Classic greek roasted leg of lamb with lemon-garlic potatoes

"A very nice and juicy leg of lamb.(Does not include marinade time.)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 55mins
Ingredients:
23
Serves:
6
Advertisement

ingredients

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great flavours and taste. However I ended up with lots of liquid in the roast and the potatoes did not crisp. Of course, this is the first time I have cooked lamb. Maybe I should know more about it.
     
  2. terrible recipe... cooked following all instructions. the suggested temperature was too low. Meat never cooked thoroughly and came out very tough. Not the traditional greek recipe at all.
     
  3. I made this using a boneless lamb roast. I trimmed it up a bit and pounded it a little. I marinated it overnight and spread the rub inside and on the outside. Rolled it up and cooked it on the rotisserie/bbq. It was delicious! Thank you.
     
  4. While in Dublin a few years ago, my husband and I had the BEST roasted lamb and I decided to try to find a recipe that could come close to that. I was out of rosemary, so for the lamb rub, I added 2 tbs. olive oil, 3 tbs. minced garlic, salt & pepper to taste and 6 tbs. of McCormick's Garlic & Herb Seasoning. We used a roaster for an hour and a half (instead of oven) and it came out perfect!! This recipe is a keeper. Thanks for posting!
     
  5. This was excellent. I made this for Father's Day, and cooked it on the grill in a big pan (too hot to heat up the kitchen!) Everyone loved it. The meat was tender and flavorful, the potatoes were crisp on the outside, and tender on the inside.
     
Advertisement

RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes