Greek Roast Lamb With Potatoes Recipe
A delicious Greek roast for a Sunday lunch. This recipe has a couple of twists to a traditional Greek Lamb Roast. Most notably no lemon or extra water, but we do add Spanish onion and lots of garlic. We are sure you will absolutely delight in the flavours that come from this dish.
- 3.2 kg Bone-In Leg of Lamb
- 5-6 Cloves of Garlic
- 2 Tablespoons of Dried Oregano
- ½ Cup of Olive Oil
- ½ Tablespoon of Salt
- ½ Tablespoon of Ground Pepper
- 2 Large Spanish Onions
- 1 Red Pepper
- 18 Small Potatoes
- Wash lamb and pat dry.
- Turn on oven (pre-heat) to 200º C before preparing the lamb below.
- Cut each clove into 3-4 pointy pieces, use a small pointy knife to stab the lamb and insert the clove pieces right into the lamb meat (cutting the cloves with a pointy end makes it easier to insert). Try and spread the insertion of the cloves right across the lamb leg on both sides (you should have around 10-15 insertions).
- Place lamb in a large roasting tray (large enough to fit the potatoes later on). Spread the olive oil over the lamb, turning the leg to cover both sides and enough to cover most of the base of the roasting tray.
- Starting on one side of the lamb spread enough dried oregano to cover the whole leg with a 50% coverage (not too much but enough to cover the lamb well). Spread half of the salt and ground pepper on this same side.
- Turn the lamb over and repeat Step 4 spreading the rest of the Oregano, Salt and Pepper on this side of the lamb.
- Turn the lamb with the flat side facing down onto the tray. Cover lamb alone with aluminium foil (shiny side touching the lamb) and then put into the oven.
- Lamb should be left to cook for about 50 minutes with aluminum foil covered.
- In the meantime, prepare potatoes, pepper and Spanish onions.
- Wash, peel cut small potatoes in half only (if using larger potatoes cut them into 4 wedge style pieces each).
- Wash and cut red pepper into 4-6 long pieces (add more peppers if you wish).
- In a separate bowl place potatoes and red pepper slices, cover with 2 tablespoons of olive oil, spread salt and grounded pepper and oregano and mix well, so that the oil has spread over all the vegetable surfaces.
- Peel and cut the 2 large Spanish onions into 4 pieces each. Place to the side separately.
- Take lamb out of oven after 50 minutes, take aluminium foil off the lamb and discard the foil.
- Spread the potatoes and pepper slices evenly around the edge of the roasting tray, keeping lamb in the middle. Spread onion pieces around the roasting tray evenly.
- Roast uncovered at 190º for another 1½ hours checking regularly to make sure the vegetables are not overcooked.
- Make sure the lamb is crusty and cooked well. Don't overcook the potatoes.
The onion gives the whole roast a delicious extra kick of flavour and maintains moisture in the roasting oven.
Some people put water in the roasting tray we don't recommend it here, the above method will give you a more crisp and defined flavour.
You could make variations of the above recipe with pumpkin and sweet potato in the tray, but keep the Spanish onion, it gives a great flavour. Also, don't be afraid to add more salt or oregano.
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