Recipe: Oven-baked lamb with potatoes

Published: Tuesday, Mar. 19, 2013 - 12:00 am | Page 2D
Last Modified: Wednesday, Mar. 20, 2013 - 10:05 pm

Prep time: 15 minutes

Cook time: 2 hours

Serves 8

This is the traditional Easter meal of Katerina Katsarka Whitley's childhood, she writes in "Around a Greek Table: Recipes & Stories Arranged According to the Liturgical Seasons of the Eastern Church" (Lyons Pres, $19.95, 256 pages).


2 to 3 cloves garlic, cut in slivers

1 leg of lamb, 4 to 6 pounds

1 tablespoon rosemary leaves

1 lemon, halved

1 teaspoon salt

Freshly ground pepper

1 bay leaf

1/2 stick (4 tablespoons) butter, melted, or olive oil

1/2 cup water

6 potatoes, peeled, cut into quarters

2 heaping tablespoons tomato paste, diluted in 1/2 cup warm water

1 tablespoon oregano


Heat oven to 375 degrees. Open a few gashes in the meat with a sharp knife; push the slivered garlic deep inside them. Do the same with the rosemary. Place the meat in a large baking pan. Rub meat with lemon halves; season with salt and pepper to taste. Place the bay leaf next to the lamb. Baste meat with some of the melted butter. Pour 1/2 cup water around the meat.

Bake 1 hour. Add the potatoes all around the meat; pour the tomato paste mixture over the potatoes. Sprinkle with remaining butter, juice from the lemon halves and oregano. Bake, until internal temperature reaches desired doneness, 145 degrees for medium-rare, 1 hour. Allow to rest 15 minutes before carving.

Per serving: 480 calories, 25 g fat, 12 g saturated fat, 128 mg cholesterol, 27 g carbohydrates, 37 g protein, 421 mg sodium, 2 g fiber.

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