Name: Greek Style Roasted Lamb Recipe
Ingredients: Leg of Lamb (Bone-in, about 5-7 lbs): The star of the show! Opt for a bone-in leg of lamb for maximum flavor and juiciness. The bone marrow adds richness as it cooks, and the bone itself helps to distribute heat evenly, resulting in more tender meat. When selecting your lamb, look for a leg that is well-marbled with fat. This intramuscular fat is what renders down during cooking, basting the lamb from within and keeping it incredibly moist. If possible, choose lamb from a reputable butcher or farm. Grass-fed lamb is often considered to have a richer, more complex flavor. If you prefer a boneless leg, that will also work, but be mindful that it might cook slightly faster. You can ask your butcher to butterfly a bone-in leg for faster and more even cooking, while still retaining some of the bone-in flavor benefits.; Fresh Lemons (3-4 large): Lemons are the soul of Greek cuisine, and they are absolutely vital in this recipe. You’ll need both the zest and the juice. The zest, the brightly colored outer layer of the lemon peel, is packed with fragrant oils that infuse the lamb with a vibrant citrus aroma. The juice adds a refreshing tanginess that cuts through the richness of the lamb and brightens the overall flavor profile. Use fresh lemons – bottled lemon juice simply cannot compare in terms of brightness and complexity. Choose lemons that are heavy for their size, with smooth, brightly colored skin. Organic lemons are a good choice, especially when using the zest, to avoid any pesticide residue.; Garlic (8-10 cloves): Garlic provides a pungent, savory depth that complements the lemon and herbs beautifully. Fresh garlic cloves are essential for this recipe; garlic powder is not a suitable substitute. Use a generous amount of garlic, as it mellows and sweetens as it roasts. For a more intense garlic flavor, you can crush or finely mince the garlic. For a milder flavor, you can slice it thinly or even leave some cloves whole. Roasted garlic becomes sweet and creamy, adding a wonderful textural element to the dish.; Fresh Herbs (Rosemary, Oregano, Thyme – about 2-3 tablespoons each, chopped): The aromatic trio of rosemary, oregano, and thyme are the quintessential Greek herbs. They bring a warm, earthy, and slightly peppery flavor that perfectly complements the lamb and lemon. Fresh herbs are crucial for the best flavor. Dried herbs can be used in a pinch, but reduce the amount to about 1 tablespoon each as dried herbs are more concentrated. Rosemary provides a piney, slightly resinous note, oregano offers a robust, slightly bitter flavor, and thyme adds a subtle earthiness. Feel free to adjust the ratios to your preference, or even add other Mediterranean herbs like marjoram or mint for a slightly different twist.; Olive Oil (½ cup, extra virgin): Olive oil is another cornerstone of Mediterranean cuisine, and extra virgin olive oil is the best choice for its rich flavor and health benefits. It helps to create a flavorful marinade and also helps the lamb to brown beautifully during roasting. Use a good quality extra virgin olive oil for the best flavor. Greek olive oil would be particularly authentic, but any good quality extra virgin olive oil will work well.; Dried Oregano (1 tablespoon): While fresh oregano is important, a touch of dried oregano adds a different layer of oregano flavor, enhancing the overall herbal profile. It has a more concentrated and slightly more pungent flavor compared to fresh oregano.; Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the other flavors. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferable to pre-ground pepper for its brighter, more aromatic flavor. Don’t be shy with the salt and pepper – lamb can handle a generous amount of seasoning.; Potatoes (2-3 lbs, Yukon Gold or Red Potatoes, quartered): Potatoes roasted alongside the lamb are a classic accompaniment and they soak up all the delicious pan juices, becoming incredibly flavorful. Yukon Gold potatoes are a great choice because they are creamy and hold their shape well during roasting. Red potatoes also work well and have a slightly firmer texture. Quartering the potatoes ensures they cook through evenly and become nicely browned. You can also use other root vegetables like carrots, onions, or parsnips, or a combination, for added flavor and variety.; Chicken Broth or Water (1 cup): Adding a liquid to the roasting pan helps to create steam, which keeps the lamb moist during roasting. Chicken broth adds a bit more flavor, but water works just fine. You can also use vegetable broth or even white wine for a different flavor profile.

