2 hrs 30 mins
This has been our Easter dinner almost every year since 1993, when I first tried this recipe published in the now defunct Modern Woman magazine. It was contributed by a reader named Helen Pappas, who suggests to readers that they use dried oregano instead of fresh for a more authentic Greek flavour. The potatoes alone are so delicious that I always have to cook extra and even then, I seldom have leftovers!
My Private Note
Units: US | Metric
- 1If the lamb is frozen, thaw overnight in the refrigerator.
- 2Bring the meat to room temperature before roasting.
- 3If the lamb is fatty, trim the thick fat but leave a thin layer.
- 4Rub 1 tablespoon of oil over the entire surface of the lamb, then sprinkle the whole surface with 2 teaspoons oregano and a generous grinding of pepper.
- 5Slice 4 garlic cloves into 16 slivers.
- 6Using the tip of a small knife, make 16 1/2"-deep slits in the lamb and insert the slivers of garlic into the slits.
- 7Preheat the oven to 375 degrees F.
- 8In a small measuring cup, whisk together the remaining tablespoon oil, remaining 2 teaspoons oregano, remaining 4 garlic cloves (finely minced), 1/2 teaspoon each salt and pepper, water and lemon juice.
- 9Peel the potatoes and cut into 1" cubes (no larger or they won't cook thoroughly.).
- 10While you are working, put the cubed potatoes immediately into cold water to prevent them from turning brown.
- 11Drain the potatoes and place in a large covered roasting pan.
- 12Toss with the lemon juice mixture.
- 13Lightly sprinkle the entire surface of the lamb with salt, then set the lamb on the potatoes, rounded side down.
- 14Roast the lamb uncovered for 30 minutes.
- 15Then turn it over, cover, and continue to roast for another 1 to 1-1/2 hours. I like my lamb well done so I go for the longer time.
- 16Stir the potatoes occasionally and if they stick to the pan, add a couple of tablespoons of water to loosen them.
- 17Remove the lamb to a cutting board and let stand for 15 minutes before carving.
- 18Keep the potatoes warm in the oven until ready to serve.
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Nutritional Facts for Garlic Roasted Leg of Lamb With Lemon Oregano Potatoes
Serving Size: 1 (472 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 878.8
- Calories from Fat 410
- Total Fat 45.6 g
- Saturated Fat 18.2 g
- Cholesterol 202.6 mg
- Sodium 384.7 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 6.6 g
- Sugars 2.6 g
- Protein 62.3 g