Greek Easter roast lamb & potatoes
Ingredients
- 4 lbs a leg of lamb with the bone in
- 3-4 cloves of garlic
- 3-4 sprigs fresh rosemary roughly chopped
- 3-4 sprigs fresh thyme roughly chopped
- 1/2 cup extra virgin olive oil
- 1 organic bouillon cube such as Kalo. It can be chicken or veggie.
- 2 1/2 lbs potatoes cut in 1 inch pieces
- sea salt
- fresh ground pepper
- dried Greek oregano
Instructions
the lamb
- Preheat oven to 180* C (350* F) Fan.
- Place the leg of lamb on a large roasting pan (I like to place whatever herb I have left over under the lamb). Cut small slits in the meat in various places.
- Thinly slice 3 cloves garlic and tuck them in the slits you created in the meat.
- In a bowl, add 2-3 tablespoons of olive oil and the bouillon cube. Mash with a fork until the cube dissolve completely. Add 3/4 of the chopped rosemary, 3/4 of the chopped thyme and 3/4 of the chopped sage, mix well, add fresh ground pepper and pour all over the lamb. Rub it all over until meat it is completely coated. Pour the 2 cups of water into the baking pan and cover securely with parchment paper and then with aluminum foil.
- Roast for 1 hour.
the potatoes
- Cut into 3-4 cm pieces and transfer to a bowl. Mince the remaining garlic.
- Add 2 tablespoons of olive oil, the garlic, the rest of the chopped rosemary, thyme and sage, a pinch or two of oregano and the juice of the two lemons and salt and pepper. Mix well. Set aside.
after one hour
- Remove the baking pan with the lamb from the oven, remove the coverings and add the potatoes.
- Cover again and roast for another 1 1/2 hours. Uncover and cook for about another 1/2 hour or until meat is well browned and the potatoes are golden.
- Serve with a traditional Greek maroulosalata, a salad of one chopped romaine lettuce, 2 thinly sliced scallions (including the green parts), about 2 tbs of chopped dill and a light vinaigrette.