Greek Style Slow Roasted Leg of Lamb

Von Sip and Feast · 210 Min.

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Zubereitung

1. Season the lamb with salt and pepper, place it on a wire rack over a lined baking sheet, and refrigerate uncovered overnight.
2. Take the lamb out of the fridge 1 hour before roasting. Preheat the oven to 325°F (163°C) with the rack in the middle.
3. Cut 5 garlic cloves into pointed slivers. Make slits in the lamb and push the garlic into them.
4. Blend the rosemary, honey, Dijon mustard, lemon juice, remaining garlic and olive oil until smooth. Rub half of the marinade over the lamb and let it sit at least 30 minutes.
5. Place the potato wedges in a large roasting pan. Toss with the remaining marinade, pour in the chicken stock, season with salt to taste, and sprinkle with paprika and oregano.
6. Place the lamb fat side up on the potatoes. Cover tightly with foil and roast for 3 hours. Test with a fork: the meat should pull easily from the bone and be tender throughout. If not, cover and roast another 30–60 minutes, then test again.
7. Once tender, raise the heat to 450°F (232°C) and remove the foil. Roast 10–12 minutes until the lamb is lightly browned. Cook until tender and shreddable; the internal temperature may reach 190–200°F (88–93°C).
8. Move the lamb to a platter and tent with foil. Keep roasting the potatoes until most of the liquid has evaporated, about 20–30 minutes.
9. Put the potatoes on the platter with the lamb. Skim the fat from the pan sauce and pour it over the lamb and potatoes.
10. For the ladolemono sauce, blend or whisk the ingredients and season with salt to taste.

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