Greek Roast Leg of Lamb with Baked Potatoes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Greek
Greek Roast Leg of Lamb with Baked Potatoes
Description
The Greek Roast Leg of Lamb with Baked Potatoes centers on a 2 kg bone-in lamb leg seasoned with a spice rub that includes thyme leaves, brown sugar, smoked paprika, garlic and onion powders, coriander, cumin, and a touch of chili powder. This rub forms a flavorful exterior during the 3-hour roasting at moderate heat. The potatoes, kept with their skins, are prepared separately with garlic, thyme, smoked paprika, vegetable broth, and oregano, covered and roasted for one hour alongside the lamb. This slow roast method keeps the lamb tender and infuses the potatoes with herbaceous and smoky notes. Once cooked, the potatoes are pressed slightly to break them open, enhancing their texture.
The dish marries the aromatic, spiced lamb with softly baked potatoes that complement each other on the plate, suitable for a substantial meal. The balance of earthy, smoky, and mildly sweet spices gives depth without overpowering the natural flavors of lamb and potatoes.
Chef's tips note that adding varied herbs or nuts can enhance the crispy crust on the lamb, suggesting flexibility in customizing textures and flavors. Wrapping the lamb and potatoes in parchment and foil during roasting helps retain moisture and distribute heat evenly for consistent results.
Ingredients
- 2 kg leg of lamb with the bone in
Spice-rub for the lamb:
- 3 prigs thyme only the leaves, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- ½ tsp cumin ground
- ¼ tsp chili powder
For the potatoes:
- 1 kg potato washed well, but with skin on
- 2 cloves of garlic crushed
- 200 ml vegetable broth
- 5 prigs of thyme
- 1 tsp smoked paprika
- 1 tbsp oregano dry
- salt
- black pepper
- extra virgin olive oil
Instructions
- Preheat oven to 180°C/ 356° F, fan assisted.
Spice-rub for the leg of lamb:
- In a bowl, add the sugar, thyme, chili powder, cumin, paprika, onion powder, garlic powder, coriander and olive oil. Season with salt and pepper and mix thoroughly.
- Spread the spice-rub over the leg of lamb, making sure to coat it as evenly as possible. Wrap in parchment paper and aluminum foil. Transfer to the oven and roast for 3 hours. Add the potatoes during the final hour of cooking so they are ready at the same time.
For the potatoes:
- In a baking pan, add the potatoes, paprika, garlic, thyme, and vegetable broth. Drizzle with some olive oil and season with salt and pepper.
- Cover the baking pan with parchment paper and aluminum foil. Transfer to the oven and roast for 1 hour. When ready, remove from the oven, remove the coverings and press down on the potatoes a little, to break them open. Do this once they have cooled a little so they can be handled.
- Serve your crispy-skinned, spice-rubbed leg of lamb with potatoes.
Notes
- Experiment with additional herbs or aromatics to create a more textured, crispy crust on the lamb.
- Wrapping in parchment and foil during roasting preserves moisture and ensures even cooking.
User Reviews
Overall Rating
4.9
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