Introduce your family to the succulent taste of lamb, which is a common protein in Middle Eastern cuisine. This Greek-inspired recipe features a bone-in leg of lamb that is marinated overnight in wine, citrus juices, and aromatic herbs. The meat is surrounded with potato wedges and roasted in a savory sauce. It is a lovely dish for Orthodox Easter. Smart Recipes, European Recipes, Lamb Recipes, Recipes Lamb European Greek Roast Leg Of Lamb With Potatoes Greek Roast Leg Of Lamb With Potatoes Recipe | PT2H40M Serves 8 Ingredients: 14 Cloves Garlic 0.5 Cup Extra-Virgin Olive Oil 1 Cup Red Wine 2 Large Lemons 0.75 Cup Fresh Lemon Juice 2 Tablespoons Rosemary 2 Tablespoons Dried Oregano 6 Pounds Bone-In Leg Of Lamb 1 Tablespoons Dijon Mustard 1 Teaspoon Salt 0.5 Teaspoon Freshly Ground Black Pepper 8 Large Potatoes Peel and mince 8 garlic cloves finely and add to a large marinating bag. Add 1/4 cup olive oil, wine, lemon zest, lemon juice, 4 teaspoons rosemary and oregano. Add lamb to the marinating bag and shake to coat the lamb all over. Refrigerate overnight to marinate. Preheat the oven to 375 degrees. Mince remaining 4 garlic cloves and stir with mustard and remaining rosemary and oregano. Remove the lamb from marinade and reserve the marinade. Slit the lamb in several places using a sharp knife. Massage the lamb with the mustard mixture, season genoursly with salt, pepper and 2 tablespoons of olive oil. Arrange a roasting rack in a large roasting pan, and nestle leg of lamb on to the roasting rack. Toss the potato wedges with the reserved marinade and remaining 2 tablespoons of olive oil. Place potatoes along with the marinade around the lamb in the roasting pan and roast for about 1 1/2 hours. After that, stir the potatoes and turn the lamb over to roast on the other side. Roast another 45 minutes.

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