Traditional Greek roast lamb with potatoes

Traditional Greek roast lamb with potatoes recipe

TO DRINK: Try with an aged cabernet sauvignon; the herbaceous flavours love lamb.

Traditional Greek roast lamb with potatoes

Serves: 10 – 12
Cooking Time: 5 hours 15 minutes

Ingredients

  • 2 cups water
  • 125ml (½ cup) olive oil
  • juice of 6 – 7 lemons
  • 2,5 – 3kg leg of lamb
  • salt and freshly ground black
  • pepper, to taste
  • 2 – 3 garlic cloves
  • 1 heaped tbsp oregano
  • 1,5kg potatoes, cut into large chunks

Instructions

1

Preheat the oven to 180°C.

2

Mix the water, oil and lemon juice in a large bowl and rub onto the lamb, coating the whole leg. Rub the lamb with salt, pepper, garlic and oregano, and place in a baking pan, pouring in the remainder of the marinade. Cover the pan tightly with heavy duty foil and place in the preheated oven.

3

After an hour turn the lamb over, cover tightly again, reduce the heat to 150°C and bake for a further 2 hours.

4

Turn the lamb carefully as it will be very tender. Add the potatoes to the pan, sprinkling them with salt. Once again, cover the pan tightly and cook for another 2 hours.

5

Shake the pan to move the potatoes around, remove the foil, increase the temperature to 200°C and roast until the potatoes are golden brown and the lamb has browned.

6

Remove from the oven and serve immediately.

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