Sunday Roasted Lamb & Potatoes
Servings 6-8, Total Time 3 hours
Lamb dishes take center stage in Greek culture. Roasted lamb with potatoes is a popular dish for gatherings with family and friends. My family and I would come together for Sunday cookouts at my dad's farm during the long summer days. One of our most cherished dishes was the succulent lamb and crispy potatoes topped with freshly picked tomatoes from my dad's garden. The lamb was slow-roasted in a wood-burning outdoor oven, filling the air with its mouth-watering aroma. To this day, I can still vividly recall the unforgettable scent of that delicious meal.
Ingredients:
5Lb / 2.25 kg Boneless Leg of Lamb
8 garlic cloves, peeled and halved
2 large Yellow Onions, peeled and cut into eight
6 medium Potatoes, cut into eight
6 ripe heirloom tomatoes, cut into eight
¼ cup olive oil
2 lemons zested and juiced
2 bay leaves
1 tablespoon Greek Oregano
1 tbsp kosher Salt
1 teaspoon freshly ground Black Pepper
2 sprigs of fresh oregano
3 cups white wine
2 tbsp balsamic vinegar
3 tbsp of herbed olive oil for serving
Steps:
Preheat the oven to 350°F / 180°C
Wash the lamb, and pat it dry.
Make small incissions all over the lamb and stuff them with the halved garlic cloves.
Squeeze the juice of the lemons over the lamb. Then, rub the lamb with the halved lemons and leave them in the pan.
Sprinkle oregano, salt, and pepper over the lamb.
Place the lamb in the refrigerator while you prepare the potatoes, onions, and tomatoes. This step can be done a day in advance.
Remove the lamb from the refrigerator one hour before cooking to bring to room temperature.
In a large bowl, combine the potatoes, onions, tomatoes, and bay leaves—season with kosher salt, ground pepper, and oregano. Drizzle with olive oil.
Place the lamb in the center of a baking pan and arrange the vegetables around it, with the potatoes at the bottom and onions and tomatoes on top.
Pour white wine and balsamic around the lamb.
Cover the pan tightly with parchment paper and aluminum foil, and place it in the oven.
Bake for 2 hours. After this time, remove from the oven, uncover, and continue cooking until the lamb is fork-tender.
Remove most of the liquid from the pan and reserve it for serving.
Turn the oven to 400°F / 200°C and cook for about 15 more minutes or until nicely browned.
Tear the lamb apart in large pieces, removing all fat and the middle membrane. Pour some reserved liquid over the lamb and gently fold it in.
Serve the lamb on a large platter, placing it in the center with the potatoes nestled around it. Top the dish with tomatoes and serve the remaining liquid on the side. Drizzle with herbed olive oil before serving. Kali Orexi!
Notes:
The recipe for the herbed olive oil can be found in the “Pantry Essentials” section.
Leftovers can be made into sandwiches, tacos, or served over pasta for the days to follow.