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Greek-Style Roast Lamb with Potatoes

  • 4servings
  • 520minutes
  • 767calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 2 pound(s) baby new potatoes

  3. 1 (4-pound) lamb leg

  4. 2 sprig(s) fresh rosemary , chopped coarsely

  5. 2 tablespoon(s) finely chopped fresh flat-leaf parsley

  6. 2 tablespoon(s) finely chopped fresh oregano

  7. 3 clove(s) garlic , crushed

  8. 1 tablespoon(s) finely grated lemon rind

  9. 2 tablespoon(s) lemon juice

  10. 1/2 cup(s) beef stock

Instructions Jump to Ingredients ↑

  1. Heat half the oil in large frying pan; cook potatoes until browned. Transfer to 4 1/2-quart slow cooker.

  2. Make small cuts in lamb at 1-inch intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind, and juice in small bowl; rub mixture all over lamb, season.

  3. Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.

  4. Remove lamb and potatoes; cover lamb, stand 10 minutes before slicing.

  5. Serve lamb with potatoes and sauce.

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