Authentic Greek Roast Lamb & Lemon Potatoes
Fall-off-the-bone lamb with meltingly soft lemon potatoes.
Ingredients
The Meat
- 5.1 lb Leg of Lamb (Bone-in)
- 6 cloves Garlic Cloves cut into thick slivers
The Rub
- ⅓ cup Olive Oil
- 1 tbsp Dried Greek Oregano
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 2 tbsp Yellow Mustard optional, helps crust
The Potatoes
- 4.4 lb Yellow Potatoes peeled, cut into wedges
The Liquid
- ½ cup Fresh Lemon Juice
- ½ cup Olive Oil
- 1 cup Water
- 4 tsp Dried Greek Oregano
- 1½ tsp Salt
Instructions
Instructions
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Rinse lamb and pat dry. Make 10–12 deep slits with a knife and insert garlic slivers.
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Whisk rub ingredients and massage all over the meat.
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Place potato wedges in a large roasting pan. Whisk together liquid ingredients and pour over potatoes. Toss to coat; liquid should cover potatoes about halfway.
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Nestle the lambs leg in the center of the potatoes.
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Cover pan with parchment paper, then seal tightly with foil (crimp edges well). Bake at 375°F (190°C) for 3 hours.
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Remove foil. Increase oven to 425°F (220°C). Baste lamb with juices and lift it so it sits on top of the potatoes. Roast uncovered for 30–45 mins until browned. Add 1/4 cup hot water if not enough liquid in pan.
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Remove and tent loosely with foil for 20 minutes before carving.
Equipment
- large roasting pan
- whisk
- knife
- parchment paper
- aluminum foil
Nutrition
Per serving (1 slice lamb and approx 500g potatoes)
- Calories
- 1350 kcal
- Protein
- 85 g
- Carbs
- 48 g
- Fat
- 82 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 2100 mg
- Saturated fat
- 24 g
- Cholesterol
- 280 mg
Recipe by TruckBC
