Greek Roast Leg Of Lamb With Potatoes Recipes

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GREEK ROAST LEG OF LAMB WITH POTATOES



Greek Roast Leg of Lamb with Potatoes image

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

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

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!

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY



Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy image

Categories     Citrus     Garlic     Lamb     Olive     Roast     Easter     Spring     Gourmet

Yield Serves 6 with lamb left over

Number Of Ingredients 13

1 large lemon
1/3 cup brine-cured green olives (preferably Italian)
4 large garlic cloves
1/4 cup packed fresh flat-leafed parsley leaves
4 tablespoons olive oil
3 pounds boiling potatoes (preferably Yukon Gold)
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
For pan gravy
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup water
Garnish: lemon halves and olive branches

Steps:

  • Preheat oven to 450°F.
  • With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
  • Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
  • Reduce temperature to 350°F.
  • Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
  • Make gravy:
  • In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
  • Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

GREEK ROAST LAMB



Greek roast lamb image

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 8

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

Steps:

  • Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  • Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium

ROASTED GREEK LEG OF LAMB



Roasted Greek Leg of Lamb image

This roasted leg of lamb recipe is from a place called Koutouki Greek Tavern. It is absolutely wonderful and I feel I have to share it!

Provided by xMichellex

Categories     World Cuisine Recipes     European     Greek

Time 1h40m

Yield 12

Number Of Ingredients 11

1 (3 pound) leg of lamb
4 each potatoes, peeled and quartered
4 carrot, (7-1/2")s carrots
4 stalks celery
6 cloves garlic
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh rosemary
1 ½ cups olive oil
2 each lemons, juiced
⅓ cup dry white Retsina wine
3 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the leg of lamb into a large roasting pan. Distribute potatoes, carrots, and celery around the meat. Slice small slits all over the surface of the lamb and stuff them with garlic cloves. Sprinkle oregano and rosemary over meat.
  • Mix olive oil, lemon juice, wine, and mustard together and drizzle over the meat and vegetables.
  • Bake, covered, in the preheated oven for 1 hour. Uncover and continue baking until browned, about 20 minutes. An instant-read thermometer inserted into the thickest part of the lamb should read at least 130 degrees F (54 degrees C).
  • Let lamb cool for 5 minutes. Serve with the vegetables.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 18.8 g, Cholesterol 45.7 mg, Fat 34.4 g, Fiber 3.4 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 160.4 mg, Sugar 2 g

TRADITIONAL GREEK ROASTED LAMB AND POTATOES



Traditional Greek Roasted Lamb and Potatoes image

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

Provided by Marilena Leavitt

Categories     Main course

Time 3h20m

Yield 4

Number Of Ingredients 16

3.5 lbs. lamb shoulder (bone in)
¼ cup extra virgin olive oil
2 tsps. sea salt
1 tsp. freshly ground black pepper
8 med. garlic cloves, divided into half slivered and half minced
4 sprigs fresh rosemary, divided
4 springs fresh thyme
2 tsp. dried Greek oregano
--- zest of one lemon
For the potatoes:
2 lbs. Yukon Gold potatoes, peeled & quartered
1½ tsps. sea salt
½ tsp freshly ground pepper
1 tsp. dried Greek oregano
Juice of 1 medium lemon
½ cup water or chicken stock, hot (if needed)

Steps:

  • Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
  • Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
  • 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
  • Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
  • While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
  • After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
  • At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
  • To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

GREEK ORANGE ROAST LAMB



Greek Orange Roast Lamb image

In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional dish to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 4

Number Of Ingredients 8

1 large orange, juiced
3 tablespoons dark French mustard
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 potatoes, peeled and cut into 2-inch pieces
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
  • Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
  • Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 20 to 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES



Classic greek roasted leg of lamb with lemon-garlic potatoes image

Make and share this Classic greek roasted leg of lamb with lemon-garlic potatoes recipe from Food.com.

Provided by Poppy

Categories     Lamb/Sheep

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 23

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

Steps:

  • Trim the excess fat off the lamb and set aside.
  • Finely chop the whole garlic head.
  • Combine with the remaining marinade ingredients.
  • Place the lamb in a large, deep container or baking dish and pour in the marinade.
  • Turn the lamb in the marinade so that it is coated all over.
  • Cover and refrigerate overnight.
  • Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
  • Remove the lamb from the marinade and discard the marinade.
  • Make 10-15 small incisions all over its surface using a small, sharp paring knife.
  • Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
  • Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
  • Preheat the oven to 375°F (190°C).
  • Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
  • Season well with salt and pepper.
  • Place the lamb over the potatoes.
  • 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.
  • Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
  • Remove the lamb from the oven and let rest for about 10 minutes before carving.
  • Keep the potatoes in the turned off oven until ready to serve.

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