Roasted Leg of Lamb with Potatoes | Greek Style Roasted Lamb Recipe

hey what's up I'm Ken welcome back to my kitchen on today's episode I'm gonna show you a really quick simple and absolutely out of this world delicious roast leg of lamb recipe Greek style in the traditional olive oil oregano lemon but in this case I'm going to switch up the oregano with a little bit of thyme along with some fresh rosemary from my garden and I'm going to show you how easy it is to put this all together starting right now [Music] all right so first things first you get our oven going preheating to 400 degrees Fahrenheit or about 200 degrees Celsius and that way while we're working on our meal prep our oven will be preheating what I've done is pre washed and peeled four white potatoes and for this recipe depending on the size of your potato you can either quarter them or cut them into six which is six like this and just throw them in your pan and what I'm doing is I've already put a aluminum foil lining in my pan you want to do this believe me especially when it comes to cleaning afterwards it makes things a lot easier and we're going to season and flavor our potatoes right in our pan so makes it that much easier as well you don't have that much to clean up all right our potatoes are done they're in our pan and again poor white potatoes on the bigger side but use as many as you want depending on the servings and the people that you're going to be cooking for the first thing we're going to do in this is of course our Greek extra virgin olive oil for this roughly you're going to use about a quarter to a third of a cup I always like to go generous on the olive oil and then now we're going to add a little bit of fresh cracked black pepper I like to go generous on the black pepper whereas the salt I basically I'm pretty conservative I don't like using a lot of salt I let the flavor of the food actually come out but you can use as much or as little as you like the next thing I'm going to use is garlic you cannot have too much garlic and I get and I make no apologies for this I get the pre mint stuff and I love it saves a lot of time a lot of hassle not into brand names whatever you're going to use this is not a shameless plug or anything like that so so far we have our potatoes that are being cut up salt pepper olive oil and minced garlic now I really recommend using real lemons don't use that you know pre lemon juice stuff or pre squeezed or whatever it is it's crap I'm sorry but you can't that's not kind of a flavor you want and once we're done with this pits can go in it really doesn't matter the next thing I'm going to take now is a little bit of time this time is from my garden yes it is I love gardening I actually I'm a real huge believer of farm-to-table gardening I always believe that you know what if you can always shop or buy as local as you can unless you're in Canada in the wintertime in which case makes it kind of hard and what you're going to do is you're slowly or even just pour this over your potatoes just like that so we've got our fresh thyme and I've also got a couple of sprigs of fresh rosemary against my own I really love this there's nothing wrong with using dried herbs but wherever you can always use fresh it does make a difference it really really does fantastic so here we have our potatoes they're ready to go ready to be mixed and we're just going to get in there and get all kind of down and dirty and start mixing them up shaking everything around don't be sad you're not gonna bruise the potatoes at all so we got a single layer of our potatoes down the next part of this is the start of the show our leg of lamb [Music] this is magnificent I love this weather this business is gorgeous absolutely fantastic Kristen this dish as well is first we're going to place this on its upper side or its backside and we're going to start actually flavoring it from underneath so first then we're going to go is a little bit generous with the salt fresh cracked black pepper of course there is no substitute some olive oil now what we're going to do is simply take our leg of lamb flip it over just like that and the same deal we're going to go a little heavy on the salt it's a fairly big piece of meat so you want to actually make sure that it's salted really well next is pepper very important I prefer to go heavy on the pepper I like using a lot of pepper but again whatever you like then garlic now this garlic you want to actually almost coat me the lamb all over it and this will roast off it becomes all delicious I get so excited just even like talking about this and a little bit more of the time simple throw it over just like that little you throw it over there's nothing to do this at all and again what's the rosemary you don't have to really chop it up if you don't want to you could absolutely but no need pull the leaves back and let them just kind of fall where they may next is lemon I'm going to cut one lemon in half over the your lamb just like that and don't worry about the pits nobody ever died eating a lemon pit so totally fine and again throw it in there as this will cook the meat will actually get the oven will actually get infused with the lemon and that goes all over it just like that as well see when born with us flavoring lamb rosemary thyme garlic perfect that's in there as well and lastly and certainly not least we are olive oil and this is what's going to give us that other than flavor it's going to give us that actual crunchiness and that beautiful browning over the top how gorgeous is this I love it excellent so this is literally the meat and potatoes of our meal it's ready to go in the oven 400 degrees for about two hours you may want to do an hour and 15 for a more blush kind of Venice however because I'm making this or Greeks and Greeks do not like anything pink this is going to go in for probably an hour and 45 minutes to two hours at 400 degrees Fahrenheit and as you're cooking this make sure that you place your lamp on top of the vegetable that you're roasting so all the rendering juices and the fact that's coming off the lamp will flavor and season up your potatoes as well so I'm going to throw this into my oven and I'll be back here in a couple hours and we'll take it from there [Music] Oh Oh member

Channel: Ken Panagopoulos

Views: 204,989

Rating: 4.8520474 out of 5

Keywords: food, cooking, greek food, the lazy gourmet, ken panagopoulos, greek cooking, easy recipes, organic cooking, greek, olive oil, simple meals, how to cook, diy cooking, healthy cooking, home cooking, dinner ideas, meal ideas, greek style cooking, how to make, recipe for, leg of lamb, lamb, roasted lamb, roast lamb, greek style leg of lamb, lamb and potatoes, roasted leg of lamb, roast leg of lamb

Id: tosQeG9FYVM

Length: 9min 33sec (573 seconds)

Published: Mon Jul 10 2017