Ingredients

Leg of Lamb (Bone-in, about 5-7 lbs): The star of the show! Opt for a bone-in leg of lamb for maximum flavor and juiciness. The bone marrow adds richness as it cooks, and the bone itself helps to distribute heat evenly, resulting in more tender meat. When selecting your lamb, look for a leg that is well-marbled with fat. This intramuscular fat is what renders down during cooking, basting the lamb from within and keeping it incredibly moist. If possible, choose lamb from a reputable butcher or farm. Grass-fed lamb is often considered to have a richer, more complex flavor. If you prefer a boneless leg, that will also work, but be mindful that it might cook slightly faster. You can ask your butcher to butterfly a bone-in leg for faster and more even cooking, while still retaining some of the bone-in flavor benefits.

Fresh Lemons (3-4 large): Lemons are the soul of Greek cuisine, and they are absolutely vital in this recipe. You’ll need both the zest and the juice. The zest, the brightly colored outer layer of the lemon peel, is packed with fragrant oils that infuse the lamb with a vibrant citrus aroma. The juice adds a refreshing tanginess that cuts through the richness of the lamb and brightens the overall flavor profile. Use fresh lemons – bottled lemon juice simply cannot compare in terms of brightness and complexity. Choose lemons that are heavy for their size, with smooth, brightly colored skin. Organic lemons are a good choice, especially when using the zest, to avoid any pesticide residue.

Garlic (8-10 cloves): Garlic provides a pungent, savory depth that complements the lemon and herbs beautifully. Fresh garlic cloves are essential for this recipe; garlic powder is not a suitable substitute. Use a generous amount of garlic, as it mellows and sweetens as it roasts. For a more intense garlic flavor, you can crush or finely mince the garlic. For a milder flavor, you can slice it thinly or even leave some cloves whole. Roasted garlic becomes sweet and creamy, adding a wonderful textural element to the dish.

Fresh Herbs (Rosemary, Oregano, Thyme – about 2-3 tablespoons each, chopped): The aromatic trio of rosemary, oregano, and thyme are the quintessential Greek herbs. They bring a warm, earthy, and slightly peppery flavor that perfectly complements the lamb and lemon. Fresh herbs are crucial for the best flavor. Dried herbs can be used in a pinch, but reduce the amount to about 1 tablespoon each as dried herbs are more concentrated. Rosemary provides a piney, slightly resinous note, oregano offers a robust, slightly bitter flavor, and thyme adds a subtle earthiness. Feel free to adjust the ratios to your preference, or even add other Mediterranean herbs like marjoram or mint for a slightly different twist.

Olive Oil (½ cup, extra virgin): Olive oil is another cornerstone of Mediterranean cuisine, and extra virgin olive oil is the best choice for its rich flavor and health benefits. It helps to create a flavorful marinade and also helps the lamb to brown beautifully during roasting. Use a good quality extra virgin olive oil for the best flavor. Greek olive oil would be particularly authentic, but any good quality extra virgin olive oil will work well.

Dried Oregano (1 tablespoon): While fresh oregano is important, a touch of dried oregano adds a different layer of oregano flavor, enhancing the overall herbal profile. It has a more concentrated and slightly more pungent flavor compared to fresh oregano.

Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the other flavors. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferable to pre-ground pepper for its brighter, more aromatic flavor. Don’t be shy with the salt and pepper – lamb can handle a generous amount of seasoning.

Potatoes (2-3 lbs, Yukon Gold or Red Potatoes, quartered): Potatoes roasted alongside the lamb are a classic accompaniment and they soak up all the delicious pan juices, becoming incredibly flavorful. Yukon Gold potatoes are a great choice because they are creamy and hold their shape well during roasting. Red potatoes also work well and have a slightly firmer texture. Quartering the potatoes ensures they cook through evenly and become nicely browned. You can also use other root vegetables like carrots, onions, or parsnips, or a combination, for added flavor and variety.

Chicken Broth or Water (1 cup): Adding a liquid to the roasting pan helps to create steam, which keeps the lamb moist during roasting. Chicken broth adds a bit more flavor, but water works just fine. You can also use vegetable broth or even white wine for a different flavor profile.

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Instructions

Step 1: Prepare the Lamb (Prep Time: 20 minutes)

Pat the Lamb Dry: Remove the leg of lamb from its packaging and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear and crispy skin. Excess moisture will steam the lamb instead of allowing it to brown properly.

Score the Lamb (Optional but Recommended): Using a sharp knife, lightly score the fat cap of the lamb in a crosshatch pattern. Be careful not to cut into the meat itself. Scoring helps the marinade penetrate deeper into the lamb and also allows the fat to render more effectively, resulting in crispier skin.

