Greek Easter Lamb with Lemon Potatoes

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Greek · 235 min · Lamb · dairy-free, high-protein

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Ingredients

• 1 3/4 lb bone-in leg of lamb
• 1 lb Yukon Gold potatoes
• 1 lemons
• 3 garlic cloves
• 1 sprigs fresh rosemary
• 3/4 tbsp dried Greek oregano
• 1/2 tsp smoked paprika
• 1/2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1/2 cup chicken stock

Method (tap to check — screen stays awake)

1. Make the house lemon-oregano crust: mash the garlic to a paste with 2 tbsp oregano, chopped rosemary, smoked paprika, the zest of 2 lemons, Dijon, 1/4 cup olive oil, 1 tbsp salt, and 2 tsp black pepper.
2. Cut 1-inch-deep slashes all over the lamb, work the crust paste into the slashes and over the surface, and let it sit at room temperature 1 hour so the seasoning penetrates and the meat loses its chill.
3. Heat the oven to 425F. Cut the potatoes into thick wedges and toss them in a large roasting pan with the juice of all 4 lemons, the remaining 1/4 cup olive oil, remaining 1 tbsp oregano, the chicken stock, and a big pinch of salt.
4. Set the lamb directly on top of the potatoes. Roast 20 minutes at 425F to start the crust, then drop the oven to 350F.
5. Roast about 85 minutes more, until an instant-read thermometer in the thickest part (not touching bone) reads 130-135F for medium-rare. Start checking at the 70-minute mark.
6. Move the lamb to a carving board, tent loosely with foil, and rest 20 minutes — do not skip this; the juices need to settle.
7. While the lamb rests, crank the oven back to 425F and roast the potatoes 20 minutes more, until the edges crisp and the lemony pan juices reduce to a glaze.
8. Carve the lamb across the grain and serve over the potatoes, spooning pan juices over everything.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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