GREEK LAMB AND POTATOES RECIPES

Name: Greek Roast Leg of Lamb with Potatoes
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving(s)
Ingredients: 6 lbs bone-in leg of lamb (about); 14 cloves garlic; 2 tablespoons dried oregano; 2 tablespoons rosemary; 1/3 cup olive oil; 1 cup red wine; 2 lemons, zest of, of grated; 3/4 cup fresh lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 pepper; 8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person; 2 tablespoons olive oil

GREEK ROAST LEG OF LAMB WITH POTATOES RECIPE - FOOD.COM

Greek Roast Leg of Lamb with Potatoes Recipe - Food.com image

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

Steps:

Wash lamb well and pat dry.
Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
Place on a rack in a shallow roasting pan.
Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes).
Greeks do not like to eat lamb anyway but well-done.
My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink<shudder> lamb being passed around).
Do it the way you prefer in terms of timing, but this is the way it would be served here.
Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

Nutrition Facts : Calories 1118.9, FatContent 58.8, SaturatedFatContent 21.6, CholesterolContent 227.9, SodiumContent 530.9, CarbohydrateContent 69.2, FiberContent 8.7, SugarContent 3.7, ProteinContent 71.3

SLOW-COOKED GREEK-STYLE LAMB AND POTATOES - HEALTHY FOOD GUIDE

Slow-cooked Greek-style lamb and potatoes - Healthy Food Guide image

1 Preheat slow cooker to low. Place lamb, garlic, onion, lemon wedges and potatoes in slow cooker. Sprinkle with oregano and top with rosemary. Add cherry tomatoes and another can of water. Cook for 7....

Provided by Sally Parker

Total Time 490 minutes

Prep Time 10 minutes

Cook Time 480 minutes

Yield 4

Number Of Ingredients 12

Ingredients

600g lamb shoulder, trimmed, cut into 5cm chunks
6 cloves garlic, chopped
1 medium red onion, cut into thick wedges
1 lemon, cut into 6 wedges
600g (about 12) small waxy potatoes
1 tablespoon olive oil
3 teaspoons dried oregano
1 sprig rosemary
½ cup Greek olives
400g can cherry tomatoes in juice
chopped flat-leaf parsley, to garnish
...

Steps:

1 Preheat slow cooker to low. Place lamb, garlic, onion, lemon wedges and potatoes in slow cooker. Sprinkle with oregano and top with rosemary. Add cherry tomatoes and another can of water. Cook for 7-8 hours.
2 Scatter parsley over lamb and veges and serve.

Nutrition Facts : ServingSize 4 serves, Calories 474 calories, FatContent 21 g, CarbohydrateContent 35 g

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