Monday, October 27, 2014

Roast Leg of Lamb and Potatoes (Greek Style)**


                                                                                            Pic by Christine It

For the lamb:
4 lb leg of lamb

3 cloves of garlic
1 lemon, juiced
1 tsp pepper 
1 tbsp. salt 
Oregano
2 tbsp. butter
Olive oil

For the potatoes:
For this photo I had used white potatoes and sweet potatoes. The amount will depend upon the size of your pan. In a large bowl, coat the potatoes with olive oil, lemon, salt and oregano. Set aside.

Preheat oven to broil. Place lamb into large roasting pan. Peel and cut each piece of garlic into two pieces. Sprinkle them with salt and pepper, and insert into leg of lamb, making slits with the point of a sharp knife. Rub the lamb with all of the lemon juice, sprinkle with salt, pepper and oregano. Place butter in the hollow of the leg. Drizzle the olive oil over top of the lamb. Bake in oven on middle rack on broil turning once until both sides are nicely browned. Take pan out of oven, reduce temperature to 350 degrees. Place the coated potatoes around the lamb in the pan and add 1 cup of water and drizzle more olive oil onto the potatoes. Cover the pan with lid or foil and place in oven on middle rack to bake for 2 to 2 1/2 hours, turning the meat over once during baking and at that time check to see if more water is needed. I usually serve this with Greek salad or broccoli.

VARIATION: Prepare the lamb as stated above and place the lamb on a rack, in a baking pan, putting the skin side down. Put 1 cup of water into the bottom of the pan. Bake for 25 minutes at 400 degrees, reduce the heat to 350 and bake for 2 or 2 1/2 hours, turning the meat once during the baking, add a little water from time to time. Test for doneness. This can be served with rice and Greek salad.


                                                                             Pic by Christine It



                                                                                           Pic by Christine It

**Recipe written is from Louis Pappas' Famous Greek Recipes Booklet. My mom used to make it the same way. :D


10 comments:

  1. I just had rack of lamb at my daughter's last evening. I am loving your roasted lamb Christine.

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  2. I've always been a little afraid to make lamb but I'm willing to try. Your photography makes it look so yummy. At For what it's worth-jeannie

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    1. It's so good Jeannie! Give it a try! :D

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  3. I think I would like to have Sunday dinner at your house!

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  4. Roasted lamb you say? I say yours looks absolutely mouth watering!!

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