Roasted Lamb (Arni Sto Fourno)
Slow-roasted lamb leg turns tender and garlicky, bathed in lemon, oregano, and olive oil.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Baster
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Peeler
- Aluminum foil
- Spoon
- Serving platter
Ingredients
- 1 bone-in leg of lamb (5 to 6 pounds)
- 6 cloves garlic, slivered, plus 3 cloves minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons dried oregano
- 1 tablespoon fresh rosemary leaves, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds Yukon gold potatoes, peeled and quartered
- 1 1/2 cups chicken stock
- 1 lemon, halved
- 2 tablespoons fresh parsley, chopped, for garnish
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