SLOW ROASTED LEG OF LAMB

SLOW ROASTED LEG OF LAMB image

Yield 6

Number Of Ingredients 12

1 leg of lamb washed, cleaned, silver skin removed and dried well with a paper towel (no need to remove all fat just remove some)
8 cloves of garlic cut into slivers
2 medium onions quartered
1 bottle of dry white wine
3 springs of rosemary
10 springs of fresh thyme
3 tsp dried greek oregano
juice of 2 lemons
6 medium size yukon potatoes peeled and quartered
some olive oil
hot water
salt and pepper to taste

Steps:

- Preheat the oven to 425 degrees. - Pierce the skin of the lamb and insert a sliver of garlic in each along with one leaf of rosemary. - drizzle the leg of lamb with some olive oil and sprinkle with salt. - place on the middle rack of the oven uncovered for 30 minutes, flip the leg of lam and roast for another 30 minutes. -Remove pan from oven and reduce the heat to 350 degrees. Add onions around the lamb, add any remaining slivers of garlic, add the herbs (thyme, rosemary, oregano) and juice of the two lemons and pour the wine into the pan. Add hot water so that the total liquid covers third of lamb. -Cover pan with a foil and place back in the oven for 3.5 to 4hrs flipping the leg of lamb every hour. - One and a half hours before serving, bury the potatos in the liquid, cover and roast until cooked through. - After 3.5 hours, remove foil and turn on the broiler. If there is a lot of liquid in the pan, take a lot of it out and place in a sauce pan over high heat and reduce to form a thin sauce. Adjust seasoning. - place lamb and potatoes in oven until the leg of lamb and potatoes are well browned.