Oven-baked lamb leg with oregano & potatoes

10’

6

Σχετικά με τη συνταγή

Calories 850kcal

Protein 55g

Carbohydrates 55g

Fat 50g

Greek – Traditional

Preparation 10’

Cooking 2 hours

Servings 6

Διατροφική αξία ανά μερίδα

Calories 850kcal

Protein 55g

Carbohydrates 55g

Fat 50g

The recipe

Oven-baked lamb leg with oregano & potatoes

Greek – Traditional

10’ Preparation

2 hours Cooking

6 Servings

Nutrition per serving

850 kcal Calories

55 g Protein

55 g Carbohydrates

50 g Fat

Υλικά

2 lamb legs (approximately 1.5 kg each)
10 medium potatoes
1 large onion
4 garlic cloves for the lamb
3 whole garlic cloves for the potatoes
2–3 sprigs of rosemary (for the lamb and the baking dish)
5–6 sprigs of thyme (for the lamb and the baking dish)
2 lemons, halved
1 tbsp oregano
1 tbsp mustard
120 ml extra virgin olive oil
Sea salt flakes
Freshly ground black pepper

Oven-baked lamb leg with oregano & potatoes

Preparation: 10’ Cooking: 2 hours Servings: 6 Cuisine: Greek – Traditional

Nutrition per serving: Calories 850 kcal · Protein 55 g · Carbohydrates 55 g · Fat 50 g

Ingredients

2 lamb legs (approximately 1.5 kg each)
10 medium potatoes
1 large onion
4 garlic cloves for the lamb
3 whole garlic cloves for the potatoes
2–3 sprigs of rosemary (for the lamb and the baking dish)
5–6 sprigs of thyme (for the lamb and the baking dish)
2 lemons, halved
1 tbsp oregano
1 tbsp mustard
120 ml extra virgin olive oil
Sea salt flakes
Freshly ground black pepper

Method

Peel the garlic cloves for the lamb and cut them in half.
In a small bowl, combine some of the olive oil with a little sea salt and freshly ground black pepper.
Using a sharp knife, make small cuts in the lamb legs and insert the garlic pieces into the openings. This allows the garlic, together with the salt and pepper, to infuse the meat from the inside.
Season the lamb legs well all over with salt and pepper, then rub them with the mustard, a little olive oil, rosemary and thyme. Massage the meat well so that all the flavors and aromas are evenly distributed.
Place the lamb legs in a large baking tray or ovenproof dish.
Peel the potatoes, cut them into wedges and arrange them around and underneath the lamb so that they absorb the juices and flavor from the meat during cooking.
Add the coarsely chopped onion, the whole garlic cloves for the potatoes, oregano, sea salt and freshly ground black pepper. Add the remaining rosemary and thyme sprigs between the potatoes and the lamb, and toss the potatoes gently to coat them with the flavors.
Place the halved lemons in the baking dish. Drizzle with the remaining olive oil and add one glass of water (approximately 200 ml).
Cover the baking dish very well with wet parchment paper and aluminium foil to retain the moisture and allow the meat to become tender.
Bake in a preheated oven at 180°C for approximately 1 hour and 15 minutes.
After this time, remove the parchment paper and aluminum foil and continue baking for another 40’–45’, until the lamb is golden and the potatoes are beautifully caramelized.
During the final stage of cooking, baste the lamb and potatoes with some of the juices from the baking dish to give them a beautiful glaze and enhance their flavor.
The lamb is ready when the meat is very tender and easily pulls away from the bone, while the potatoes are soft, caramelized and have absorbed all the wonderful aromas from the lamb, lemon and herbs.

Εκτέλεση

Peel the garlic cloves for the lamb and cut them in half.

In a small bowl, combine some of the olive oil with a little sea salt and freshly ground black pepper.

Using a sharp knife, make small cuts in the lamb legs and insert the garlic pieces into the openings. This allows the garlic, together with the salt and pepper, to infuse the meat from the inside.

Season the lamb legs well all over with salt and pepper, then rub them with the mustard, a little olive oil, rosemary and thyme. Massage the meat well so that all the flavors and aromas are evenly distributed.

Place the lamb legs in a large baking tray or ovenproof dish.

Peel the potatoes, cut them into wedges and arrange them around and underneath the lamb so that they absorb the juices and flavor from the meat during cooking.

Add the coarsely chopped onion, the whole garlic cloves for the potatoes, oregano, sea salt and freshly ground black pepper. Add the remaining rosemary and thyme sprigs between the potatoes and the lamb, and toss the potatoes gently to coat them with the flavors.

Place the halved lemons in the baking dish. Drizzle with the remaining olive oil and add one glass of water (approximately 200 ml).

Cover the baking dish very well with wet parchment paper and aluminium foil to retain the moisture and allow the meat to become tender.

Bake in a preheated oven at 180°C for approximately 1 hour and 15 minutes.

After this time, remove the parchment paper and aluminum foil and continue baking for another 40’–45’, until the lamb is golden and the potatoes are beautifully caramelized.

During the final stage of cooking, baste the lamb and potatoes with some of the juices from the baking dish to give them a beautiful glaze and enhance their flavor.

The lamb is ready when the meat is very tender and easily pulls away from the bone, while the potatoes are soft, caramelized and have absorbed all the wonderful aromas from the lamb, lemon and herbs.