Roast Lamb With Herbs and Potatoes

Hello there friends! You can’t go more traditional than this..
I’m not the typical traditional type of a Greek woman at all, let me tell you..  When I was living in Greece, I never danced a traditional dance (although I know how to dance, seriously I have no idea how that happened) and I don’t listen to Greek music. I love changing the traditional recipes that I grew up with and make them my own, all of them!....... Except this one!
Please, buy a leg of lamb and cook this Sunday Dinner.. Yamas!

Ingredients

1 leg of lamb 2 - 2 1/2 pounds 
Salt - Pepper - Oregano
Olive oil
6-8 cloves garlic, peeled
1 small bunch rosemary
1 small bunch thyme,
chopped 6-7 medium organic potatoes for baking skin on
1 cup chicken or vegetable broth
1 onion, halved
2 bay leaves

How to make

Preheat the oven as high as it goes and start to prepare the lamb.
 Stab the meat all over using a knife. Rub all over the meat with plenty of salt an pepper and put inside the little holes, a glove of garlic, a sprig of thyme and a sprig of rosemary.

Rub the whole leg with olive oil. Add the potatoes to the pan, the onion and the bay. Add salt and pepper, a bit of olive oil and pour the broth all over the potatoes. Place in the oven, lower the heat to 325 and immediately after the lamb goes in and cook for 3 hours.
When the lamb is ready, remove it from the pan and let it rest covered loosely with foil for 30 seconds. Put the potatoes back in the switched off oven to keep them warm.

I usually make a sauce with mustard and lemon juice to dress the meat portions.

 Enjoy!   

There are three things that you must consider before making this recipe, number one, the meat has to be in room temperature before baking. You can’t expect to have a juicy meat if you bake it frozen. Number two, start with the highest temperature so the meat will develop a crust from the beginning assuring the tenderness of the inside meat. Number three, let it rest. Let the meat rest after baking for at least half an hour.