Greek Roast Leg of Lamb with Potatoes

Name: Greek Roast Leg of Lamb with Potatoes
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving(s)
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

Community Pick

Submitted by evelynathens

"A traditional greek roast for a Sunday dinner."

Download

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!

Questions & Replies

It’s hard for me to believe that a “Greek style” leg of lamb (well done fall off the bone) could be done in less than 2 1/2 hours. 6 pounds of leg of lamb would take 6-7 hours at 350 to be classic Greek style.

Jrpavlock1
Should i remove the netting while marinating- or leave it on?

Tessa M.
Evelyn, help! how long does a 10.5 lb. leg of lamb take? Alex

amargarites13

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!!

HeatherN
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.

dougmgreen
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!!

Abby Girl
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...

SkipperSy
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!

Babs22