Angelo's Family Recipe: Roast Leg of Lamb!

Happy Holidays from The Naughty Greek! In honor of the season, we’re sharing the Giovanis family’s favorite Christmas recipe - roast leg of lamb with potatoes. The lamb is cooked primarily in a parchment bundle, with plenty of herbs, lemon, and white wine. The potatoes that accompany it are finished in the delicious juices of the roast, and soak up plenty of flavor!

Arnaki, or Katsikaki sto Fourno - Kleftiko

For the roast:
3.5-4.5 lb bone-in leg of lamb (or goat)
juice of 1 1/2 lemon, divided
1/3 cup + 2/3 cup olive oil, divided
5 cloves garlic
1/2 tsp pepper
1 tsp salt
1 tsp dried thyme
1 1/2 sprigs fresh rosemary, or 1 tbs dried rosemary
1/2 cup white wine

For the potatoes:
4 potatoes
juice of 1 lemon
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
1 soup spoon yellow mustard




The leg of lamb, marinating, before the parchment is tied

The leg of lamb, marinating, before the parchment is tied

Prepare the roast:

A couple of beautiful roast packages, ready to rest for 24 hours!

A couple of beautiful roast packages, ready to rest for 24 hours!

• Cut 5 small slivers in the roast, evenly spaced, and insert the garlic

• Rub the roast with the juice of 1/2 a lemon, 1/3 cup olive oil, salt, pepper, thyme, and rosemary on all sides.

• Place the roast on top of two large (14+ inches wide) rectangles of parchment paper.  Begin gathering the excess paper on the sides together, creating a reservoir for the remaining liquid —pour in the remaining lemon juice, olive oil, and wine.

Potatoes in olive oil, lemon juice, and mustard

Potatoes in olive oil, lemon juice, and mustard

• Tie the parchment square closed with kitchen twine, and refrigerate up to 24 hours.


Cooking the roast:

Preheat the oven to 400ºF

• Place the roast, still tied in parchment, onto a shallow roasting pan or sheet.  Roast for 30 minutes.

• Decrease the temperature to 350ºF and cook for an additional 2 hours.

• Meanwhile, cut potatoes into eighths, and season with salt & pepper.  Place in shallow roasting pan.

• Combine lemon juice, mustard, and olive oil, mixing until smooth. Thoroughly coat potatoes in lemon & olive oil mixture, and cover with aluminum foil.

dinnertime!

dinnertime!

• When the lamb has been roasting for one hour and forty-five minutes, add covered potatoes to the oven

• After 2 hours at 350ºF, remove the roast, and carefully open the parchment, reserving as much of the liquid as possible.  Combine the partially cooked potatoes, the liquid, and the lamb, and return to the oven for another 20-30 minutes, or when the lamb and potatoes are golden brown.

Serve with Greek salad.

Καλή σας όρεξη !
(bon appétit!)