ROASTED LEG OF LAMB
Roasted Leg of Lamb is probably one of the most classic Greek recipes you’ll ever find. We eat a lot of lamb in Greece because the animals thrive in that climate. While a lot of people typically only eat lamb for holidays like Easter or Christmas, we eat it year-round and this is a recipe I often make when people are coming over for a celebration.
Like most Mediterranean-inspired recipes, this one relies on high-quality ingredients that are easy to find. The purpose of the garlic and the lemony dressing is to infuse the fresh meat with lots of flavor. Lamb can be a tougher meat so it’s very important to be liberal with the flavoring in order to get it nice and tender. Then it roasts in the oven for over an hour to ensure that it is fully cooked to the desired temperature. Be sure to use a meat thermometer because the meat should not be undercooked.
Once the lamb is finished allow it to rest for the allotted time. Then slice and it serve it on a platter. Since lamb is a very rich meat with lots of lovely juices, I like to serve it with potatoes for soaking them up. I also make sure there is bread on the side that can be used for wiping up the dish at the very end.
This recipe serves a small crowd and you can easily double it and roast more meat if you’re expected a bigger party. When we are celebrating with a large party, I typically roast a lamb on a spit in the backyard, which is whole different recipe. I promise I’ll show you how to make that in another episode! In the meantime, enjoy this delicious lamb recipe and make it for your family and friends this spring. If you have any questions about it simply leave a comment and let me know!
Roasted Leg of Lamb with Potatoes
There are many ways lamb is prepared in Greece. This is one way it can prepared with potatoes and roasted in the oven. It’s a great way to make a one-dish meal, all you need to do is serve a Greek salad on the side and dinner is ready! I make this a lot around Easter, but it works any time of year.
Makes 8 to 10 people
For the Lamb
4.8 lb leg of lamb
5 whole cloves of garlic
2 tsp salt
1 tsp pepper
1/3 cup olive oil
3 Tbsp lemon juice
Zest of half lemon
1 tsp dried oregano
5 sprigs fresh thyme
2 sprigs fresh rosemary,
For the Potatoes
5 Idaho potatoes, peeled and cut into quarters
¼ cup olive oil
zest of half lemon
2 Tbsp lemon juice
1 tsp salt
½ tsp pepper
1 tsp dried oregano
Bake at 350 covered for 1 hour
Remove the cover and bake at 425 for additional 30 minutes
145 internal temperature
Preheat the oven to 350 degrees F.
To prepare the lamb, place it in a large baking dish that has plenty of room around it for the potatoes. Make cross hatch marks in the top of the lamb and push the garlic cloves into the lamb, evenly spaced apart.
Make the marinade by adding the rest of the ingredients in a large bowl and whisking it well.
Pour the marinade over the lamb, lightly rubbing it into the meat and making sure the marinade goes all around the meat and underneath it as well. Reserve the marinade bowl.
Prepare the potatoes, place the peeled quartered potatoes into the bowl you just had the marinade in. Make a new marinade by adding the olive oil, lemon zest, lemon juice, salt, pepper, and dried oregano. Toss the potatoes very well so they are completely coated in the marinade.
Tuck the potatoes around the lamb and pour any remaining marinade on top of them.
Cover the baking dish with foil and place it in oven for 1 hour.
After 1 hour, remove the foil and increase the heat to 425 degrees F. Cook the lamb for another 45 minutes. At this point the lamb should be crispy on the outside and a thermometer inserted into the inside of the meat should reach at least 145 degrees F.
Cover the lamb with foil and let it rest for 10 minutes. Then, transfer it to cutting board, slice and serve with potatoes. Drizzle with ladolemano sauce if you’d like for serving.
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