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A roast leg of lamb is one of those dishes that takes me back to my childhood.

My mom would always make it on Friday nights and my sister and I would take turns on who got to enjoy the bone.

She used to do it with a little garlic, salt, and pepper and it was so moist and succulent.

I am a huge fan of fresh herbs so I took inspiration from a Greek lamb I had in Corfu in my 20’s.

I added some fresh rosemary, oregano, lemon zest, and thyme to my recipe. And I used olive oil instead of butter.

I’m happy to report that it was a huge hit with the Mayo clan. It’s on regular rotation in our home.

It’s so good. And I hope one day Jade will make this for my grandchildren and it will take her back to her childhood.

Απολαμβάνω (greek for enjoy) xxx Chef MM

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Greek Lamb with Lemon Potatoes

  • Author: Melissa Mayo

Ingredients

Scale
  • 4 lb/ 1.8 Kg boneless leg of lamb
  • 4 cloves of garlic
  • A handful of each – thyme, rosemary, oregano
  • 2 lemons – zest for the marinade and juice for squeezing
    over meat & potatoes
  • ½ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 ½/ 1.2 Kg pounds small Yukon Gold potatoes, peeled

Instructions

Chop the garlic, rosemary, thyme, and oregano and combine with the zest of 2 lemons.

Season the lamb with salt and pepper. Place in a large ziplock bag, and add the herb and garlic mixture. Seal the bag and marinate overnight.

Bring the lamb to room temperature. Tie it with string so it forms a roast. Place it in a large roasting pan.

Peel the potatoes and quarter them. Toss them with some olive oil, salt and pepper and place them around the lamb. Squeeze the juice of 2 lemons over the meat and potatoes and drizzle with the olive oil.

Preheat the oven to 375 F/180 C

Roast the meat on the bottom rack of the oven uncovered for 1 to 1½ hours (***) till golden and crispy

Remove the lamb and tent with foil, and let rest 15-20 minutes before carving and serving. If the potatoes haven’t browned enough, return them to the oven. Increase temperature to 450 F/230 C and continue cooking while the meat is resting.

SERVES 6-8

Notes

*** roast lamb approximately 25 minutes per pound for medium-rare. Internal temperature should register 145-155 F / 63-68 C when done.
145 F / 63 C for medium-rare
160 F /71 C for medium
170 F /77 C for well-done

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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