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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

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

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