Greek Lamb Lemonato with Potatoes

Lemonato is a Greek way of roasting meat with lemon, garlic and oregano. Here a leg of lamb roasts on a bed of potatoes that soak up the lemony juices; chicken or pork shoulder work the same way.

Serves: 4 | Prep: 15 min | Cook: 2 hours

Ingredients

• 1.2 kg lamb leg on the bone
• 6 potatoes, peeled and quartered
• Juice of 3 lemons
• 4 garlic cloves, minced
• 2 tbsp dried oregano
• 4 tbsp olive oil
• 250 ml water
• Salt and pepper

Method

1. Heat the oven to 180°C.
2. Whisk the lemon juice, garlic, oregano, olive oil, salt and pepper.
3. Put the lamb in a roasting tin with the potatoes around it and pour the marinade over, rubbing it into the meat.
4. Add the water, cover with foil and roast for 1.5 hours.
5. Remove the foil and roast for another 30 minutes until the lamb is browned and the potatoes golden.
6. Rest the lamb for 10 minutes, then slice and serve with the potatoes and pan juices.

Tips

• Taste the pan juices before serving and add more lemon if you like it sharper.
• With chicken thighs, reduce the total cooking time to about 1 hour.

Products from Bakaliko

• Theofilos - Greek Lamb Leg (Arnaki Mpouti)
• Thalassa - Greek Oregano 50 g
• Chrisanthidis - Kourabie Lemon Bites with Almonds and Chios Mastiha 270 g

More Greek recipes

• Greek baked lamb with potatoes
• Lamb kleftiko