Greek Roasted Lamb and Potatoes

 This is such a great Easter main. You can use a leg of lamb or lamb shoulder. Both are equally delicious.

Let's get started.

Greek Roasted Lamb

1 Leg of Lamb or Shoulder (about 3-4 Lbs.)

3 Heads of Garlic, peeled

3 Onions, quartered

1 Tbsp. Kosher Salt

2 Tsp. Freshly Ground Black Pepper

3 Lemons, Zested and Juiced

1/3 Cup Extra Virgin Olive Oil

2 Tbsp. Dried Oregano

1/2 Tsp. Red Pepper Flakes

3-4 Stems Fresh Thyme 

1 Cup Water

Pre-heat your oven to 350 degrees Fahrenheit. 

Place the quartered onions, thyme, and half of the garlic on the bottom of a roasting dish.

Place the lamb on top of the onions. 

In a small bowl combine the olive oil, lemon zest and juice, oregano, red pepper flakes, salt, and pepper. Mix until well combined.

Pour over the lamb and rub all over. Cut slits into the lamb and place garlic cloves into the slits. Pour one cup of water on the bottom of the roasting pan. Cover the roasting dish with aluminum foil.

Bake for 3 and half hours. Then remove the aluminum foil, base with juices and bake for an additional half an hour. 

Remove from the oven and allow to rest for 15-20 minutes. 

Serve and enjoy.

Greek Roasted Potatoes

8-10 Yukon Gold Potatoes, quartered 

1 Cup Water

1 Tbsp. Chicken Bouillon 

1/3 Cup Extra Virgin Olive Oil

2 Lemons, Juiced

2 Tsp. Dried Oregano

2-3 Cloves of Garlic, minced

Kosher Salt

Freshly Ground Black Pepper

Red Pepper Flakes

Pre-heat your oven to 350 degrees Fahrenheit.

Using a baking dish, add in the water, chicken bouillon, olive oil, lemon juice, oregano, garlic, a pinch of salt, freshly ground black pepper, and red pepper flakes. Mix until well combined.

Add in the potatoes and stir to coat.

Bake for 45-65 minutes or until the potatoes are golden brown and the broth has evaporated.

Remove from heat, serve and enjoy.

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