Roasted Leg of Lamb with Potatoes for Easter

FILE - In this photo taken on Tuesday, March 28, 2017, an elderly man carries shopping bags at Varvakios market in Athens. (AP Photo/Thanassis Stavrakis)

Lamb is always a treat at the Easter feast. If you can’t roast a whole lamb on the spit, either due to space constraints or your guests are not big meat eaters, try the following roasted leg of lamb with potatoes. The bone-in leg gives you juicy results, as long as you remember to let the meat rest after roasting to the desired doneness. When meat is carved immediately after roasting, all the juices run right out of it. Give the meat a chance to rest and you’ll enjoy a juicier roasted lamb.

Roasted Leg of Lamb with Potatoes

1 bone-in leg of lamb, 6 to 9 lbs.
¼ cup dried, Greek oregano
½ cup Greek extra-virgin olive oil
3 cloves garlic, crushed
2 medium-large lemons
1 teaspoon Greek sea salt
1 teaspoon freshly ground black pepper
2 sprigs fresh rosemary
5-6 garlic cloves, peeled
5-6 medium-large Yukon Gold potatoes, cut in half

Place the leg of lamb in a large ovenproof glass baking dish, set aside. In a mixing bowl, whisk together the oregano, olive oil, crushed garlic, the juice of the 2 lemons, the salt, and pepper. Add the rosemary sprigs and pour over the leg of lamb. Cover tightly with plastic wrap and refrigerate at least 4 hours or up to 8 hours ahead of roasting, turning the leg over at least once or twice in the marinade. When ready to roast, preheat the oven to 375 degrees F. Place the potatoes in the roasting pan along with the leg of lamb. Cut slits into the leg of lamb and push the garlic cloves into the slits. Roast in the preheated 375-degree oven until an instant read thermometer inserted in the thickest part of the leg, away from the bone, reads 135 degrees F to 140 degrees F for medium rare, 1-1/2 to 2 hours. For well done, continue roasting until the thermometer reads 160 degrees F. Remove the roasted lamb from the oven and tent with aluminum foil. Allow it to rest for at least 15 minutes. Strain the pan juices and skim off some of the fat. Serve with the roasted lamb and potatoes. If preferred, reduce the pan juices to concentrate the flavor over medium high heat on the stove and serve with the roasted lamb.