Greek Roast Lamb with Potatoes
- Total timeTotal
- 2 hr 30′
- ServingsServings
- 4-6
Roast lamb with potatoes is a Greek classic, the dish of Easter Sunday and of every big family table. The recipe is simple, but a few small secrets make the difference. The most important is to choose a very good piece of lamb, because good ingredients are the best base for a successful recipe.
Roast lamb with potatoes is a Greek classic, the dish of Easter Sunday and of every big family table. The recipe is simple, but a few small secrets make the difference. The most important is to choose a very good piece of lamb, because good ingredients are the best base for a successful recipe.
Personally, I choose small legs of lamb, one of the most tender cuts, and with the right aromas you too can make the tastiest roast lamb! Of course, you can also use a large leg or another cut of lamb.
Step by step
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Greek Roast Lamb with Potatoes Recipe
Ingredients
Method
- Peel the garlic cloves and, if they are large, cut them in 2 or 4.
- Place the lamb in a roasting pan.
- With a sharp knife, make small cuts in the legs of lamb and push a little fresh rosemary and a sliver of garlic into each one.
- Blend the rest of the ingredients, except the wine, in a food processor. Spread half of the mixture over the lamb and let it marinate for a while.
- Peel the potatoes, cut them into wedges and put them in a large bowl. Pour over the remaining marinade and mix well.
- Add the potatoes to the pan with the lamb and finally pour in the wine.
- Cover the pan with parchment paper and then seal it tightly with aluminum foil.
- Roast the lamb at 180°C for 90 minutes, then uncover and roast for about another 30 minutes, until it takes on a nice color.
- Serve the roast lamb hot, right away, with a glass of red wine.