Prepare the Garlic: Peel and mince or crush the garlic cloves. You can also slice them thinly if you prefer a milder garlic flavor, or leave some whole for a sweeter roasted garlic element.

Zest and Juice the Lemons: Zest 3-4 lemons using a microplane or fine grater. Be sure to only zest the yellow part of the peel, avoiding the white pith underneath, which can be bitter. Then, juice the zested lemons. You should have about ½ cup of lemon juice.

Combine Marinade Ingredients: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, fresh rosemary, fresh oregano, fresh thyme, dried oregano, salt, and freshly ground black pepper. This vibrant mixture is the heart of the Greek flavors.

Marinate the Lamb: Place the leg of lamb in a large roasting pan or a resealable plastic bag. Pour the marinade over the lamb, ensuring it coats all sides. Massage the marinade into the lamb, especially into the scores you made earlier. If using a roasting pan, cover it tightly with plastic wrap. If using a plastic bag, seal it tightly, removing as much air as possible.

Refrigerate and Marinate: Marinate the lamb in the refrigerator for at least 4 hours, or preferably overnight, for maximum flavor penetration. The longer the lamb marinates, the more flavorful and tender it will become. If marinating overnight, flip the lamb once or twice to ensure even marinating.

Step 2: Prepare the Potatoes (Prep Time: 10 minutes)

Preheat Oven: Preheat your oven to 450°F (232°C). A high initial temperature helps to sear the lamb and potatoes quickly, creating a beautiful crust.

Prepare the Potatoes: Wash and quarter the potatoes (Yukon Gold or Red potatoes work best). You can peel them if you prefer, but leaving the skins on adds nutrients and texture.

Toss Potatoes with Marinade: In a separate bowl, toss the quartered potatoes with a couple of tablespoons of the remaining marinade from the lamb (if there is any left, or just drizzle with a little olive oil and season with salt and pepper). This ensures the potatoes are also flavorful and seasoned. If you’re adding red onions, quarter them and toss them with the potatoes as well.

Step 3: Roast the Lamb and Potatoes (Cook Time: 2-2.5 hours)

Arrange Potatoes in Roasting Pan: Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats. This helps the lamb cook more evenly. Arrange the potatoes and onions (if using) around the lamb in the roasting pan, spreading them in a single layer if possible. If you overcrowd the pan, the potatoes may steam instead of roasting and browning.

Add Liquid to Roasting Pan: Pour the chicken broth or water into the bottom of the roasting pan. This creates steam, which helps to keep the lamb moist during roasting.

Roast at High Temperature: Place the roasting pan in the preheated oven and roast at 450°F (232°C) for 20 minutes. This initial high heat helps to sear the lamb and potatoes.

Reduce Oven Temperature: After 20 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for approximately 2-2.5 hours, or until the lamb is cooked to your desired doneness.

Baste the Lamb (Every 30-45 minutes): During roasting, baste the lamb with the pan juices every 30-45 minutes. This helps to keep the lamb moist and flavorful and also encourages browning. Use a bulb baster or a spoon to drizzle the juices over the lamb and potatoes.

Check for Doneness (Use a Meat Thermometer): The most accurate way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the lamb, avoiding the bone. For medium-rare, the internal temperature should be 135-140°F (57-60°C). For medium, it should be 140-145°F (60-63°C). For medium-well, it should be 145-150°F (63-66°C). For well-done, it should be 150-155°F (66-68°C). Remember that the internal temperature will continue to rise by a few degrees as the lamb rests.

Add Olives (Optional): If using Kalamata olives, add them to the roasting pan during the last 30 minutes of cooking. This will warm them through without making them too soft.

Step 4: Rest and Serve (Rest Time: 15-20 minutes)

Rest the Lamb: Once the lamb reaches your desired internal temperature, remove the roasting pan from the oven. Transfer the lamb to a cutting board and tent it loosely with foil. Let the lamb rest for 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. The potatoes can remain in the roasting pan to stay warm.

Carve and Serve: Carve the lamb against the grain into slices. Arrange the lamb slices on a platter, surrounded by the roasted potatoes and onions (and olives, if used). Drizzle the pan juices over the lamb and potatoes. Garnish with fresh mint (if using) and crumbled feta cheese (if using). Serve immediately with lemon wedges on the side.

Nutrition

Serving Size: one normal portion
Calories: 550-700
Sodium: 500-700mg
Fat: 35-50g
Saturated Fat: 15-20g
Carbohydrates: 20-30g
Fiber: 3-5g
Protein: 40-50g
Cholesterol: 150-200mg