Greek cuisine · Meat & Kebab

Arni sto Fourno me Patates

Leg of lamb and potato wedges bake for hours with garlic, lemon, and oregano into a tender Sunday roast.

Ingredients · for 6 servings

• 1.5 kg leg of lamb
• 1.2 kg potatoes
• 8 garlic cloves
• 3 lemons
• 3 tbsp dried oregano
• 2 tbsp mustard
• 150 ml olive oil
• 300 ml vegetable broth
• Salt, pepper

Instructions

1. Take the leg of lamb out of the fridge 1 hour before cooking, pat it dry, and pierce deep slits all over with a sharp knife.
2. Cut 4 garlic cloves into slivers and push them into the slits; rub the leg with mustard, salt, pepper, 1 tbsp oregano, and the juice of one lemon.
3. Place the leg in a large roasting pan, pour in 50 ml olive oil and the vegetable broth, seal it tightly with foil, and cook at 160°C for 2 hours.
4. Peel the potatoes, cut them into thick wedges, and toss with the remaining olive oil, the juice of the second lemon, the rest of the oregano, the chopped remaining garlic, salt, and pepper.
5. After the 2 hours, arrange the potatoes around the lamb, remove the foil, and bake everything uncovered for another 60–75 min. at 190°C, until the leg is glossy and dark and the potatoes have crisp edges.
6. Let the lamb rest for 15 min., carve it off the bone, arrange it with the potatoes, and serve with wedges of the third lemon.