This is a wonderful traditional Greek recipe passed down through generations. The simplicity of the ingredients and the straightforward preparation really highlight the flavors. There’s a common misconception that Greek people eat lamb frequently, but in reality, it’s usually reserved for special occasions. Typically, lamb is enjoyed just once a year, during Easter, with the only exceptions being significant events like weddings. In both cases, a single lamb is often prepared to feed an entire village. As you read through and prepare this meal, keep in mind just how special and cherished it truly is. It is sure to become special dish in your family!
Roasted Leg of Lamb with Lemon Potatoes
Leg of lamb can be made in various ways as far a I know this method with the lemon potatoes is the oldest and most popular. Flavors rest on the rosemary, garlic, lemon and the use of white wine.
Equipment
- Large and deep roasting pan The same pan you would use for a turkey
- Meat Thermometer
Ingredients
For the Roasted Leg of Lamb
- 1 leg of lamb (about 4-5 lbs)
- 2-3 garlic cloves, slivered into larger pieces (variance is due to taste)
- 2-3 garlic cloves, minced (variance is due to taste)
- 2 tbsp fresh rosemary, chopped (optional: add 2 more whole sprigs to top)
- 2 tbsp fresh thyme, chopped (optional: add 2 more whole sprigs to top)
- 1 tbsp dried oregano
- 1 lemons, zested (juice and zest are used in the rubbing process)
- juice of 2 lemons
- 1/4 cup extra virgin olive oil (add more if desired)
- Salt and freshly ground black pepper to taste
- 1 cup dry white wine (optional: replace with chicken broth)
For the Lemon Potatoes:
- 2 lbs potatoes, peeled and cut into wedges
- 1/4 cup extra virgin olive oil (optional: add more to taste)
- juice of 2 lemons (cut lemon in half for eaier squeezing)
- 3-4 garlic cloves, minced (you can add more or less depending on your taste)
- 1 tbsp dried oregano
- 1-2 tbsp fresh rosemary
- Salt and freshly ground black pepper to taste
- 1 cup dry white wine (optional: replace with chicken broth)
Instructions
Prepare the Lamb:
- Preheat the oven to 350°F (175°C).
- Rinse your thawed leg of lamb. Then pat dry. Using a paring knife cut small slices into the meat (especially the fatty part) and stuff the slivered garlic into the holes.
- In a small bowl, mix the minced garlic, chopped rosemary, thyme, oregano, lemon zest, and olive oil.
- Season the lamb generously with salt and pepper on all sides.
- Rub the garlic-herb mixture ( from step 3) all over the lamb, making sure to cover it evenly.
- Place the lamb in a roasting pan. Pour the white wine or chicken broth around the lamb.
- Roast the lamb in the preheated oven for about 1.5 to 2 hours (approximately 20 minutes per pound) or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Prepare the Lemon Potatoes:
- While the lamb is roasting, prepare the potatoes. Peel and cut potatoes into wedges.
- In a large bowl, toss the potato wedges with olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Arrange the potatoes around the lamb in the roasting pan, or in a separate baking dish.
- Pour the more wine or chicken broth over the potatoes.
- Squeeze the juice from 2 lemons and place the rinds in the pan.
- Roast the potatoes in the oven alongside the lamb for about 1 hour (i.e. about an hour into roasting the lamb), or until they are golden and tender, stirring occasionally to ensure even cooking.
Finishing Up:
- Once the lamb is done roasting, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute within the meat.
- If needed, you can increase the oven temperature to 400°F (200°C) and roast the potatoes for an additional 10-15 minutes to crisp them up.
- Carve the lamb and serve it alongside the lemon potatoes.
Notes
Lamb is not like Beef cuts where having it rare is a tasty option. Lamb needs to be cooked. Roast about 22 minutes per pound to reach 135°F (57°C) for medium or 145°F (63°C) for medium/well done.
