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GREEK LAMB WITH LEMON POTATOES

GREEK-LAMB-WITH-LEMON-POTATOES

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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



Instructions

Chop 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



Instructions

Chop 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




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