Greek roast leg of lamb with potatoes and fresh herb sauce
This Mediterranean inspired dish is full of fresh and tangy flavors. Perfect as a crowd pleaser for any size of celebration.
Equipment
- Food processor
Ingredients
- Whole leg of lamb
- 1 head of garlic
- 4 bay leaves
- 2 teaspoons of salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes
- Zest from 2 lemons
- 50 ml of lemon juice
- Bunch of fresh dill
- Bunch of fresh mint
- Bunch of fresh cilantro
- 2 tablespoons of honey
- 200 ml of Greek yogurt
- 700 g of potatoes
- 3 sweet onions
Instructions
- Grind all the spices, garlic, lemon peel, juice, honey, and herbs in a food processor, blender, or pestle until a green mass is formed. Stir in Greek yogurt
- Cut off most of the fat from the leg of lamb and make cross cuts with a knife
- Rub with the prepared marinade, but reserve ⅓ of it for serving
- Heat the oven to 180 degrees and bake an uncovered leg of lamb for 30 minutes.
- Cover with baking paper, then foil and bake in the oven for 2 hours
- After 2 hours, throw the potatoes and onions under the meat and toss with the liquid. Take some of the liquid and pour over the lamb. Cover and bake for another hour
- Remove from the oven and pull the meat of the bone
- Serve lamb with fried potatoes and fresh herb and yogurt sauce
Notes
Feel free to change up the spices and vegetables you add to the roast.