2012-09-25

Roast Lamb With Herbs and Potatoes





Hello there friends! You can’t go more traditional than this..
I’m not the typical traditional type of a Greek woman at all, let me tell you..  When I was living in Greece, I never danced a traditional dance (although I know how to dance, seriously I have no idea how that happened) and I don’t listen to Greek music. I love changing the traditional recipes that I grew up with and make them my own, all of them!....... Except this one!
Please, buy a leg of lamb and cook this Sunday Dinner.. Yamas!

Ingredients

1 leg of lamb 2 - 2 1/2 pounds 
Salt - Pepper - Oregano
Olive oil
6-8 cloves garlic, peeled
1 small bunch rosemary
1 small bunch thyme,
chopped 6-7 medium organic potatoes for baking skin on
1 cup chicken or vegetable broth
1 onion, halved
2 bay leaves

How to make

Preheat the oven as high as it goes and start to prepare the lamb.
 Stab the meat all over using a knife. Rub all over the meat with plenty of salt an pepper and put inside the little holes, a glove of garlic, a sprig of thyme and a sprig of rosemary.


Rub the whole leg with olive oil. Add the potatoes to the pan, the onion and the bay. Add salt and pepper, a bit of olive oil and pour the broth all over the potatoes. Place in the oven, lower the heat to 325 and immediately after the lamb goes in and cook for 3 hours.
When the lamb is ready, remove it from the pan and let it rest covered loosely with foil for 30 seconds. Put the potatoes back in the switched off oven to keep them warm.



I usually make a sauce with mustard and lemon juice to dress the meat portions.


 Enjoy!   

There are three things that you must consider before making this recipe, number one, the meat has to be in room temperature before baking. You can’t expect to have a juicy meat if you bake it frozen. Number two, start with the highest temperature so the meat will develop a crust from the beginning assuring the tenderness of the inside meat. Number three, let it rest. Let the meat rest after baking for at least half an hour.

14 comments:

  1. Oh Eri.. I literally just drooled my friend!!!
    I have to make my leg soon after reading your post!! Με κάνει να πεινασμένος!!

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  2. I cooked a leg of lamb last night! I wish I'd seen your recipe yesterday! I love the look of this. And your potatoes are gorgeous. I will try again and use your cooking methods! xx

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  3. Wow thats a feast! Looks perfectly roasted

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  4. Few things make me happier than to sit down and enjoy a properly prepared leg of lamb. Always so good.

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  5. I was just looking at lamb at the market and decided I needed a new recipe and here it is! I love all the fresh herbs here, it just sounds delicious!

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  6. Wow I've never had lamb that looks so appetizing! Japanese don't really eat lamb so I (or we) obviously don't know how to eat properly (only people in northern island eats lamb). Supermarket sells it occasionally but it's just not a popular meat to buy. I'd love to have this dish, since you never tweaked from the original. It must be great flavor kept in the family tradition!

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  7. Oh my goodness, I love love LOVE lamb! I have discovered this really cute little Greek restaurant around where I live, and it makes the BEST lamb I have EVER tasted. But I'm sure if I tried this one, it would give the other one a run for it's money

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  8. Wow! Looks so, so, delicious! I love roasted lamb, but have never roasted any lamb before! Love this, I'm practically drooling! Thanks for sharing, have a lovely day!

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  9. I love roast leg of lamb and make it similarly but don't put the potatoes in at the beginning with the lamb. Your meal looks so wonderful, I'll be making your version soon.

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  10. We used to eat a lot of lamb when I was young. This looks delish. xo

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  11. vgalmeno apo pasxa!!!!giam giam!!!!!
    filia polla koritsi mou!!!!!

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  12. Hi there. This week's Food on Friday is all about lamb! So it would be great if you linked this in. This is the link . Have a good week.

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  13. Lovely dish. Thanks for linking it in to Food on Friday: Lamb. I have just signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

    PS I took the duplicate link out for you - no problems

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  14. Hey, thanks a bundle for following Carole's Chatter. Cheers

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