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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the excess fat off the lamb and set aside. | 2. Finely chop the whole garlic head. | 3. Combine with the remaining marinade ingredients. | 4. Place the lamb in a large, deep container or baking dish and pour in the marinade. | 5. Turn the lamb in the marinade so that it is coated all over. | 6. Cover and refrigerate overnight. | 7. Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency. | 8. Remove the lamb from the marinade and discard the marinade. | 9. Make 10-15 small incisions all over its surface using a small, sharp paring knife. | 10. Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb. | 11. Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil. | 12. Preheat the oven to 375°F (190°C). | 13. Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. | 14. Season well with salt and pepper. | 15. Place the lamb over the potatoes. | 16. Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg. | 17. Add a little water to the pan during baking if necessary to keep the pan juices from drying out. | 18. Remove the lamb from the oven and let rest for about 10 minutes before carving. | 19. Keep the potatoes in the turned off oven until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1			1043.28	0.0	81.2398	77.4295
garlic	1			4.47	0.9918	0.1908	0.015
greek oregano	2	tablespoons		-	-	-	-
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806
rosemary	2	tablespoons	dried	4.454	0.7038	0.1125	0.1992
olive oil	1	cup		238.68	0.0	0.0	27.0
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
red wine	4	cups		-	-	-	-
salt pepper				-	-	-	-
garlic	6 -8	cloves	peeled	4.47	0.9918	0.1908	0.015
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806
rosemary	2	tablespoons		4.454	0.7038	0.1125	0.1992
black peppercorn	1	teaspoon		-	-	-	-
salt				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
potato	6		peeled cut	-	-	-	-
olive oil	1	cup		238.68	0.0	0.0	27.0
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
water				-	-	-	-
oregano	1 -2	tablespoon		15.9	4.1352	0.54	0.2568
salt pepper				-	-	-	-
garlic	2 -3			4.47	0.9918	0.1908	0.015

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.