Patricia Vasos
- Lamb with potatoes
- Description
Roasted Leg of Lamb with New Potatoes. Tenderly cooked leg of lamb marinated overnight and slowly roasted with garlic and lemon flavored new potatoes.
Τime
Preparation time: 20'
Cooking Time: 180'
Total Time: 200'
Main ingredients
Cooking Method
Baked
Yields
6 Servings
Ingredients
| bone-in leg of lamb | 1 (4 lb.),washed well and pat dry |
| new potatoes | 20 small,washed well |
| garlic cloves,peeled | 12 whole |
| greek extra virgin olive oil | 6 tablespoons |
| fresh flat-leaf parsley | 1 bunch |
| thyme | 2 tablespoons |
| rosemary | 1 sprig |
| greek oregano | 3 ½ tablespoons |
| lemons,zest and juice | 3 large |
| sea salt | to taste |
| black pepper | to taste |
For the marinade
| greek extra virgin olive oil | ¼ cup |
| mustard | 1 tablespoon |
| lemon,juice only | 1 |
| pepper | to taste |
| parchment paper | optional |
How to cook
- Wash the lamb well and pat dry. Place on a glass baking dish.
- Using the tip of a sharp knife, pierce 4 small incisions on the front and 4 small incisions on the back of the lamb. Place one garlic clove in each slit.
- Coat the lamb with the 2 tablespoons of extra virgin olive oil, herbs and 2 tablespoons of oregano. Cover well and refrigerate overnight.
- In a large baking pan/roasting pan, add the potatoes and leg of lamb(with all its marinade and herbs).
- Drizzle all over the potatoes and lamb 4 tablespoons of extra virgin olive oil, lemon juice, lemon zest, sea salt, black pepper, 4 whole garlic cloves, sprig of rosemary and 1 ½ tablespoons of oregano. Rub, cover and place in a preheated 400 degree oven for 1 hour.
- Then turn down the heat to 325, remove the cover, with a spoon drizzle the lamb and potatoes with the juices and cook for another 2 hours or until golden brown and cooked through. Occasionally, drizzle juices over the lamb and potatoes during the 2 hour bake.
