Greek Lamb With Potatoes Food

GREEK ROAST LEG OF LAMB WITH POTATOES

Steps:

• Wash lamb well and pat dry.
• Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
• Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
• Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
• Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
• Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
• Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
• Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
• Place on a rack in a shallow roasting pan.
• Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
• Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
• Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
• Greeks do not like to eat lamb anyway but well-done.
• My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
• Do it the way you prefer in terms of timing, but this is the way it would be served here.
• Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

GREEK ROASTED LEG OF LAMB WITH POTATOES

Steps:

• Preheat your oven to 400 degrees.
• Place the garlic on the bottom of the roasting pan. Place the leg of lamb on top of the garlic. Arrange the onions around the lamb.
• Whisk the marinade and pour over the lamb. Rub it all over so that everything is marinated. Sprinkle the salt and black pepper over everything. Make sure that you season all sides of the lamb.
• Cover with aluminum foil and bake at 400 degrees for 30 minutes.
• In the meantime, peel and quarter the potatoes and place them in a large bowl covered with cold water.
• Reduce the temperature to 350 degrees and cook for 1 and 1/2 hour more covered with foil.
• Drain the water out of potatoes and drizzle about 1/4 cup or less olive oil over them. Lightly season them with salt, pepper, and some dried oregano. Add the potatoes to the roasting pan with the lamb and bake covered for an hour.
• Remove the foil and bake for about 30 minutes more or until the meat is falling off the bone. Remember to baste the lamb with the sauce in the pan each time you handle the pan.
• Remove from the oven and let it rest for 25 minutes in the roasting pan. Transfer it onto a nice platter with the potatoes and serve it with a delicious salad and crusty bread! You can also prepare some more ladolemono sauce to serve with the lamb. Enjoy!!
• OPTIONAL: The potatoes can be peeled and left whole so that you may cook them together with the lamb from the start. They will be very flavorful but will become a bit dark. It's up to you! Let me know which way you like it better in the comments section below.

TRADITIONAL GREEK ROASTED LAMB AND POTATOES

Steps:

• Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
• Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
• 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
• Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
• While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
• After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
• Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
• At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
• To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

GREEK LAMB WITH POTATOES & OLIVES

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
• Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
• Bake for 50 mins or until the veg are tender (cover with foil if they're getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.

GREEK ROASTED LAMB AND POTATOES

Steps:

• Preheat the oven to 400 F.
• Cut the lamb into 4 equal sized pieces, or as close as possible.
• Add all of the ingredients to a baking dish and mix well with your hands. After mixing, arrange the pieces of lamb on top of the potatoes and zucchini so the potatoes and zucchini are flavored by the meat.
• Bake at 400 F for an hour and fifteen minutes. Halfway through the cooking process, flip the meat and turn the potatoes and zucchini over. This will ensure even cooking throughout. The lamb should be pulling away from the bone when it's done, and the potatoes should be soft throughout.

GREEK LAMB WITH POTATOES

Steps:

• Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano.
• Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes.
• Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients.

GREEK ROAST LAMB AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
• Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
• Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.