Roast Leg of Lamb with Potatoes

Name: Roast Leg of Lamb with Potatoes (Arnaki me Patates)
Yield: Makes 6 servings
Cuisine: Greek
Ingredients: 2–2½ pounds small new potatoes, scrubbed, or medium potatoes, peeled and cut into 1-inch cubes; 2–2½ pounds small new potatoes, scrubbed, or medium potatoes, peeled and cut into 1-inch cubes; 1 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes or plenty of freshly ground black pepper; 1 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes or plenty of freshly ground black pepper; 1 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes or plenty of freshly ground black pepper; 1 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes or plenty of freshly ground black pepper; ⅓ cup white wine, plus more if needed; ¼ cup freshly squeezed lemon juice; 1 5-to-6-pound bone-in leg of lamb; ¼ cup olive oil; 2 tablespoons coarsely chopped garlic (about 6 cloves); 2 tablespoons coarsely chopped garlic (about 6 cloves); 1 teaspoon salt; 1 tablespoon dried thyme, crumbled; 1 tablespoon dried oregano plus; 2 tablespoons dried savory or

Arnaki me Patates

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS IS the food Greeks associate with religious and family feasts—Easter, weddings and other joyous occasions—although now special occasions are not required to enjoy the dish. Fragrant with garlic and herbs, the lamb is basted with fresh lemon juice and white wine, both of which complement the flavor of the meat. The potatoes, cooked in the same pan, absorb all the flavors and become tender, with crispy tops.

American and New Zealand lamb is larger and leaner than Greek baby lamb,

Ingredients

Europe
Greece
Main course
Stew
Mediterranean
Gluten-free
Spring
Easter

Ingredients

Method