Recipe 63- Roasted Lamb for Easter

Xristos Anesti! Happy Easter!
Today we are baking a traditional greek easter dish.
Roasted lamb with potatoes.  

Ingredients

4 kg  lamb (leg)
1 cup olive oil
2 tablespoons oregano
1 tablespoon salt
2 teaspoons pepper
1 kg potatoes, peeled and chopped
1/2 cup lemon juice
1 cup water


Mix the olive oil, oregano and salt in a large dish and add the leg of lamb,
turning it to cover all sides with the marinade.
Let marinate, refrigerated, for at least 1 hour, or better yet overnight, turning occasionally.
Remove the meat from the refrigerator 1 hour before roasting to allow it to come to room temperature.

Preheat oven to 350°F. Place the lamb in a roasting pan. Add the lemon juice to the marinade
remaining in the dish and toss the potatoes with the marinade.

Place the potatoes around the lamb in the roasting pan, pour in the 1 cup of water and place the pan in the oven.
Roast for 70 minutes.
Remove the pan and stir the potatoes so they cook evenly.
Return the pan to the oven and roast for another 70 to 80 min.
Remove the roast from the oven and set aside to rest for 15 to 20 minutes.
Carve the lamb and serve the slices on a large platter with the roasted potatoes.

This is it!

Enjoy!