Dolce Dente

arni Psito me patates , is a Greek holiday staple in our home . Typically , this Greek dish is served at Easter , but it is really festive , and , in our home is even served on Christmas day , when the whole family gathers around the table for a leisurely gettogether .

Saveur Magazine

Serves 6 to 8

1 – 2 heads garlic ( about 18 cloves ) cloves , seperated and peeled

3 tbs dried oregano

3 tbs dried rosemary

3/4   cup extra virgin olive oil

2 cups fresh lemon juice ( I only use freshly squeezed , you cannot beat the flavor )

3  1/2 cups red wine

Salt and freshly ground pepper

1    8lb , leg of lamb , bone in , trimmed of excess fat

6 lbs Idaho potatoes , peeled and cut into sixths lengthwise

MARINADE

Finely chop 8 cloves of garlic and place in a pan large enough to hold lamb . Add 2 tbs  oregano , 2 tbs rosemary , 6 tbs oil , 1 cup lemon juice , wine and salt and pepper to taste . Mix throughly . Place lamb in marinade , turning to coat well on all sides , then cover and set aside in refridgerator overnight .

Crush 6 cloves garlic and remaining oregano and rosemary together with a mortar and pestle  ( or chop them finely ) . Season with salt and pepper .

Preheat oven to 375*F . Remove lamb from marinade and pierce in 8 – 10 places with a paring knife . Rub garlic – herb mixture over lamb , pressing mixture into incisions with your fingers , then coat surface of lamb with about 4 tsp oil .

Mix remaining oil and lemon juice together in a bowl . Crush remaining garlic , place in a large roasting pan , and add potatoes . Place lamb on potatoes . Roast , frequently basting  lamb with lemon mixture and occasionally turning potatoes , for 1 hour and 45 minutes for well done . Turn off oven . Remove lamb and allow it to rest for about 10 minutes , keeping potatoes warm in oven until you are ready to carve and serve lamb .

Filed under: Lamb Tagged: | Arni psito me patates, Greek style roast lamb with potatoes, Saveur magazine, whole roast leg of lamb