Greek Roast Leg of Lamb with Baked Potatoes
Are you also fond of the Easter holidays? We’ve got a recipe perfect for Easter gatherings and beyond!
Ingredientes · Raciones 6
- 2 kg leg of lamb (with the bone in)
- 3 sprigs thyme (only the leaves, finely chopped)
- 3 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp chili powder
- 1 kg potatoes (washed well, but with skin on)
- 2 cloves of garlic (crushed)
- 200 ml vegetable broth
- 5 sprigs of thyme
- 1 tsp smoked paprika
- 1 tbsp dry oregano
- salt
- pepper
- extra virgin olive oil
Método · 3 h 10 min
- Preheat oven to 180°C/ 356° F, fan assisted.
- In a bowl, add the sugar, thyme, chili powder, cumin, paprika, onion powder, garlic powder, coriander and olive oil. Season with salt and pepper and mix thoroughly.
- Spread the spice-rub over the leg of lamb, making sure to coat it as evenly as possible. Wrap in parchment paper and aluminum foil. Transfer to the oven and roast for 3 hours. Add the potatoes during the final hour of cooking so they are ready at the same time.
- In a baking pan, add the potatoes, paprika, garlic, thyme, and vegetable broth. Drizzle with some olive oil and season with salt and pepper.
- Cover the baking pan with parchment paper and aluminum foil. Transfer to the oven and roast for 1 hour. When ready, remove from the oven, remove the coverings and press down on the potatoes a little, to break them open. Do this once they have cooled a little so they can be handled.
- Serve your crispy-skinned, spice-rubbed leg of lamb with potatoes.
Indulge in the savory delight of roasted leg of lamb with potatoes—a traditional Greek Easter dish that’s bursting with flavor.
Enjoy this roast leg of lamb recipe by Greek celebrity Chef Giorgos Tsoulis.
Spice-rub for the lamb:
- 3 sprigs thyme only the leaves, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp chili powder
Instructions
- Preheat oven to 180°C/ 356° F, fan assisted.
Spice-rub for the leg of lamb:
- In a bowl, add the sugar, thyme, chili powder, cumin, paprika, onion powder, garlic powder, coriander and olive oil. Season with salt and pepper and mix thoroughly.
- Spread the spice-rub over the leg of lamb, making sure to coat it as evenly as possible. Wrap in parchment paper and aluminum foil. Transfer to the oven and roast for 3 hours. Add the potatoes during the final hour of cooking so they are ready at the same time.
For the potatoes:
- In a baking pan, add the potatoes, paprika, garlic, thyme, and vegetable broth. Drizzle with some olive oil and season with salt and pepper.
- Cover the baking pan with parchment paper and aluminum foil. Transfer to the oven and roast for 1 hour. When ready, remove from the oven, remove the coverings and press down on the potatoes a little, to break them open. Do this once they have cooled a little so they can be handled.
- Serve your crispy-skinned, spice-rubbed leg of lamb with potatoes.
