Greek Lemon Roast Lamb And Potatoes
Updated: Mar 3, 2022
1 Leg of lamb
500g Yellow flesh potatoes
2 sprigs of rosemary
1 tbsp mustard
1 tbsp honey
¼ cup olive oil
1 tbsp oregano
5 cloves of garlic
Today we are going to make Roasted leg of lamb.
This is an easy meal to make and takes about 3 and a half hours to cook. Most of that time is in the oven while you relax.
To start, we are going to peel and cut about 500g of yellow flesh potatoes and cut them into 1 inch pieces.
Take the potatoes and toss them into your baking tray. Place aside and lets start making the marinade.
Take a few stalks of rosemary and finely chop them. Zest two lemons and add the juice of both to your bowl. Remember to use a small sive to do this to keep the seeds out. Add 1 tbsp of oregano, 1 tbsp honey, 1/4 cup of olive oil, 1 tbsp of mustard, and some salt and pepper. Mix until it comes together like a dressing.
Place your leg of lamb on top of the potatoes and score the meat a few times. (you don't have to do this if you don't want)
pour the marinade over the lamb and rub it in, making sure you coat all the potatoes too.
We want to make sure every bite is tasty!
Add a cup of water to the pan. Then using some aluminum foil, tightly wrap the pan so no air can escape. Place in a 350 degree oven for 3 hours.
Once it has cooked for 3 hours, remove from the oven. Remove the tin foil and place back in the oven until everything is golden brown.
Plate it up and serve it with a squeeze of fresh lemon!