Mediterranean Leg of Lamb with Potatoes
Flavor-packed Mediterranean leg of lamb recipe with potatoes! Be sure to watch the video and review the step-by-step and tips above.
Flavor-packed Mediterranean leg of lamb recipe with potatoes! Be sure to watch the video and review the step-by-step and tips above.
- salt and pepper
- 1 tsp garlic powder
- 2 cups water
- 1 tbsp paprika
- 2 tbsp dried oregano
- 2 lemons juice of
- 1 4-5 lb leg of lamb bone in, fat trimmed
- private reserve extra virgin olive oil more for later
- 5 garlic cloves, peeled and sliced more for later
- 8 medium gold potatoes peeled and cut into wedges
- 1 medium yellow onion peeled and cut into wedges
- 1 tsp paprika more for later
- 1 recipe lebanese rice optional
- fresh parsley for garnish optional
- 15 garlic cloves peeled
- 2 tbsp dried mint flakes
- 1/2 tbsp ground nutmeg
- 1/2 cup olive oil (i used private reserve greek extra vir
- Carbohydrate 10.7204216045567 g
- Cholesterol 0 mg
- Fat 0.69003070583762 g
- Fiber 2.93189999138304 g
- Protein 1.70955128247554 g
- Saturated Fat 0.234478359308824 g
- Serving Size 1 1 Serving (154g)
- Sodium 21.1550442076915 mg
- Sugar 7.78852161317364 g
- Trans Fat 0.157971871902773 g
- Calories 45 calories
Step-by-step
- Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour.
- In the meantime, prepare the remaining ingredients and make the lamb rub.
- To make the rub, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 375 degrees F.
- When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub you made earlier and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
- Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.
- Now tent a large piece of foil over the roasting pan, then place the pan on the middle rack of the 375 degrees F heated-oven. Roast covered for 1 hour.
- Remove the foil and return the roasting pan to the oven for another 10-15 minutes or until the lamb temperature registers 140 degrees F for medium.
- Remove the pan from the oven and let the leg of lamb rest for at least 20 minutes before serving.
- If you choose to, midway through roasting the lamb, cook the rice according to this recipe.
- Place the lamb and potatoes in a large serving platter over a bed of Lebanese rice, if you choose to. Garnish with parsley.
- Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice. Enjoy!
A Weekend Feast: My Mediterranean Leg of Lamb Adventure
The aroma of roasting lamb, infused with the vibrant scents of Mediterranean herbs and spices, is a memory I’ll cherish forever. This isn’t just a recipe; it's a journey, a testament to the simple pleasures of cooking and sharing a meal with loved ones. This particular weekend, I decided to venture into the world of Mediterranean cuisine, and the result was this incredibly flavorful leg of lamb with potatoes. The process was surprisingly straightforward, even for someone who isn't usually a 'lamb' person. I'll walk you through my experience, detailing the steps and offering some personal insights along the way.
My initial hesitation stemmed from a general unfamiliarity with lamb. I've always leaned towards easier, quicker meals, often opting for chicken or fish. But the allure of this recipe, with its promise of tender, juicy meat complemented by crispy potatoes, was too strong to resist. I started by gathering my ingredients. The list seemed extensive, but the beauty of this recipe lies in its balance of flavors. Each herb, each spice, plays a crucial role in creating that authentic Mediterranean taste. I took my time, meticulously chopping the garlic and potatoes, measuring the spices, savoring the anticipation of the meal to come. The process itself was therapeutic. It's something I could do with my eyes closed; the chopping and dicing turned into a meditative routine.
The actual cooking process was surprisingly straightforward. The searing of the lamb, that initial contact with the hot oven, created a beautiful crust. The scent alone is worth remembering – a rich, savory fragrance that filled the house. I followed the instructions meticulously, ensuring the lamb was cooked to perfection while maintaining the tenderness. I admit, the time spent watching the lamb roast was mostly spent enjoying the aroma of my efforts. As a busy professional woman with little time for overly-complicated dinners, this recipe felt perfectly balanced – something complex enough to feel impressive, yet simple enough to actually be accomplished in a reasonable timeframe.
The result was nothing short of spectacular. The lamb was incredibly tender, falling off the bone with the slightest touch. The potatoes were perfectly roasted, boasting a crispy exterior and a fluffy interior. Every bite was a symphony of flavors, a testament to the harmonious blend of Mediterranean herbs and spices. I served it with a side of rice (a simple addition, yet it completed the meal wonderfully), and garnished it with fresh parsley. That evening, my family and I shared a truly special meal. The conversation flowed as easily as the wine, the laughter echoing through the room. It wasn't just a meal; it was an experience, a reminder of the joy of gathering around a table to share good food and good company.
This Mediterranean leg of lamb recipe has become a staple in my cooking repertoire. It's the kind of meal that impresses guests yet feels comfortable and familiar to prepare. It's a recipe that tells a story, and its story is one of delicious simplicity and the satisfaction of creating something truly special. For anyone looking to add a touch of Mediterranean flair to their weekend meal planning, I wholeheartedly recommend giving this recipe a try. It's an adventure worth embarking on, and the journey is just as rewarding as the destination.
Beyond the culinary aspect, preparing this recipe taught me the importance of slowing down and appreciating the process. It reminded me that cooking isn’t just about the finished product; it’s about the journey, the anticipation, the joy of creating something delicious for oneself and loved ones. It's become a regular dish for my family, a treat we relish. The aroma is still a happy memory, evoking feelings of warmth and togetherness. It’s more than just a meal; it’s a cherished moment, a culinary experience that transforms a simple gathering into a meaningful memory.
