Try Roast Leg of Lamb With Potatoes Greek Style

Step 1

Gather the ingredients. Add 3/4 cup olive oil, juice of 2 lemons, garlic, fresh rosemary leaves, 2 tablespoons salt, and 1 teaspoon pepper to a blender or food processor and process until smooth. The marinade should be thick in consistency so it doesn’t run off the meat while cooking and forms a bit of a crust. Place the meat in a large roasting pan. Brush a thick layer of marinade on covering as much meat as possible. Refrigerate until ready to roast.

Step 2

Gather the ingredients and heat the oven to 425 F. Add the potatoes to a large bowl. Drizzle with 1/4 cup olive oil and then season with a pinch of salt and pepper. Add the garlic powder, oregano, and dried rosemary. Toss the potatoes well to cover. Place the potatoes in the bottom of the roasting pan and make a well in the center. Lay the leg of lamb on top of the potatoes.

Step 3

Roast at 425 F for 20 minutes uncovered. Lower the temperature to 350 F and continue to roast uncovered. Be sure to baste the potatoes and the lamb with pan juices while they are cooking. A 9-pound leg will take approximately 3 hours to cook, but it's best to use a reliable meat thermometer to gauge doneness because ovens tend to vary. Remove the lamb from the oven when a thermometer inserted into the meatiest part of the leg reaches 155 F. Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing. While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra color if needed. Otherwise, remove the potatoes to a platter, give them a squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb.