Roasted Lamb with Potatoes

Roasted Lamb with Potatoes Ingredients

1 Bottle dry red wine	8 lb Leg of lamb; bone in,
2 c Fresh lemon juice	1/4 c Extra-virgin olive oil; plus
18 Garlic cloves; peeled	3 tb Extra-virgin olive oil
3 tb Dried Greek oregano	6 lb Idaho potatoes; peeled, and
3 tb Dried rosemary	Cut lengthwise into wedges
Coarse salt; to taste	8 lg Globe artichokes; stems,
Freshly-ground black pepper;	And chokes removed

Instructions for Roasted Lamb with Potatoes

Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt, and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight. Heat oven to 350 degrees. In a mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat. Place potatoes around lamb in roasting pan. Crush remaining 4 cloves of garlic, and add to potatoes. Drizzle remaining 1/4 cup olive oil and cup of lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving. Serves 8 to 10. Cuisine: "Greek" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 466 Calories (kcal); 13g Total Fat; (22% calories from fat); 12g Protein; 83g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Diane Kochilas Converted by MM_Buster v2.0n.

Main Ingredient: LambCuisine: Uncategorized

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