greek roasted leg of lamb & potatoes
Never skip leg day.
where to find me
the one whole leg collection
the basics
— serves like 10 (a leg is really big)
— takes 3ish hours (an hour to prep, about 2 hours to roast & rest)
the ingredients
— leg of lamb | 1 whole, 5-6 lbs, trimmed (you can ask the butcher to trim it for you, or you can use a sharp paring knife to take off the tough fat and membrane)
I have found in my many years of grocery shopping, that there are few things more satisfying than walking up to the meat counter, the butcher asking if you’re looking for poultry, and replying, “Nope, I want that whole leg.”
— lemons | 2, cut in half
You’ll use the juice of one half for the lamb marinade, and juice the other half over everything at the end
— garlic | 2 cloves for the potatoes & 6 cloves for the lamb, minced
— thyme | 1 tbs for the potatoes & 2 tbs for the lamb, minced
— dried oregano | 1 tbs for the potatoes & 1 tbs for the lamb
— butter | 1/4 cup (1/2 stick), melted
— olive oil | 2 tbs for the potatoes & 1/4 cup for the lamb
— white wine | 1/4 cup and glass (or two) for you
Much like any other mincing-heavy recipe, pls wait until you’re done with the knives before getting toooo drunk
— russet potatoes | 4, thinly sliced into rounds
— salt & pepper | 1/2 tsp each for the potatoes & 2 tsp each for the lamb
— sheep’s milk feta cheese | 1/2 cup, crumbled
recipe adapted from Damn Delicious
the process
— preheat oven to 350
— in a roasting pan or big ass baking dish, toss the potatoes with 2 tbs olive oil, 2 cloves minced garlic, 1/2 tsp each salt & pepper, 1 tbs thyme, and 1 tbs oregano, then lay them out evenly in the bottom of the pan
— in a small bowl, combine the melted butter, juice of half a lemon, 6 cloves minced garlic, 1/4 cup olive oil, wine, 2 tbs thyme, 1 tbs oregano, 2 tsp each salt & pepper
— take your leg and place it on top of the potatoes, thick side up
— massage as much of your marinade as you can onto the lamb, rotating as necessary, making sure it lands back with the thick side up
— pour any extra marinade over the lamb and the potatoes
— roast for about an hour and a half or until the internal temp of the breast reaches 135 for medium (that’s how I like it)
— sprinkle the feta over the potatoes and allow the leg to rest, covered with foil, for 15 minutes
— carve it up and serve with the other lemon half
notes
— gluten free
— to make dairy free, skip the feta and replace the butter in the marinade with more olive oil
