Ingredients
1 1/2 c. fresh lemon juice (from 6 to 7 lemons)
1/2 c. extra-virgin olive oil
1 tbsp. dried oregano
4 lb. leg of lamb
2 1/2 lb. yukon Gold potatoes, peeled and cut into big chunks
1 1/2 c. water
Coarse salt and freshly ground pepper
Preparation
Step 1Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.Step 2Preheat oven to 350 degrees F. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees F. Roast lamb 2 hours.Step 3Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees F. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
