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Roasted Leg of Lamb with potatoes

Lamb is a meat with strong aroma and complex taste. There are those who love it for these overpowering qualities and those who cannot stand it. This is an easy recipe that requires time, to allow for the marinating, and the cooking;  take your time, be patient and give it lots of love.

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Ingredients:

3½-4 kilo leg of lamb, bone in

Marinade:
1 whole head of garlic
2 tbs Greek oregano
2 tbs Greek thyme
2 tbs. dried rosemary
1 cup olive oil
1 cup fresh lemon juice
4 cups dry red wine
salt and pepper to taste

Dry rub for the lamb:
6-8 garlic cloves, peeled
2 tbs oregano
2 tbs thyme
2 tbs rosemary
1 tsp black peppercorns
salt

For rubbing the lamb:
2 tbs. olive oil


Potatoes:
3 kilos roasting potatoes,
1 cup olive oil
1 cup lemon juice
water
1-2 tbs oregano
salt and pepper to taste

Procedure:

Preheat oven at 190°C.

  • Peel and cut potatoes lengthwise into six wedges

1. Trim the excess fat off the lamb and set aside.

2. Finely chop the whole garlic head. Combine with the remaining marinade ingredients.

3.  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.

4. Using a mortar and pestle, crush the ingredients until they are pastelike in consistency; this is the dry rub.

5. Remove the lamb from the marinade and discard the marinade.

6. 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.

7.  Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.

8.  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.

9.  Roast for about 1 hour and 45 minutes frequently basting both the lamb and the potatoes with the pan juices.  Add a little water to the pan during baking, if necessary, to keep the pan juices from drying out.

10. Turn the heat up full blast at the end to get a crispy outer layer.

11.  Remove the lamb from the oven and let rest for about 10 minutes before carving.

12. Keep the potatoes in the turned off oven until ready to serve.

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