Description:
This recipe brings the vibrant flavors of Greece to your table with a succulent roast leg of lamb, perfectly paired with tender new potatoes and a bright, savory tomato and olive sauce. Infused with garlic, lemon, and oregano, the lamb is roasted to perfection, while the potatoes are crisped to golden perfection in the same pan, absorbing all the delicious drippings. The zesty tomato olive sauce ties it all together, creating a complete and satisfying meal.
Why You Will Love This Recipe:
- Effortless Elegance: This recipe is surprisingly simple to execute, yet delivers a restaurant-quality dish perfect for a special occasion or a satisfying Sunday roast.
- Flavor Explosion: The combination of garlic, lemon, oregano, and olives creates an authentic Mediterranean flavor profile that is both refreshing and comforting.
- One-Pan Wonder: Roasting the lamb and potatoes together not only saves time but also infuses the potatoes with incredible flavor.
- Versatile & Customizable: This recipe is easily adaptable to your preferences. Feel free to add other vegetables to the roasting pan, adjust the level of doneness for the lamb, or substitute herbs based on what you have on hand.
- Impressive Presentation: The finished dish, with its golden-brown lamb, colorful potatoes, and vibrant sauce, is a feast for the eyes as well as the palate.
Introduction
This Greek-Style Roast Lamb & New Potatoes with Tomato Olive Sauce is more than just a recipe; it’s an experience. It evokes the sun-drenched landscapes of the Mediterranean, the aroma of herbs growing wild on the hillsides, and the warmth of a family gathering around a table laden with delicious food. This dish captures the essence of Greek cuisine: simple, fresh ingredients cooked with love and attention to detail.
The beauty of this recipe lies in its simplicity. While the flavors are complex and nuanced, the preparation is straightforward. Roasting the lamb with the potatoes allows the flavors to meld together, creating a harmonious blend of savory and herbaceous notes. The tomato olive sauce adds a touch of acidity and brightness, cutting through the richness of the lamb and adding another layer of complexity.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. The key is to use high-quality ingredients, follow the instructions carefully, and don’t be afraid to experiment with your own personal touches. So, gather your ingredients, preheat your oven, and prepare to transport yourself to the sunny shores of Greece with this unforgettable dish.
Ingredients:
- 6 large garlic cloves
- 1 lemon, zested and juiced
- Small bunch of oregano or thyme, leaves picked
- 6 tbsp olive oil
- 1 leg of lamb (about 2kg), bone-in
- 1kg new potatoes
- 400g can chopped tomatoes
- 1 chicken stock cube or stock pot
- 75g pitted black olives
- Salt and freshly ground black pepper to taste
Preparation:
Step 1: Prepare the Herb Paste
Begin by preheating your oven to 240°C/220°C fan/gas mark 9. This initial high heat will help to sear the lamb and create a flavorful crust. While the oven is heating, prepare the herb paste that will infuse the lamb with its signature Greek flavor.
Using a mortar and pestle, pound the garlic cloves, lemon zest, and half of the oregano or thyme leaves with a generous pinch of salt. The salt will help to break down the garlic and release its aromatic oils. Grind the ingredients until they form a coarse paste.
Once the paste is formed, mix in the lemon juice and 1 tablespoon of olive oil. The lemon juice will add acidity and brightness to the paste, while the olive oil will help to bind the ingredients together and create a smooth, spreadable consistency.
Step 2: Marinate the Lamb
Prepare the leg of lamb by piercing it all over with a sharp knife. This will allow the herb paste to penetrate deep into the meat, infusing it with flavor from the inside out.
Rub the lamb generously with the herb paste, making sure to get it into all the slits you created. This step is crucial for ensuring that the lamb is evenly seasoned and infused with the aromatic flavors of garlic, lemon, and oregano.
Step 3: Prepare the Potatoes
In a large roasting tin, toss the new potatoes with the remaining olive oil and any remaining herb paste. Make sure the potatoes are evenly coated with the oil and herbs. The potatoes will roast alongside the lamb, absorbing the flavorful drippings and becoming deliciously crispy.
Nestle the lamb among the potatoes in the roasting tin. This arrangement will allow the potatoes to cook in the rendered lamb fat, adding even more flavor.
Step 4: Roast the Lamb and Potatoes
Place the roasting tin in the preheated oven and roast for 20 minutes at 240°C/220°C fan/gas mark 9. This initial high heat will sear the lamb and create a flavorful crust.
