Greek Inspired Roast Leg of LambCourse: DinnerCuisine: GreekDifficulty: Easy
4 lb leg of lamb or rack of lamb
6 large potatoes cubed or 16 small white whole potatoes
2 cloves garlic, peeled and halved
1 red onion, chopped finely
Juice of half a lemon
1 cup of dry white wine or a broth of choice (I use vegetable as to not taint the flavour)
1/2 cup of water
1/2 cup of vegetable oil
3 tbsp of melted butter
1 tbsp sea salt
1 tbsp oregano
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Pepper to taste
- Preheat oven to 350 f
- On cutting board place lamb on it’s side and in 4 places make small incisions.
- Insert garlic into the slits;
- Season meat with salt, pepper and oregano.
- Melt butter and combine with lemon juice then brush over the lamb.
- Strip rosemary and thyme from stalks and sprinkle over the lamb.
- Place in a roasting pan with a lid.
- Add the white wine or stock, onion, and water.
- Cover and roast at 325 F for 2 hours.
- Remove the lid and increase heat to 375 F and bake for another 1 hour, basting several times throughout the cooking process.
- In a separate pan add vegetable oil and place into oven approx. 45 minutes prior to lamb’s finished cooking time.
- When oil is sizzling in pan remove pan from oven and add potatoes.
- Return pan into oven and cook for 45 minutes.
- Potatoes should be golden brown and crispy.
- amb often intimidates people as they think they need mint sauce and the works but in reality lamb is just as easy as cooking a chicken or roast of beef. The key buy local lamb from your area whenever possible.The flavour is far superior to lamb farmed and shipped frozen.