Greek Roasted Leg of Lamb

Marinate the lamb

1. In a food processor, add some lemon peel, the juice from one lemon, a couple of garlic cloves, ¼ cup of olive oil, rosemary leaves and sea salt and pepper. Pulse until they are roughly ground.Rub the marinade all over the lamb. Make deep vertical cuts with the tip of your knife to the flesh and stuff them with a few rosemary leaves and a piece of garlic.Cover and marinate in the refrigerator for 3 to 12 hours.

When you are ready to roast

1. Important: Take the lamb out of the refrigerator an hour before cooking to allow it to reach room temperature.
2. In a food processor, add ¼ cup of olive oil, three or four garlic cloves, one tablespoon of Dijon mustard, a tablespoon of rosemary leaves, and a tablespoon of thyme leaves. (Add the whole thing in if the thyme sprigs are soft).Pulse until the marinade is smooth.
3. Cut the potatoes into quarters and add them to the roasting pan. Add ¼ cup olive oil, the juice of one lemon, and season with sea salt, freshly ground pepper, and a tablespoon of dried oregano. Add four to five tablespoons of butter on top of the potatoes.Rub the marinade all over the leg of the lamb. It will mix with the previous marinade, that is fine. Place the leg over the potatoes.

Slow roasting method

1. Preheat the oven to 120°C / 250°F
2. Cover with aluminum foil and slow-roast in the oven for 7 hours. The lamb should have developed a nice crispy skin and the fat will have caramelized. If you want more crispiness uncover and roast under the broiler for a few minutes.

Regular roasting method

1. This method is for fall-of-the-bone lamb. The meat will be tender and delicious and well done. For alternative doneness levels please see the recipe notes below.
2. Preheat the oven to 180°C / 360°F
3. Cover the pan with aluminum foil and roast for 1½ hours.
4. Uncover and roast for 15 to 30 minutes, until potatoes are golden and crispy outside and lamb has nice crispy edges.
5. Note for both roasting methods:If the potatoes need more time to get soft with nice caramelized edges, and the lamb is ready, transfer it to a serving platter, cover it with aluminum foil, and roast the potatoes until they are done.