TO DRINK: Try with an aged cabernet sauvignon; the herbaceous flavours love lamb.
Traditional Greek roast lamb with potatoes
- 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
Preheat the oven to 180°C.
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.
After an hour turn the lamb over, cover tightly again, reduce the heat to 150°C and bake for a further 2 hours.
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.
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.
Remove from the oven and serve immediately.