Greek Lemon and Oregano Lamb
You can easily double this recipe and use an entire leg of lamb. Ask the butcher to trim off the last several inches so it will fit in a large skillet. The trimmed section can be used to make Lamb Shank with Chard (page 160).
INGREDIENTS | SERVES 4
2 pounds lamb leg roast, bone in
3 garlic cloves, sliced
Juice and zest from 1 lemon
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried oregano
2 tablespoons butter
1 cup hot water
1½ pound potatoes, scrubbed and quartered
2 tablespoons olive oil
Salt to taste
Pepper to taste
Preheat oven to 350°F. Rinse and dry the lamb. Trim off any large pieces of fat or silver skin. Cut small slits into the meat and insert slivers of garlic. Mix the lemon juice, salt, pepper, and oregano in a small bowl. Rub the mixture over the lamb.
Place a skillet over medium-high heat. Once it's heated, add the lamb and sear it on each side for 4 minutes. Once it is browned, bake in the center of the oven for 1 hour.
Remove the pan from the oven and drain the fat. Rub the butter over the meat and return it to the skillet. Pour the water into the skillet and cook for 45 minutes. Toss the potatoes in the lemon zest and olive oil. Sprinkle liberally with salt and pepper and place around the lamb. Bake for 45–60 minutes, or until the potatoes and lamb are tender. Tent the skillet with foil and let it rest for 15 minutes before carving and serving.
