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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the lamb is frozen, thaw overnight in the refrigerator. | 2. Bring the meat to room temperature before roasting. | 3. If the lamb is fatty, trim the thick fat but leave a thin layer. | 4. Rub 1 tablespoon of oil over the entire surface of the lamb, then sprinkle the whole surface with 2 teaspoons oregano and a generous grinding of pepper. | 5. Slice 4 garlic cloves into 16 slivers. | 6. Using the tip of a small knife, make 16 1/2"-deep slits in the lamb and insert the slivers of garlic into the slits. | 7. Preheat the oven to 375 degrees F. | 8. In a small measuring cup, whisk together the remaining tablespoon oil, remaining 2 teaspoons oregano, remaining 4 garlic cloves (finely minced), 1/2 teaspoon each salt and pepper, water and lemon juice. | 9. Peel the potatoes and cut into 1" cubes (no larger or they won't cook thoroughly.). | 10. While you are working, put the cubed potatoes immediately into cold water to prevent them from turning brown. | 11. Drain the potatoes and place in a large covered roasting pan. | 12. Toss with the lemon juice mixture. | 13. Lightly sprinkle the entire surface of the lamb with salt, then set the lamb on the potatoes, rounded side down. | 14. Roast the lamb uncovered for 30 minutes. | 15. Then turn it over, cover, and continue to roast for another 1 to 1-1/2 hours. I like my lamb well done so I go for the longer time. | 16. Stir the potatoes occasionally and if they stick to the pan, add a couple of tablespoons of water to loosen them. | 17. Remove the lamb to a cutting board and let stand for 15 minutes before carving. | 18. Keep the potatoes warm in the 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	4		cut	4173.12	0.0	324.959	309.7181
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
oregano	4	teaspoons	dried	10.6	2.7568	0.36	0.1712
black pepper			ground	-	-	-	-
garlic clove	8		peeled	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
potato	8			-	-	-	-

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