Greek Roast Leg Of Lamb With Potatoes

A traditional greek roast for a sunday dinner.

Wash lamb well and pat dry.

Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.

Stir in 4 tsps each of oregano and rosemary , 1 / 4 cup of the oil , the wine , zest and lemon juice.

Place lamb in marinade , turning to coat well on all sides.

Cover and refrigerate overnight.

Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.

Remove lamb from marinade and pierce in several places with the.

Rub garlic-herb-mustard mixture over lamb , pressing into incisions.

Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.

Place on a rack in a shallow roasting pan.

Peel potatoes and cut into large wedges or like cottage fries.

Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan , around the lamb.

Roast , uncovered , in 190 degrees c oven for 1 hours , turn lamb over to make a crust on the othe.

leg of lamb, garlic, dried oregano, rosemary, olive oil, red wine, lemons, zest of, fresh lemon juice, dijon mustard, salt, pepper, potatoes