Greek Roast Leg of Lamb with Potatoes
A traditional greek roast for a Sunday dinner.
- Ready In:
- 2hrs 25mins
- 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
- 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!
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Great recipe, making it for my Pascha dinner for the second time this year. One question: ingredients list includes Dijon mustard but it is not referenced anywhere in the directions. Does it go in the marinade or in with the crushed garlic and herbs? As I realized it too late for the marinade, am adding it to the crushed garlic.Reply
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!1Replies 2
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