Gluten-free Authentic Greek Roast Leg of Lamb with Lemon Potatoes (Αρνί στο φούρνο με λεμονάτες πατάτες)
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A roast leg of lamb done right is easily a taste sensation!
And one thing for certain, it isn’t Easter (or Christmas in my home) without it! In Greece at Easter time, it's typical to roast a whole lamb on a 'souvla', or spit roast; I have memories when I was young taking turns with my grandparents and cousins to turn the spit by hand cooking it slowly for 5 or so hours. It was incredible. Thankfully there are now motorised spits, but this leg of lamb recipe is accessable for all!
For me there is only one way to do lamb, and thats Greek style infused with garlic cloves, fresh rosemary, lemon juice and olive oil among other essentials.
Sadly I didn't get the chance to photograph the end result as I was busy in the kitchen and then ready to serve to my family, but gosh it smelt great and was deliciously succlent. I'll be sure to add a photo the next time I make it :)
One leg of lamb 2 - 2.5kg, removed from the fridge at least one hour before roasting.
5 cloves garlic, sliced in half lengthways
A few sprigs fresh rosemary
1-2 Tbsp wholegrain mustard
700g medium potatoes, peeled and cut into quarters
2 medium lemons, juiced
5 Tbsp Greek extra virgin olive oil
2 Tbsp dried Greek oregano
Sea salt and pepper, to taste
For the gravy: (optional)
Left over juices from the baking tray
1 chicken or vegetable stock cube
a few glugs red wine
100-150ml boiling water, if necessary
2 tsp corn flour + 3 Tbsp cold water
Preheat oven to 180ºC.
Arrange the peeled and cut potatoes in a large baking tray, leaving a space in the centre for the lamb.
Using a thin sharp knife, carefully cut slots into the top, bottom and sides of the lamb. Then insert the cloves inside so it's no longer visible.
Season well with salt, pepper, 1 Tbsp olive oil and wholegrain mustard then massage into the flesh.
Poke the rosemary sprigs inside the same slots as pictured.
In a blender, add the lemon juice, oregano, olive oil and water and mix until it look creamy and opaque.
Place the lamb in the centre of the potatoes, then pour the lemon mixture over the lamb and potatoes ensuring all the potatoes are covered with the juices.
Cover the baking tray with aluminium foil and place on the lower shelf of the oven and cook for 1 and half hours. Remove the foil and cook for another 30 mins to get some colour. Check if you need to add a little water if you find it is becoming dry.
Remove from the oven.
The potatoes can be placed onto the serving platter or bowl and placed back in the oven to keep warm while you make the optional gravy as the lamb rests for 10-15 mins before carving. Ensure the lamb is covered in foil.
For the gravy: (optional)
Pour all the juices from the baking tray into a small saucepan and bring to a simmer. If you dont have enough juice or a lot is stuck to the bottom, pour 100-150ml of boiling water into the baking tray and use a wooden spoon to scrape the bottom. This is where all the flavour is, but avoid any burned areas. Then add this to the sauce pan too.
Crumble in a chicken or vegetable stock cube and stir to combine.
Add a few glugs of red wine and simmer until the alcohol evaporates (we always have a bottle open to breath when lamb is on the menu)
To thicken the gravy, in a small bowl combine the corn flour with the cold water and stir until you get a cloudy mixture. It's important to mix with cold water and never pour flour directly into a sauce or gravy as it will not combine but create dumpling like clumps.
Add this cornflour mixture to the sauce pan while stirring quickly with a whisk. It will begin to thicken. depending on how you like your gravy, for a thicker consistency mix another 1 tsp cornflower with 1 Tbsp water and repeat, or for a thinner consistency, add hot water until you reach your desired. When happy, remove from heat.
Run the gravy through a sieve to rid of any lumps.
Pour into your gravy jug and serve with the lamb, potatoes and any other vegetables like carrots, parsnips, broccoli, cauliflower etc.
SERVE THIS WITH.
Lamb meat - is a fantastic source of iron and a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance. (Source)
Garlic - contains antioxidants that protect against cell damage and ageing, helps improve blood pressure, cholesterol and bone health. (Source)
Rosemary - rich source of antioxidants and anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation. (Source)
Wholegrain mustard - is rich in glucosinolates and powerful antioxidants, both known to promote health and may protect against various diseases. (Source)
Potatoes - are packed with nutrients, minerals, antioxidants and resistant starches which in particular is a source of nutrition for beneficial gut bacteria. (Source)
Lemon juice - high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. (Source)
Greek extra virgin olive oil - specifically Greek oil, has the lowest acidity (approximately 0.5%) and is packed with essential vitamins and minerals. Benefits may include anti-inflammatory properties, lowering cholesterol and blood pressure and improves bone calcification. (Source)
HAVE YOU MADE THIS?
Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.
Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.
Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.