GREEK ROAST LEG OF LAMB WITH POTATOES
Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.
Provided by evelynathens
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash lamb well and pat dry.
- Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
- Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
- Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
- Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
- Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
- Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
- Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
- Place on a rack in a shallow roasting pan.
- Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
- Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
- Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
- Greeks do not like to eat lamb anyway but well-done.
- My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
- Do it the way you prefer in terms of timing, but this is the way it would be served here.
- Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!
ROAST BONELESS LEG OF LAMB WITH POTATOES, LEMON, AND MARJORAM
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with russet potatoes, an uncomplicated technique that infuses the potatoes with the bright flavors of the marinade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
- Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
- Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
- Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
- Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.
ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES
Provided by Bruce Aidells
Categories Lamb Potato Marinate Roast High Fiber Father's Day Dinner Rosemary Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
- Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
- Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
- Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
- Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
- Arrange potatoes and lamb on platter.
- What to drink:
- The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
ROAST LEG OF LAMB WITH POTATOES AND GARLIC
Yield Serves 6
Number Of Ingredients 6
Steps:
- Drizzle 2 tablespoons olive oil over lamb. Rub lamb with pressed garlic and 2 tablespoons oregano. Season generously with salt and pepper. Let stand 1 hour at room temperature.
- Preheat oven to 400°F. Place lamb on heavy large baking sheet with 1-inch-high sides. Roast lamb in oven 1 hour.
- Add potatoes and unpeeled garlic cloves to baking sheet. Drizzle potatoes with remaining olive oil and sprinkle with remaining oregano. Season potatoes generously with salt and pepper. Continue cooking lamb and potatoes until lamb is cooked to desired doneness, 40 minutes for medium rare.
- Transfer lamb to platter. Pour off any juices on baking sheet and reserve. Continue roasting potatoes until potatoes are brown and tender, stirring occasionally, about 15 minutes. Arrange potatoes around lamb on platter. Degrease reserved juices. Slip garlic cloves from skins; mix with reserved juices. Serve lamb and potatoes, spooning juices over lamb.
ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES
Categories Food Processor Herb Lamb Olive Potato Roast Artichoke Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
- Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
- Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
- Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
- Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
- Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.
ROAST LEG OF LAMB WITH POTATOES
Make and share this Roast Leg of Lamb With Potatoes recipe from Food.com.
Provided by Stacelee
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 tsp paprika, 1 tsp sea salt and 1/4 tsp freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.
- Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil and cook over high heat for 4 minutes. Drain. Return potatoes to pan with remaining oil, paprika, lemon rid and 2 tsp sea salt. Toss to combine, set aside.
- Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.
- Place potatoes on a platter. Thinly slice lamb and place on top. Sprinkle feta over lamb and spoon pan juices over. Serve.
Nutrition Facts : Calories 1426.9, Fat 95, SaturatedFat 35.9, Cholesterol 357.3, Sodium 605.5, Carbohydrate 38.5, Fiber 4.9, Sugar 4.3, Protein 101.1
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ROAST LEG OF LAMB WITH POTATOES AND ONIONS - EPICURIOUS
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- Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
- Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F.
- Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
- Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.
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