LAMB AND POTATOES GREEK 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

GREEK LAMB WITH POTATOES & OLIVES RECIPE | BBC GOOD FOOD

Greek lamb with potatoes & olives recipe | BBC Good Food image

Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread

Provided by Sara Buenfeld

Categories Dinner, Main course

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 9

Ingredients

800g medium-size potatoes , skin on, thinly sliced
4 large tomatoes , thinly sliced
1 aubergine , thinly sliced
4 garlic cloves , chopped
3 tbsp oregano leaves, plus extra for sprinkling
85g pitted Kalamata olives , halved
5 tbsp olive oil , plus a drizzle
100g feta cheese , crumbled
4 lamb steaks

Steps:

Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.

Nutrition Facts : Calories 772 calories, FatContent 51 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 38 grams protein, SodiumContent 2.03 milligram of sodium

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