Ingredients
-
6
-
14
-
2
-
2
-
1/3
-
1
-
2
-
3/4
-
1
-
1
-
-
-
-
-
Directions
Greek Roast Leg of Lamb with Potatoes,A traditional greek roast for a Sunday dinner.,Great recipe, making it for my Pascha dinner for the second time this year. One question: ingredients list includes Dijon mustard but it is not referenced anywhere in the directions. Does it go in the marinade or in with the crushed garlic and herbs? As I realized it too late for the marinade, am adding it to the crushed garlic.,My family loved this lamb recipe. Made for Easter. The potatos and juices are delicious ! l will make this again!
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Steps
|
1
Done
|
Wash Lamb Well and Pat Dry. |
|
2
Done
|
Finely Chop 8 Cloves of Garlic and Place in a Glass Dish or Sturdy Plastic Bag Large Enough to Hold the Lamb. |
|
3
Done
|
Stir in 4 Tsps Each of Oregano and Rosemary, 1/4 Cup of the Oil, the Wine, Zest and Lemon Juice. |
|
4
Done
|
Place Lamb in Marinade, Turning to Coat Well on All Sides; Cover and Refrigerate Overnight. |
|
5
Done
|
Crush Remaining 6 Cloves of Garlic and Stir Together With Remaining 2 Tsps Each Oregano and Rosemary. |
|
6
Done
|
Remove Lamb from Marinade (keep Marinade) and Pierce in Several Places With the Tip of a Sharp Knife. |
|
7
Done
|
Rub Garlic-Herb-Mustard Mixture Over Lamb, Pressing Into Incisions. |
|
8
Done
|
Coat With Remaining 2 Tbsp of Oil and Sprinkle With Salt and Pepper. |
|
9
Done
|
Place on a Rack in a Shallow Roasting Pan. |
|
10
Done
|
Peel Potatoes and Cut Into Large Wedges or Like Cottage Fries (or If You Are Using Small, New Potatoes, Leave Them Whole). |
