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GREEK LAMB WITH LEMON POTATOES
Description
A few weeks ago I was craving lamb and my friend Mano G. Thanos was gracious enough to share a recipe from Greek Boston’s website with me. I cannot thank him enough.
Being a chef I am always tweaking recipes. I am a huge fan of fresh herbs so I added some fresh rosemary, oregano, lemon zest and thyme to my recipe. And I used olive oil instead of butter.
I am happy to report that it was a huge hit with the Mayo clan and I can see this becoming a regular in our home.
Απολαμβάνω (greek for enjoy) xxx Chef MM
GREEK LAMB WITH LEMON POTATOES
US (Imperial)
Print Ingredients
4 lb boneless leg of lamb
4 cloves of garlic
Handful of each – thyme, rosemary, oregano
2 lemons – zest for the marinade and juice for squeezing
over meat & potatoes
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 ½ pounds small Yukon Gold potatoes, peeled
InstructionsChop the garlic, rosemary, thyme and oregano and combine with the zest of 2 lemons.
Season the lamb with salt and pepper. Place in a large ziplock bag, and add the herb and garlic mixture. Seal the bag and marinade overnight.
Bring the lamb to room temperature. Tie it with string so it forms a roast. Place it in a large roasting pan.
Peel the potatoes and quarter them. Toss them with some olive oil, salt and pepper and place them around the lamb. Squeeze the juice of 2 lemons over the meat and potatoes and drizzle with the olive oil.
Preheat the oven to 375 F
Roast the meat on the bottom rack of the oven uncovered for 1 to 1½ hours (***) till golden and crispy
Remove the lamb and tent with foil, and let rest 15-20 minutes before carving and serving.
If the potatoes haven’t browned enough, return them to oven. Increase temperature to 450 F and continue cooking while meat is resting.
CHEF’S NOTE
*** roast lamb approximately 25 minutes per pound for medium rare. Internal temperature should register 145-155 F when done.
145 F for medium-rare
160 F for medium
170 F for well-done
SERVES 6-8
EU (Metric)
Print Ingredients
1.8 Kg boneless leg of lamb
4 cloves of garlic
Handful of each – thyme, rosemary, oregano
2 lemons – zest for the marinade and juice for squeezing
over meat & potatoes
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1.2 Kg pounds small Yukon Gold potatoes, peeled
InstructionsChop the garlic, rosemary, thyme and oregano and combine with the zest of 2 lemons.
Season the lamb with salt and pepper. Place in a large ziplock bag, and add the herb and garlic mixture. Seal the bag and marinade overnight.
Bring the lamb to room temperature. Tie it with string so it forms a roast. Place it in a large roasting pan.
Peel the potatoes and quarter them. Toss them with some olive oil, salt and pepper and place them around the lamb. Squeeze the juice of 2 lemons over the meat and potatoes and drizzle with the olive oil.
Preheat the oven to 180 C
Roast the meat on the bottom rack of the oven uncovered for 1 to 1½ hours (***) till golden and crispy
Remove the lamb and tent with foil, and let rest 15-20 minutes before carving and serving.
If the potatoes haven’t browned enough, return them to oven. Increase temperature to 230 C and continue cooking while meat is resting.
CHEF’S NOTE
*** roast lamb approximately 25 minutes per half Kg for medium rare. Internal temperature should register 63-68 C when done.
63 C for medium-rare
71 C for medium
77 C for well-done
SERVES 6-8
