Greek Lemon and Oregano Lamb
You can easily double this recipe and use an entire leg of lamb. Ask the butcher to trim off the last several inches so it will fit in a large skillet.
Serves: 4Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy
- 2 lbs. lamb leg roast, bone in
- 3 garlic cloves, sliced
- Juice and zest from 1 lemon
- 2 tsp. salt, divided
- 1½ tsp. ground black pepper, divided
- 2 Tbsp. dried oregano
- 2 Tbsp. butter
- 1 cup hot water
- 1½ lbs. potatoes, scrubbed and quartered
- 2 Tbsp. olive oil
- Preheat oven to 350°F. Rinse and dry the lamb. Trim off any large pieces of fat or silver skin. Cut small slits into the meat and insert slivers of garlic. Mix the lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, and oregano in a small bowl. Rub the mixture over the lamb.
- Place a skillet over medium-high heat. Once it’s heated, add the lamb and sear it on each side for 4 minutes. Once it is browned, bake in the center of the oven for 1 hour.
- Remove the pan from the oven and drain the fat. Rub the butter over the meat and return it to the skillet. Pour the water into the skillet and cook for 45 minutes. Toss the potatoes in the lemon zest and olive oil. Sprinkle with a teaspoon of salt and a teaspoon of black pepper and place around the lamb. Bake for 45–60 minutes, or until the potatoes and lamb are tender. Tent the skillet with foil and let it rest for 15 minutes before carving and serving.