Classic Greek Roasted Leg Of Lamb With Lemon Garlic Potatoes

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A very nice and juicy leg of lamb.(does not include marinade time.)

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Steps

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Trim the excess fat off the lamb and set aside.

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Finely chop the whole garlic head.

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Combine with the remaining marinade ingredients.

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Place the lamb in a large , deep container or baking dish and pour in the marinade.

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Turn the lamb in the marinade so that it is coated all over.

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Cover and refrigerate overnight.

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Using a mortar and pestle , crush the ingredients for the dry rub all together until they are pastelike in consistency.

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Remove the lamb from the marinade and discard the marinade.

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Make 10-15 small incisions all over its surface using a small , sharp paring knife.

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Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.

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Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.

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Preheat the oven to 375f.

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Place the potatoes in a large roasting pan and toss with the lemon juice , garlic , olive oil and oregano.

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Season well with salt and pepper.

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Place the lamb over the potatoes.

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Roast , freque.

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Ingredients

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leg of lamb, garlic, greek oregano, thyme, dried rosemary, olive oil, fresh lemon juice, dry red wine, salt and pepper, oregano, rosemary, black peppercorns, salt, potatoes, lemon juice, water