Greek Roast Leg of Lamb with Baked Potatoes
A perfect roast leg of lamb for Easter and beyond with Greek aromas.
Ingredients
- 2 kg leg of lamb with the bone in
Spice-rub for the lamb:
- 3 sprigs thyme only the leaves, finely chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp chili powder
For the potatoes:
- 1 kg potatoes washed well, but with skin on
- 2 cloves of garlic crushed
- 200 ml vegetable broth
- 5 sprigs of thyme
- 1 tsp smoked paprika
- 1 tbsp dry oregano
- salt
- pepper
- extra virgin olive oil
Instructions
- Preheat oven to 180°C/ 356° F, fan assisted.
Spice-rub for the leg of lamb:
- In a bowl, add the sugar, thyme, chili powder, cumin, paprika, onion powder, garlic powder, coriander and olive oil. Season with salt and pepper and mix thoroughly.
- Spread the spice-rub over the leg of lamb, making sure to coat it as evenly as possible. Wrap in parchment paper and aluminum foil. Transfer to the oven and roast for 3 hours. Add the potatoes during the final hour of cooking so they are ready at the same time.
For the potatoes:
- In a baking pan, add the potatoes, paprika, garlic, thyme, and vegetable broth. Drizzle with some olive oil and season with salt and pepper.
- Cover the baking pan with parchment paper and aluminum foil. Transfer to the oven and roast for 1 hour. When ready, remove from the oven, remove the coverings and press down on the potatoes a little, to break them open. Do this once they have cooled a little so they can be handled.
- Serve your crispy-skinned, spice-rubbed leg of lamb with potatoes.
Notes
Chef’s tip: You can add any herbs and aromatics you like, even nuts in order to create a crispy exterior.
Tried this recipe?Let us know how it was!