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What You Need:
(To Serve: 6)
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One 6-pound leg of young spring lamb
2 to 3 cloves garlic, thinly sliced
Salt and pepper to taste
1½ tablespoons dried oregano
4 tablespoons olive oil
6 tablespoons fresh lemon juice
20 small potatoes, peeled
2 tablespoons tomato paste, diluted in ¼ cup water
2 cups hot water
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 450°.
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2. Wash leg of lamb. Slit with a sharp knife in various places on both sides of lamb. Insert garlic slices in slits. Season with salt, pepper, and ½ tablespoon oregano, and brush with olive oil.
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3. Pour lemon juice over lamb and place in roasting pan, fat side up. Roast for about ½ hour.
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4. While lamb is browning, combine salt, tomato paste, and water and pour over potatoes. Add to roasting pan; sprinkle with remaining oregano.
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5. Lower oven temperature to 350°. Roast for 1½ hours, turning and basting the potatoes occasionally. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.
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