Mediterranean🥩 Meat

Greek Easter Lamb with Potatoes

Name: Greek Easter Lamb with Potatoes
Total time: 3 h
Cuisine: Mediterranean
Ingredients: 1 leg of lamb; 2 kg potatoes; 5 garlic cloves; ~3-4 sprigs fresh rosemary; ~3-4 sprigs fresh thyme; 2-3 lemon juice; 3 tbsp mustard; 30 ml olive oil; ~1.5-2 tsp sea salt; ~1 tsp black pepper; 150 ml water; 1 lemon peel; ~1 baking paper

⏱ 180 min

High-protein

Adapted from a video by Greek Cuisine

Better Than Any Restaurant! GREEK EASTER LAMB WITH POTATOES ( Αρνί στο φούρνο με πατάτες )

Watch on YouTube

Ingredients

leg of lambabout 2 kg, ask butcher to notch the bone1
potatoescut into thick wedges2 kg
garlic clovesremove the green germ5
fresh rosemarysprigs~3-4 sprigsest.
fresh thyme~3-4 sprigsest.
lemon juicefrom lemons2-3
mustard3 tbsp
olive oil30 ml
sea saltto taste~1.5-2 tspest.
black pepperto taste

Steps

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1
Prepare the lamb leg and potatoes. Use a whole leg of lamb weighing about 2 kg with the bone scored by the butcher. Cut the potatoes into thick wedges.
2
Prepare the garlic, fresh rosemary, thyme, and lemons. Remove the green germ from each garlic clove and have the fresh herbs and lemons ready.
3
Prepare the marinade by combining lemon juice with mustard—the secret to achieving a golden glaze. Whisk in the olive oil until well blended.
4
Season generously with sea salt and black pepper. Pour the sauce mixture over the lamb and potatoes, distributing it evenly throughout.
5
Add lemon peel for extra citrus aroma. Soak the baking paper in water and use it to cover the pan well.
6
Roast in a 160°C oven for 3 hours at a low, steady temperature. Let the slow cooking work its magic so the meat becomes incredibly tender and falls off the bone.

Greek Easter Lamb with Potatoes

Ingredients

Steps

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