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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 500°F. | 2. Place lamb fat-side up in shallow roasting pan. | 3. Rub lamb with olive oil and lemon juice; season with rosemary, thyme, oregano, salt, pepper and garlic. | 4. Place in oven, reduce heat to 350F and rost lamb for 2 1/2 to 3 hours, or until internal temperature reaches 175-180°F. | 5. To add the optional potates, about 40 minutes before lamb is done, peel and quarter 6 large potatoes and place them around the lamb. Sprinkle with additional lemon juice, salt, pepper and oregano to taste. | 6. After 20 minutes of baking, turn potatoes over to brown other side. | 7. Continue roasting until potatoes pierce easily with a fork. | 8. Let lamb stand 20 minutes before carving. | ---------------------------------------------------------------------------

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
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon	1			1.2808	0.4116	0.0486	0.0132
rosemary	3/4	teaspoon	dried	0.6877	0.1087	0.0174	0.0308
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt				-	-	-	-
black pepper			ground	-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
potato	6	potatoes		-	-	-	-

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