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Roast leg of lamb with potatoes (Arni psito me patates)
Roast leg of lamb with potatoes (Arni psito me patates)
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Classic roast lamb with crispy potato wedges.
Ingredients:
  • 2kg easy-carve leg of lamb, tied with butchers string
  • 4 cloves garlic, sliced
  • Zest and juice of 1 lemon
  • 100ml olive oil
  • 40.00 ml coarsely chopped rosemary
  • 40.00 ml coarsely chopped oregano
  • 2 tsp dried oregano
  • 7.50 gm sweet paprika
  • 750g potato
  • 100g feta, crumbled
Instructions:
  • Preheat the oven to 180°C. Score the lamb with 1cm slits using a small knife and insert a slice of garlic into each one. Mix lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 teaspoons paprika, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper in a bowl. Put the lamb in a roasting pan, pour the mixture over it, and make sure the lamb is evenly coated. Cover the lamb with foil and roast for 1 hour.
  • Place the potatoes in a large saucepan of cold water and bring it to a boil. Cook over high heat for 4 minutes. Drain the potatoes and return them to the pan. Add the remaining oil, paprika, lemon rind, and 2 teaspoons of sea salt. Toss everything together to combine and set aside.
  • Uncover the lamb, add the potatoes to the pan, mix them with the cooking juices, and return the pan to the oven for another hour, rotating the potatoes occasionally. Take the pan out of the oven and loosely cover it with foil. Let it sit for 15 minutes before serving.
  • Arrange the potatoes on a platter. Layer the thinly sliced lamb on top. Scatter the feta over the lamb and drizzle with the pan juices. Serve and enjoy!

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