The first day I realized I had the craziest family on the block, was Easter morning somewhere in the decade of 1990. When I looked outside into the yard I remember seeing my dad and grandpa on the grass, with long spearlike metal rods, and a whole dead lamb laying out on plastic. They had just gotten back from Sears with all new roasting rods. It was 6am.
If you don't want to get a whole lamb and save some of your grass- this is a great way to keep up with tradition.
There are two people in my family who make leg of lamb the best. My uncle Chris and of course my cousin Christina. She is my twin in every way. I love her.
Ingredients:
1 bone-in leg of lamb, 5-8 lbs depending on how many people you are serving (don’t forget the lamb will shrink!)
5 lbs potatoes, peeled and cubed
5 cloves of garlic, sliced in half
4 additional garlic cloves, smashed slightly
3 lemons
1 cup extra Virgin greek olive oil
1-2 cups chicken broth
Oregano
Salt and pepper
4 plum tomatoes, seeded and diced
1 bone-in leg of lamb, 5-8 lbs depending on how many people you are serving (don’t forget the lamb will shrink!)
5 lbs potatoes, peeled and cubed
5 cloves of garlic, sliced in half
4 additional garlic cloves, smashed slightly
3 lemons
1 cup extra Virgin greek olive oil
1-2 cups chicken broth
Oregano
Salt and pepper
4 plum tomatoes, seeded and diced
Directions:
1. Preheat the oven to 325 degrees.
2. Trim away most of the visible fat and silver skin.
3. Make ten slits into the lamb with a pairing knife. You can make 5 slits on each side. Insert each half of the garlic clove into the lamb.
4. Drizzle olive oil on to each side of the lamb and rub it in. (You shouldn’t need more than 1/4 cup).
5. Season both sides with oregano, salt and pepper.
6. In a roasting pan, add the potatoes, the remainder of the oil, 1 cup of the chicken broth and lemon juice from the 3 lemons. Mix well.
7. Spread the potatoes to the periphery of the pan and place the leg of lamb into the middle of the pan.
8. Add one of the 4 additional smashed garlic cloves to each corner. Season the potatoes with salt and pepper.
9. Add the seeded diced tomatoes around the pan.
***note*** If the liquid in the pan doesn’t reach to about half way up the lamb, add more chicken broth.
10. Slow roast in the oven for about 5 hours, turning the lamb over every hour.
Wait 20 minutes before carving. Enjoy.
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