Dinner · 180 min · greek

Arni sto Fourno (Sunday Roast Lamb)

Bone-in leg of lamb does the heavy lifting here, with yukon gold potatoes rounding it out. A Greek dinner that takes 180 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 lb Bone-in leg of lamb
• 2 lb Yukon gold potatoes
• 1 head Garlic
• 1/2 cup Lemon juice
• 2 tbsp Dijon mustard
• 2 tbsp Dried oregano
• 3 sprigs Fresh rosemary
• 1/2 cup Extra-virgin olive oil
• 1 tbsp Salt

Steps

1. Stud the lamb with slivers of garlic — slice small pockets all over and push a sliver into each one. The garlic perfumes the meat from the inside out as it roasts.
2. Whisk the lemon juice, mustard, oregano, oil, and salt into a thick emulsion and massage it over every surface of the lamb. Rest 1 hour at room temperature.
3. Toss the potato wedges in the pan with more oil, lemon, and oregano; they will roast in the lamb’s drippings and turn shatteringly crisp outside, creamy inside.
4. Roast at 375°F, lamb on a rack over the potatoes, for about 2 hours until a thermometer reads 135°F in the thickest part for rosy medium-rare. Baste twice with the pan juices.
5. Rest a full 20 minutes tented in foil — cutting early floods the board with juices that belong in the meat. Carve against the grain and serve with the lemon potatoes and the pan drippings spooned over everything.

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