Traditional Greek Roasted Lamb And Potatoes Food

GREEK ROAST LEG OF LAMB WITH POTATOES

Greek Roast Leg of Lamb with Potatoes image

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

Provided by evelynathens

Categories Lamb/Sheep

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

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

GREEK ROASTED LEG OF LAMB WITH POTATOES image

Provided by Dimitra Khan

Number Of Ingredients 18

Ingredients

1 leg of lamb or shoulder (3 and 1/2 - 4 pounds)
Garlic cloves, peeled (about 22)
8-10 potatoes, quartered and peeled
2-3 medium onions, quartered
2 teaspoons salt, plus more for potato seasoning
black pepper to taste
The Marinade:
1/3 cup lemon juice (2-3 lemons)
1/2 cup olive oil
5 heaping teaspoons of dried oregano, plus more for potato seasoning
1/2 teaspoon crushed red pepper flakes
Ladolemono (lemony olive oil sauce):
1/2 cup extra virgin olive oil
1/4 cup lemon juice (about 2 lemons)
1 teaspoon dried oregano
1 garlic clove, minced
sea salt and black pepper to taste
Just whisk all of the ingredients together and pour in a nice gravy bowl or any nice small bowl and serve!

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.

GREEK-STYLE LEMON ROASTED POTATOES

Greek-Style Lemon Roasted Potatoes image

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Provided by koko

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g

GREEK ROAST LAMB AND POTATOES

Greek Roast Lamb and Potatoes image

There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories Leg of Lamb

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

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.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g

GREEK ROASTED LAMB AND POTATOES

Greek Roasted Lamb and Potatoes image

Provided by George Zikos

Time 1h30m

Number Of Ingredients 8

Ingredients

2 pounds lamb, bone in
6 potatoes, peeled and cut in 1/4's
2 zucchini, cut in 1/4's
1 tomato, grated or minced
3 cloves garlic, minced
1 tbsp dried oregano
3/4 cup extra virgin olive oil
Salt and pepper, to taste

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.

Nutrition Facts : Calories 1272 kcal, Carbohydrate 62 g, Protein 46 g, Fat 94 g, SaturatedFat 29 g, Cholesterol 166 mg, Sodium 164 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 60 g, ServingSize 1 serving

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES

Classic greek roasted leg of lamb with lemon-garlic potatoes image

Make and share this Classic greek roasted leg of lamb with lemon-garlic potatoes recipe from Food.com.

Provided by Poppy

Categories Lamb/Sheep

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1 (8 lb) leg of lamb, bone in
1 head garlic
2 tablespoons Greek oregano
2 tablespoons greek thyme
2 tablespoons dried rosemary
1 cup olive oil
1 cup fresh lemon juice
4 cups dry red wine
salt and pepper
6 -8 cloves garlic, peeled
2 tablespoons oregano
2 tablespoons thyme
2 tablespoons rosemary
1 teaspoon black peppercorns
salt
2 tablespoons olive oil
6 lbs roasting potatoes, peeled and cut lengthwise into six wedges
1 cup olive oil
1 cup lemon juice
water
1 -2 tablespoon oregano
salt and pepper
2 -3 cloves garlic

Steps:

Trim the excess fat off the lamb and set aside.
Finely chop the whole garlic head.
Combine with the remaining marinade ingredients.
Place the lamb in a large, deep container or baking dish and pour in the marinade.
Turn the lamb in the marinade so that it is coated all over.
Cover and refrigerate overnight.
Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
Remove the lamb from the marinade and discard the marinade.
Make 10-15 small incisions all over its surface using a small, sharp paring knife.
Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
Preheat the oven to 375°F (190°C).
Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
Season well with salt and pepper.
Place the lamb over the potatoes.
Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
Remove the lamb from the oven and let rest for about 10 minutes before carving.
Keep the potatoes in the turned off oven until ready to serve.

More about "traditional greek roasted lamb and potatoes food"

TRADITIONAL GREEK ROAST LAMB WITH POTATOES | FOOD

Instructions. 1. Preheat the oven to 180°C. 2. 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 …
From foodandhome.co.za

Traditional Greek Roasted Lamb And Potatoes Food

GREEK ROAST LEG OF LAMB WITH POTATOES

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

GREEK ROASTED LEG OF LAMB WITH POTATOES

GREEK-STYLE LEMON ROASTED POTATOES

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

GREEK ROAST LAMB AND POTATOES

GREEK ROASTED LAMB AND POTATOES

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES

Make and share this Classic greek roasted leg of lamb with lemon-garlic potatoes recipe from Food.com.

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