Roast Leg of Lamb with Potatoes
photo by Artandkitchen
- Ready In:
- 2hrs 25mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
- 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!
Reviews
-
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!!
-
Fantastic! Really enjoyed this. Trying it again tonight, with only 1/2 cup of lemon juice and a little more wine to compensate. This actually worked out better, since I zested and juiced two lemons, which was 1/2 a cup of juice, so I only needed two lemons...last time I needed 3 to get enough juice. The lemon flavour is great, but I think it will be a better balanced taste with less juice and more wine. In any case, I highly recommend trying this recipe.
-
I had used a whole boneless leg of lamb with fresh herbs. Marinated it for 3 days, because plans got changed at the last minute. We cooked the lamb and potatoes for 1 hour before I had to take the lamb out. If we left it in any longer, it would have been overcooked. Meanwhile the potatoes were not quite cooked and I had to zap them in the microwave to finish them off. Next time, I will put the lamb on the barbecue and roast baby potatoes in the oven (3-4 per person - we had way to much leftovers) Loved the seasonings on the roast, especially using fresh herbs....that was top drawer!!! I would definately do this roast again, just change the method of cooking! Kudos, Evelyn on a wonderful recipe!!
-
This was a very good recipe for a special occasion; Christmas Day for me. Being single, I decided to get three slices of Leg of Lamb (2lbs) instead of a whole leg. I had to reduce the amount of ingredients, cooking time and turned & based half way through. I also made a side dish of Feta Cheese with olive oil & spices... and a Lemon, dry mint and butter sauce as well. Thanks Evelyn for taking me back to Greece for a day! Pass the wine please...
-
I had a 2 lb boneless rolled & tied leg so I cut all ingredients to 1/3. This was absolutely delicious. I cooked the 2 lb boneless lamb about 1 1/2 hours (because Greeks like their lamb to be well done). I then removed the lamb to rest, stirred potatoes & stuck them under the broiler for 2 minutes. Everything was DELICIOUS!
see 32 more reviews
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.