Greek Slow Roast Leg of Lamb with Potatoes | PrimalGourmet

Greek Slow Roast Leg of Lamb with Potatoes | PrimalGourmet

cookprimalgourmet.com

Melt-in-your-mouth tender, easy and loaded with flavour, this Greek Slow Roast Leg of Lamb with Potatoes is a showstopper dish.

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Cooking tools:

  • Roasting pan
  • Chef's knife
  • Mixing bowl
  • Parchment paper
  • Aluminum foil
  • Paper towel
  • Oven
  • Measuring spoon
  • Measuring cup
  • Cutting board
  • Tongs
  • Fork
  • Oven mitt
  • Serving platter
  • Paring knife
  • Serving bowl
  • Spoon
  • Whisk
  • Colander
  • Peeler
  • Citrus press
  • Instant-read thermometer
  • Pastry brush
  • Kitchen towel

Ingredients

  • 1 bone-in leg of lamb (5 to 6 pounds)
  • 2 sprigs fresh rosemary
  • 8 cloves of garlic (peeled and sliced in half lengthwise)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly-cracked black pepper (to taste)
  • 2 cups chicken broth (plus more as needed)
  • 1 cup white wine (optional, substitute more chicken broth)
  • Juice of 1 lemon
  • 1 tablespoon yellow mustard
  • 1 tablespoon dried oregano
  • 4 yellow potatoes (peeled and cut into large wedges)

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