Classic Greek Roasted Leg Of Lamb With Lemon-garlic Potatoes

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (8 lb) leg of lamb, bone in
• 1 head garlic
• 2 tablespoons greek oregano
• 2 tablespoons greek thyme
• 2 tablespoons dried rosemary
• 1 cup olive oil
• 1 cup fresh lemon juice
• 4 cups dry red wine
• salt and pepper
• 6 -8 cloves garlic, peeled
• 2 tablespoons oregano
• 2 tablespoons thyme
• 2 tablespoons rosemary
• 1 teaspoon black peppercorns
• salt
• 2 tablespoons olive oil
• 6 lbs roasting potatoes, peeled and cut lengthwise into six wedges
• 1 cup olive oil
• 1 cup lemon juice
• water
• 1 -2 tablespoon oregano
• salt and pepper
• 2 -3 cloves garlic

Recipe

• 1 trim the excess fat off the lamb and set aside.
• 2 finely chop the whole garlic head.
• 3 combine with the remaining marinade ingredients.
• 4 place the lamb in a large, deep container or baking dish and pour in the marinade.
• 5 turn the lamb in the marinade so that it is coated all over.
• 6 cover and refrigerate overnight.
• 7 using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
• 8 remove the lamb from the marinade and discard the marinade.
• 9 make 10-15 small incisions all over its surface using a small, sharp paring knife.
• 10 stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
• 11 season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
• 12 preheat the oven to 375°f (190°c).
• 13 place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
• 14 season well with salt and pepper.
• 15 place the lamb over the potatoes.
• 16 roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
• 17 add a little water to the pan during baking if necessary to keep the pan juices from drying out.
• 18 remove the lamb from the oven and let rest for about 10 minutes before carving.
• 19 keep the potatoes in the turned off oven until ready to serve.