A leg of lamb makes for some pretty serious eating. Encrusted with garlic and oregano, this lamb dish is rustic, delicious, and large perfect for enjoying with friends.
Ingredients
Oregano-Crusted Leg of Lamb with Garlic
- 2 bunches oregano, leaves picked and roughly chopped
- 4 cloves of garlic, peeled and chopped
- ½ lemon zest
- ¼ cup olive oil
- salt and pepper
- 1 small (4–4.5 lb) boneless leg of lamb
Roasted Lemon Potatoes with Oregano
- 3 Tbsp olive oil
- 15–18 small new potatoes (about ¾ lb)
- 1 tsp dried oregano salt and pepper
- 1 Tbsp butter juice of
- 1 lemon
How to Make It
-
Oregano-Crusted Leg of Lamb with Garlic
- Preheat oven to 375°F.
- Combine oregano, garlic, lemon zest, and olive oil in a small mixing bowl. Season lamb generously with salt and pepper. Rub inside and outside of lamb with marinade. Roll leg back up and truss with butcher string.
- Preheat barbecue or indoor grill to medium-high heat.
- Pat any excess olive oil off lamb leg. Grill lamb leg until all sides have developed a rich, deep brown crust. Place lamb into a roasting pan and roast in the oven, basting occasionally with pan juices, about 1½ hours, or until thermometer inserted in thickest part of leg registers 150°F. Allow lamb to rest, covered, for at least 10 minutes. Roasted Lemon Potatoes with Oregano
- Preheat oven to 350°F.
- Heat olive oil in a large, ovenproof skillet over high heat. Add potatoes, searing until sides are golden brown. Season with oregano and salt and pepper.
- Add butter and place pan into oven. Bake until potatoes are tender, about 30 minutes. Remove from heat, add lemon juice, and season with additional salt and pepper.
