Greek Roast Leg Of Lamb With Potatoes

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 wash lamb well and pat dry.
• 2 finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
• 3 stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
• 4 place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
• 5 crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
• 6 remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
• 7 rub garlic-herb-mustard mixture over lamb, pressing into incisions.
• 8 coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
• 9 place on a rack in a shallow roasting pan.
• 10 peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
• 11 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.
• 12 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).
• 13 greeks do not like to eat lamb anyway but well-done.
• 14 my big fat greek wedding was so wrong when they showed the platter of (red-pink<shudder> lamb being passed around).
• 15 do it the way you prefer in terms of timing, but this is the way it would be served here.
• 16 serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!