Perfect Leg of Lamb with Roasted Golden Potatoes

Meat and Poultry

Greek meat, anyone?  We recently celebrated Greek Orthodox Christmas this past Sunday, January 7.  This is something we do every year,  a tribute to our heritage.   As in generations past, like my husband’s parents and grand parents, we celebrate traditional Christmas Day on December 25.  However, we feel that it is important to acknowledge Greek Orthodox Christmas with a quiet family meal, consisting of, you guessed it, Leg of Lamb!  Don’t shy away!  Believe me, perfect leg of lamb is a lot easier than you think!  Although we buy our lamb at our favorite West Side Market meat stand, many grocery stores do carry American raised lamb.  Try to buy a  semi boneless leg, around 6 to 7 pounds, and make sure to trim all fat.  Lamb is savory and flavorful!  Roast with halved golden potatoes!  Lamb is a source of high quality protein, iron, zinc, and vitamin B-12.  Try this recipe for Sunday dinner!  It is easy and will be  done in a little under two hours.  Serves 6 to 8

Perfect Leg Of Lamb


6 to 7 Lb. Semi Boneless Leg of Lamb

1 Head of Garlic, cleaned

1 Cup Lemon Juice

3 Tbsp. Dried Oregano

2 Tbsp. Dried Rosemary

1 Tbsp. Black Pepper

8 to 10 Golden Potatoes, scrubbed and halved

Heat oven to 450 degrees.  Scrub and halve the potatoes; set aside.  Clean the garlic.  Cut 4 to 5 cloves in half and roughly chop the rest.

With a sharp knife, trim all fat from the leg of lamb.  Wash with lemon juice and place in large roasting pan.

Make scores, about 1/4″ deep, over entire top of lamb.

Insert halved garlic cloves with a sharp knife at various intervals into leg.  Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper.

Arrange halved potatoes around lamb, cut side up.

Roast at 450 degrees for about 20 minutes to sear.  Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium.  Turn potatoes halfway through roasting time.

Serves 6 to 8