Roast Leg Of 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!

ROAST LEG OF LAMB WITH POTATOES AND GARLIC

Steps:

• Drizzle 2 tablespoons olive oil over lamb. Rub lamb with pressed garlic and 2 tablespoons oregano. Season generously with salt and pepper. Let stand 1 hour at room temperature.
• Preheat oven to 400°F. Place lamb on heavy large baking sheet with 1-inch-high sides. Roast lamb in oven 1 hour.
• Add potatoes and unpeeled garlic cloves to baking sheet. Drizzle potatoes with remaining olive oil and sprinkle with remaining oregano. Season potatoes generously with salt and pepper. Continue cooking lamb and potatoes until lamb is cooked to desired doneness, 40 minutes for medium rare.
• Transfer lamb to platter. Pour off any juices on baking sheet and reserve. Continue roasting potatoes until potatoes are brown and tender, stirring occasionally, about 15 minutes. Arrange potatoes around lamb on platter. Degrease reserved juices. Slip garlic cloves from skins; mix with reserved juices. Serve lamb and potatoes, spooning juices over lamb.

ROASTED LEG OF LAMB WITH POTATOES

Steps:

• Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
• Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
• Preheat oven to 425°F Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
• Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
• Reduce oven temperature to 350°F Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
• Arrange potatoes and lamb on platter.

ROAST LEG OF LAMB WITH POTATOES, ARTICHOKES AND OLIVES

Steps:

• Finely mince 1/2 cup oregano, garlic, salt and pepper in processor. Place lamb in large roasting pan. Rub lamb with 2 tablespoons olive oil. Spread 4 tablespoons oregano mixture over lamb, reserving remainder. Arrange lamb so that fat side is up. Let stand at room temperature 1 hour.
• Meanwhile, fill large pot with cold water. Add 4 tablespoons lemon juice to water. Cut 1 artichoke lengthwise into 8 wedges. Rub cut surfaces of artichoke with lemon half to prevent discoloring. Cut away choke and discard, leaving artichoke wedges intact. Place artichokes in pot with water . Repeat with remaining artichokes. Boil artichokes until almost tender, about 15 minutes. Drain. Transfer to large bowl. Add olives, 1 tablespoon lemon juice and 1 teaspoon oregano mixture to artichokes; toss to coat. Set aside.
• Preheat oven to 450°F. Roast lamb 10 minutes. Reduce temperature to 350°F.
• Meanwhile, mix potatoes, 2 tablespoons oil and oregano mixture in bowl.
• Arrange potatoes around lamb in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 140°F, about 50 minutes.
• Transfer lamb to large platter. Add artichoke mixture to roasting pan with potatoes; mix well. Continue roasting vegetables until tender, about 20 minutes. Surround lamb with vegetables. Garnish with oregano sprigs and carve roast at table.

PERFECT LEG OF LAMB WITH ROASTED GOLDEN POTATOES

Steps:

• Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest.
• With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan.
• Make scores, about 1/4″ deep, over entire top of lamb.
• Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper.
• Arrange halved potatoes around lamb, cut side up.
• Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time.
• Serves 6 to 8.

ROAST LEG OF LAMB WITH HARICOTS VERT AND BOULANGERE POTATOES

Steps:

• Tie the lamb or ask the butcher to do so.
• Cut 5 of the garlic cloves in half lengthwise, thin thinly slice them.
• Make slits in the lamb and insert the garlic slices into the meat.
• Coarsely chop the remaining 7 cloves.
• In a small dish, combine the chopped garlic, rosemary, thyme, pepper, and oil.
• Mix well; then rub mixture over the lamb; cover and refrigerate 1 hour.
• Preheat oven to 375°; lightly oil a large roasting pan.
• About 20 minutes before roasting, remove the lamb from the refrigerator; season it with salt.
• Put the lamb in the roasting pan; roast for about 1 ½ hours, or until an instant-read thermometer inserted in the thickest part reads 134°.
• Begin checking the temperature after 1 hour and 10 minutes, keeping in mind that lamb will cook quickly once it reaches a temperature of 125°.
• Transfer lamb to a serving platter and let it rest, loosely covered, with foil, for 30 minutes.
• Remove the pan juices in the roasting pan to make the jus.
• Make the potatoes: peel the potatoes and as each one is peeled, drop it into a bowl filled with cold water.
• Slice the potatoes ½ inch thick and return them to the water to prevent discoloring.
• In a 12-inch saute pan, heat the oil over med-high heat; cook the onions, stirring, for about 6 minutes, until softened.
• Add in the garlic and cook, stirring, for about 2 minutes, until softened.
• Drain the potatoes and add them in to the pan along with the parsley, thyme, and rosemary; season with salt and pepper, and cook for 10-12 minutes, until the potatoes and onions begin to brown lightly.
• Add in 1 cup of stock, stir well, and cook for 4-5 minutes, until the stock reduces a little.
• Add in the remaining ¾ cup stock and cook, tossing the potatoes and onions, for about 18 minutes, until the potatoes are tender when pierced with the tip of a sharp knife but still hold their shape and the stock has reduced to a thick, flavorful glaze; set aside, covered, to keep warm.
• Make the haricots verts: in a big saucepan of boiling water, cook the beans for about 4 minutes, until tender but still firm; drain and toss with the butter and season with salt and pepper; set aside, covered, to keep warm.
• Make the jus: pour off all but 1 tablespoon of fat from the lamb roasting pan.
• Set the pan on the stove, covering 2 burners.
• Add in the shallot and cook, stirring, for about 2 minutes, taking care not to let it burn.
• Add in the wine; bring to a boil.
• Deglaze the pan, using a wooden spoon to scrape up the browned bits sticking to the bottom; transfer the contents of the pan to a saucepan.
• Set the saucepan over high heat and boil for about 8 minutes, until the wine nearly evaporates.
• Add in the stock and the collected juices from the resting lamb and return to the boil, skimming any foam that rises to the surface.
• Cook for about 12 minutes, until the sauce thickens; season with salt and pepper.
• Strain the sauce, if desired, and swirl in the butter; should have about 1 cup sauce.
• Carve the lamb and arrange the slices on a platter; spoon the potatoes and beans into bowls and serve alongside the lamb; pass the sauce in a sauceboat.
• Suggested to serve this with a young French red Burgundy, an aged Bourdeaux, or an Italian Barolo.

ROAST LEG OF LAMB WITH POTATOES

Steps:

• Preheat oven to 180°C Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 tsp paprika, 1 tsp sea salt and 1/4 tsp freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.
• Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil and cook over high heat for 4 minutes. Drain. Return potatoes to pan with remaining oil, paprika, lemon rid and 2 tsp sea salt. Toss to combine, set aside.
• Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.
• Place potatoes on a platter. Thinly slice lamb and place on top. Sprinkle feta over lamb and spoon pan juices over. Serve.