Classic Greek Lemon Roasted Leg of Lamb with Potatoes

This melt in your mouth, lemon roasted lamb and potatoes is one of my favorite.  It’s inspired by a great dinner we had with Sam and Scott in Palm Springs.

Share this Recipe

Classic Greek Lemon Roasted Leg of Lamb with Potatoes - Paleo
This melt in your mouth, lemon roasted lamb and potatoes is one of my favorite.  It's inspired by a great dinner we had with Sam and Scott in Palm Springs.
Save to Yummly Yum
Printer Friendly
14264 calories
601 g
3230 g
747 g
1096 g
166 g
8582 g
3254 g
36 g
0 g
528 g
Nutrition Facts
Serving Size
8582g
Amount Per Serving
Calories 14264
Calories from Fat 6652
% Daily Value *
Total Fat 747g
1150%
Saturated Fat 166g
830%
Trans Fat 0g
Polyunsaturated Fat 69g
Monounsaturated Fat 459g
Cholesterol 3230mg
1077%
Sodium 3254mg
136%
Total Carbohydrates 601g
200%
Dietary Fiber 61g
244%
Sugars 36g
Protein 1096g
Vitamin A
31%
Vitamin C
512%
Calcium
169%
Iron
749%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 1 (8 lb) leg of lamb, bone in
For the Marinaide
  1. 1 head garlic
  2. 2 tablespoons fresh oregano
  3. 2 tablespoons fresh thyme
  4. 2 tablespoons fresh rosemary
  5. 1 cup olive oil
  6. 1 cup fresh lemon juice
  7. 4 cups dry red organic wine
  8. salt and pepper
For the rub
  1. 6 -8 cloves garlic, peeled
  2. 2 tablespoons oregano
  3. 2 tablespoons thyme
  4. 2 tablespoons rosemary
  5. 1 teaspoon black peppercorns
  6. salt
  7. 2 tablespoons olive oil
For the potatoes
  1. 6 lbs roasting potatoes, peeled and cut lengthwise into six wedges
  2. 1 cup olive oil
  3. 1 cup lemon juice
  4. water
  5. 1 -2 tablespoon oregano
  6. salt and pepper
  7. 2 -3 cloves garlic
Prep the lamb
  1. Trim the excess fat off the lamb and set aside.
Make the Marinade
  1. Finely chop the whole garlic head.
  2. Combine with the remaining marinade ingredients.
  3. Place the lamb in a large, deep container or baking dish and pour in the marinade.
  4. Turn the lamb in the marinade so that it is coated all over.
  5. Cover and refrigerate overnight.
Dry rub the lamb
  1. Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
  2. Remove the lamb from the marinade and discard the marinade.
  3. Make 10-15 small incisions all over its surface using a small, sharp paring knife.
  4. Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
  5. Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
  6. Preheat the oven to 375°F.
Make the potatoes
  1. Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
  2. Season well with salt and pepper.
  3. Place the lamb over the potatoes.
Roast the lamb & potatoes
  1. Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
  2. Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
  3. Remove the lamb from the oven and let rest for about 10 minutes before carving.
  4. Keep the potatoes in the turned off oven until ready to serve.
Adapted from Genius Kitchen
Beta Nutrition
calories
14264
fat
747g
protein
1096g
carbs
601g
Full Info.
Adapted from Genius Kitchen
Jessy + Melissa https://www.jessyandmelissa.com/