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Nutrition Facts (per serving) | |
---|---|
1470 | Calories |
89g | Fat |
52g | Carbs |
111g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
Amount per serving | |
Calories | 1470 |
% Daily Value* | |
Total Fat 89g | 115% |
Saturated Fat 31g | 156% |
Cholesterol 380mg | 127% |
Sodium 1634mg | 71% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 6g | 23% |
Total Sugars 4g | |
Protein 111g | |
Vitamin C 40mg | 201% |
Calcium 101mg | 8% |
Iron 11mg | 62% |
Potassium 2556mg | 54% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
It’s hard to imagine a holiday or feast day without the traditional roast leg of lamb in a Greek household. Accompanied by heaps of delicious oven-roasted potatoes, it’s a classic Greek dish that is beloved by many.
When planning how large a leg of lamb to order, you should figure on 1 pound of meat (uncooked) per person. Smaller legs are tastier and yield more tender roasts so opt for two smaller legs rather than an overly large one. Estimate 20 to 25 minutes of roasting time per pound of meat.
Marinating the leg of lamb in the refrigerator for at least 1 to 2 hours before roasting yields an excellent flavor.
Ingredients
For the Marinade:
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3/4 cup olive oil
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2 medium lemons, juiced
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4 cloves garlic, crushed
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2 sprigs rosemary, leaves stripped from stems
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2 tablespoons coarse salt
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1 teaspoon freshly ground black pepper
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1 (9-pound) bone-in leg of lamb, trimmed of excess fat
For the Potatoes:
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5 pounds yellow potatoes, peeled and cut into wedges
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1/4 cup olive oil
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1 pinch salt
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1 pinch freshly ground black pepper
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1 teaspoon garlic powder
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2 teaspoons dried oregano
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1 teaspoon dried rosemary
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2 medium lemons, juiced
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Salt, to taste, optional
Steps to Make It
Make the Marinade
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Gather the ingredients.
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Add 3/4 cup olive oil, lemon juice, garlic, fresh rosemary leaves, 2 tablespoons salt, and 1 teaspoon pepper to a blender or food processor and process until smooth. The marinade should be thick in consistency so it doesn’t run off the meat while cooking and forms a bit of a crust.
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Place the meat in a large roasting pan. Brush a thick layer of marinade on covering as much meat as possible. Refrigerate until ready to roast.
Prepare the Potatoes
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Gather the ingredients and heat the oven to 425 F.
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Add the potatoes to a large bowl. Drizzle with 1/4 cup olive oil and then season with a pinch of salt and pepper. Add the garlic powder, dried oregano, and dried rosemary.
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Toss the potatoes well to coat.
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Scatter the potatoes in the bottom of the roasting pan around the lamb.
Roast the Lamb
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Roast at 425 F for 20 minutes uncovered. Lower the temperature to 350 F and continue to roast, uncovered.
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Baste the potatoes and the lamb with pan juices frequently during cooking.
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A 9-pound leg will take approximately 3 to 3 3/4 hours to cook, but it's best to use a reliable meat thermometer to gauge doneness because ovens vary. The roast is done when a thermometer inserted into the meatiest part of the leg reaches 155 F.
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Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing.
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While the lamb is resting, you can increase the heat of the oven to a low broil setting to give the potatoes a little extra color, if needed.
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Otherwise, remove the potatoes to a platter, give them a squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
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