After 20 minutes, reduce the oven temperature to 180°C/160°C fan/gas mark 4. Continue roasting for 1 hour to 1 hour and 15 minutes for medium-rare lamb. If you prefer your lamb medium, add 15 minutes to the cooking time. For well-done lamb, add an additional 10 minutes.
During cooking, baste the lamb once or twice with the juices from the roasting tin. This will help to keep the lamb moist and flavorful. Turn the potatoes occasionally to ensure they cook evenly and become golden brown on all sides.
Step 5: Make the Tomato Olive Sauce
While the lamb is resting, prepare the tomato olive sauce. Scrape the roasting juices from the tin into a shallow pan. This will form the base of the sauce and add a rich, savory flavor.
Add the chopped tomatoes, half a can of water, the chicken stock cube or stock pot, and the pitted black olives to the pan. Simmer gently for 10 minutes, allowing the flavors to meld together. The sauce should thicken slightly and the olives should soften.
Step 6: Rest and Serve
Once the lamb is cooked to your liking, remove it from the roasting tin and let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Add the remaining herbs to the potatoes, remove them from the tin, and keep them warm while the lamb is resting.
Carve the lamb and serve it with the roasted potatoes and the tomato olive sauce. Garnish with fresh asparagus and a simple salad for a complete and satisfying meal.
COOKING Rating:
- Skill Level: Intermediate
- Ease of Preparation: Relatively easy, with straightforward steps.
- Flavor Profile: Rich, savory, herbaceous, and zesty.
Serving Suggestions:
- Serve with grilled asparagus and a simple green salad for a balanced meal.
- Accompany with a side of crusty bread to soak up the delicious sauce.
- Pair with a crisp white wine or a light-bodied red wine.
Tips:
- For best results, use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- If you don’t have a mortar and pestle, you can use a food processor to make the herb paste.
- Feel free to add other vegetables to the roasting pan, such as onions, carrots, or bell peppers.
- If you prefer a thicker sauce, you can add a cornstarch slurry to the pan while it is simmering.
- Leftover lamb can be used in sandwiches, salads, or other dishes.
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 750-900
- Protein: 50-60g
- Sodium: 500-700mg
Conclusion
This Greek-Style Roast Lamb & New Potatoes with Tomato Olive Sauce is a culinary journey to the heart of Greece. It’s a dish that’s both elegant and approachable, perfect for a special occasion or a comforting weeknight meal. The combination of tender lamb, crispy potatoes, and a bright, savory sauce is sure to tantalize your taste buds and leave you wanting more. So, gather your ingredients, fire up your oven, and experience the magic of Greek cuisine in your own kitchen. This recipe is not just about cooking; it’s about creating memories, sharing a delicious meal with loved ones, and celebrating the simple joys of life.
Questions and Answers:
Q1: Can I use dried herbs instead of fresh herbs?
A: While fresh herbs are always preferred for their superior flavor and aroma, you can substitute dried herbs if fresh are not available. As a general rule, use one-third the amount of dried herbs as you would fresh herbs. So, if the recipe calls for 3 tablespoons of fresh oregano, you would use 1 tablespoon of dried oregano. Keep in mind that dried herbs tend to be more potent than fresh herbs, so use them sparingly.
Q2: Can I use different types of potatoes?
A: Yes, you can certainly use different types of potatoes in this recipe. New potatoes are ideal because they have a thin skin and a creamy texture, but other varieties such as Yukon Gold or fingerling potatoes would also work well. Avoid using russet potatoes, as they tend to be too starchy and may not crisp up as well.
Q3: Can I make the sauce ahead of time?
A: Absolutely! The tomato olive sauce can be made a day or two in advance and stored in the refrigerator. In fact, making the sauce ahead of time can actually enhance the flavors, as the ingredients have more time to meld together. Simply reheat the sauce before serving.
Q4: How do I know when the lamb is cooked to the right temperature?
A: The best way to ensure the lamb is cooked to your desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the lamb, avoiding the bone. For medium-rare lamb, the internal temperature should be 130-135°F (54-57°C). For medium lamb, the temperature should be 140-145°F (60-63°C). For well-done lamb, the temperature should be 155-160°F (68-71°C). Remember to let the lamb rest for at least 15 minutes before carving, as the internal temperature will continue to rise slightly during resting.
Q5: What if I don’t have a leg of lamb? Can I use another cut?
A: While a leg of lamb is the traditional cut used in this recipe, you can substitute with a shoulder of lamb. Shoulder may need a slightly longer cooking time, and