Cordero griego asado lentamente con limón y patatas

Ingredientes

• 1 leg of lamb (2-3 kg)
• 6 potatoes, quartered
• 3 sweet potatoes, quartered
• 5 garlic cloves, sliced (to insert into lamb)
• 1 cup chicken stock
• Salt, to taste
• Pepper, to taste
• Oregano, to taste
• Paprika (sweet or smoked), to taste
• 100 ml lemon juice (keep the lemon skin for roasting dish)
• 100 ml olive oil
• 5 garlic cloves
• 1 large onion
• 1 tablespoon fresh rosemary
• 1.5 tablespoons honey
• 1.5 tablespoons mustard

Preparación

1. 1

   Prepare the Marinade: In a blender or food processor, combine the lemon juice, olive oil, garlic cloves, large onion, fresh rosemary, honey, and mustard. Blend until you have a smooth marinade.

2. 2

   Marinate the Lamb: Score the leg of lamb and insert sliced garlic cloves into the slits. Place the lamb in a large dish and pour over the marinade. Add the lemon skins to the roasting dish for extra flavor. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.

3. 3

   Prepare the Potatoes: Quarter the potatoes and sweet potatoes. Season them with salt, pepper, oregano, and paprika to your liking. Set aside.

4. 4

   Assemble for Roasting: Preheat the oven to 160°C (320°F). Place the marinated leg of lamb in a large roasting tray. Arrange the seasoned potatoes around the lamb. Pour the chicken stock into the tray to keep the meat moist during cooking.

5. 5

   Slow Roast the Lamb and Potatoes: Roast everything in the oven at 160°C for approximately 3.5 to 4 hours, basting occasionally with the pan juices. The low and slow heat will tenderize the lamb and allow the potatoes to absorb the delicious flavors.

6. 6

   Rest the Meat: Once cooked, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes before carving to keep it juicy.

7. 7

   Serve: Carve the lamb and serve it alongside the roasted potatoes and sweet potatoes, spooning pan juices over the dish for extra flavor.