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Name: Arni Psito Me Patates (Roast Lamb with Potatoes)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 tb Dried Rosemary; 6 lb Potatoes; Peeled and Cut; 1 Heads Garlic; (About 18; 3/4 c Extra-Virgin Olive Oil; 2 c Fresh Lemon Juice; Salt; 1 Leg of Lamb; 8-pound; Bone; 3 tb Dried Oregano; 3 1/4 c Red Wine; (Non-Alcohol

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INGREDIENTS

3 tb Dried Rosemary
6 lb Potatoes; Peeled and Cut
1 Heads Garlic; (About 18
3/4 c Extra-Virgin Olive Oil
2 c Fresh Lemon Juice
Salt
1 Leg of Lamb; 8-pound; Bone
3 tb Dried Oregano
3 1/4 c Red Wine; (Non-Alcohol

INSTRUCTIONS

Just in case you havent noticed, a traditionally Greek Easter is an event whereby the guests primary goals are to eat and eat and drink themselves to exhaustion. After all, its a celebration of great magnitude and like most big holidays, draws guests and family members together for a day or two, from far and wide. Now if youre one of those cooks that doesnt happen to have an open-fire spit in your back garden, have no fear. Weve updated todays recipe to be prepared in the oven. However, feel freely to dig the pit and prepare the spit if you so desire. Cooking time is about a day-and-a-half! To prepare the marinade, finely chop 8 cloves of garlic and place in a pan that is large enough to hold the lamb. Add 2 Tbs. oregano, 2 Tbs. rosemary, 6 Tbs. olive oil, 1 cup lemon juice, wine or apple juice, and salt and pepper to taste. Mix thoroughly and place the lamb in the marinade, turning to coat well on both sides. Cover and set aside in the refrigerator overnight. Crush 6 cloves of garlic and the remaining oregano and rosemary together with a mortar and pestle or chop them finely and combine thoroughly. Season with salt and pepper. Pre-heat oven to 375-F degrees. Remove lamb from marinade and pierce in a dozen places with a paring knife. Rub the garlic and herb mixture all over the lamb, pressing the mixture firmly into the cuts with your fingers. Coat surface of the lamb with about 4 Tbs. olive oil. Mix remaining olive oil and lemon juice together in a bowl. Crush remaining garlic and place in a large roasting pan and add potatoes. Place lamb on top of the potatoes and roast, basting frequently with the lemon mixture and turning the potatoes occasionally, for 1 hour and 45-minutes. Remove lamb from the oven and let rest for about 10-minutes, keeping potatoes warm in the oven that you turned off when you removed the lamb. Carve leg of lamb and serve with potatoes. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff on Apr 06, 1998

NOTES

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Arni Psito Me Patates (Roast Lamb with Potatoes)

3 tb Dried Rosemary
6 lb Potatoes; Peeled and Cut
1 Heads Garlic; (About 18
3/4 c Extra-Virgin Olive Oil
2 c Fresh Lemon Juice
 Salt
1 Leg of Lamb; 8-pound; Bone
3 tb Dried Oregano
3 1/4 c Red Wine; (Non-Alcohol

Just in case you havent noticed, a traditionally Greek Easter is an event  whereby the guests primary goals are to eat and eat and drink themselves to  exhaustion. After all, its a celebration of great magnitude and like most  big holidays, draws guests and family members together for a day or two,  from far and wide.    Now if youre one of those cooks that doesnt happen to have an open-fire  spit in your back garden, have no fear. Weve updated todays recipe to be  prepared in the oven. However, feel freely to dig the pit and prepare the  spit if you so desire. Cooking time is about a day-and-a-half!    To prepare the marinade, finely chop 8 cloves of garlic and place in a pan  that is large enough to hold the lamb. Add 2 Tbs. oregano, 2 Tbs. rosemary,  6 Tbs. olive oil, 1 cup lemon juice, wine or apple juice, and salt and  pepper to taste. Mix thoroughly and place the lamb in the marinade, turning  to coat well on both sides. Cover and set aside in the refrigerator  overnight.    Crush 6 cloves of garlic and the remaining oregano and rosemary together  with a mortar and pestle or chop them finely and combine thoroughly. Season  with salt and pepper.    Pre-heat oven to 375-F degrees. Remove lamb from marinade and pierce in a  dozen places with a paring knife. Rub the garlic and herb mixture all over  the lamb, pressing the mixture firmly into the cuts with your fingers. Coat  surface of the lamb with about 4 Tbs. olive oil.    Mix remaining olive oil and lemon juice together in a bowl. Crush remaining  garlic and place in a large roasting pan and add potatoes. Place lamb on  top of the potatoes and roast, basting frequently with the lemon mixture  and turning the potatoes occasionally, for 1 hour and 45-minutes. Remove  lamb from the oven and let rest for about 10-minutes, keeping potatoes warm  in the oven that you turned off when you removed the lamb. Carve leg of  lamb and serve with potatoes.    Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff  <dailyrecipe-owner@recipe-a-day.com> on Apr 06, 1998

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Nutrition

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Serving Size: 1 To 8 (687g)
Recipe Makes: 6 To 8

Calories: 996
Calories from Fat: 976 (98%)

Amt Per Serving		% DV

	Total Fat 108.4g	145 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 51.9g
	Polyunsanturated Fat 35.8g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 194.3mg		5 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 10.8g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 996

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