GREEK ROASTED LAMB WITH POTATOES

 

2.25 kg (5 lb) bone-in leg of lamb

8 medium onions 

20 cloves of garlic

10 potatoes

Salt, red and black pepper to taste

Olive oil

The Marinade:

The juice of 3 lemons

1/2 cup olive oil

1 tspn oregano

1/2 tsp red pepper flakes

Ladolemono sauce:

1/2 cup olive oil

1 tsp oregano

The juice of 2 lemons

1 garlic clove minced

Salt and pepper to taste

Just whisk all the ingredients together. 

Preheat oven to 180 C (350 F) Place the garlic on a large roasting pan, place the lamb on top and arrange the onions around the lamb. 

Whisk the marinade and pour it over the lamb. Rub it all over so that everything is marinated. Cover with aluminium foil and bake the lamb for 30 minutes.

In the meantime. peel and quarter the potatoes and place them in a bowl of cold water. Reduce the temperature and roast thhe lamb for 1.5 hour covered with foil. 

Drain the water from the potatoes slightly season with salt and pepper and drizzle with olive oil Remove the foil and bake for 30 minutes more until the meat is falling off the bone. Remember to baste the lamb with the sauce from the pan. 

Remove from the oven and let it rest for 25 minutes in the roasting pan. Transfer to a hot dish with the potatoes and serve it with a delicious salad sprinkled with ladolemono, and crusty bread.