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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash lamb well and pat dry. | 2. Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. | 3. Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice. | 4. Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight. | 5. Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary. | 6. Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife. | 7. Rub garlic-herb-mustard mixture over lamb, pressing into incisions. | 8. Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper. | 9. Place on a rack in a shallow roasting pan. | 10. Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole). | 11. Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb. | 12. Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes). | 13. Greeks do not like to eat lamb anyway but well-done. | 14. My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink<shudder> lamb being passed around). | 15. Do it the way you prefer in terms of timing, but this is the way it would be served here. | 16. Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	6	lbs		6259.68	0.0	487.4386	464.5771
garlic	14	cloves		62.58	13.8852	2.6712	0.21
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
rosemary	2	tablespoons		4.454	0.7038	0.1125	0.1992
olive oil	1/3	cup		238.68	0.0	0.0	27.0
red wine	1	cup		-	-	-	-
lemon zest	2		grated	-	-	-	-
lemon juice	3/4	cup		40.26	12.627	0.6405	0.4392
dijon mustard	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2			2.8865	0.7354	0.1195	0.0375
potato	8			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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