Greek Roast Lamb recipe

Greek Roast Lamb ingredients list:

4 lb leg of lamb.
18 small white potatoes.
2 cloves garlic, halved and peeled.
1 onion, chopped finely.
Juice of half a lemon.
1 cup of dry white wine.
½ cup of water.
½ cup of vegetable oil.
3 tablespoons of butter, melted.
1 tablespoon of salt.
Pinch of pepper.

Instructions for Greek Roast Lamb:

Wash the leg of lamb thoroughly.

Slit the lamb in 4 places and insert garlic into the slits; then season with salt and pepper.

Combine the melted butter and lemon juice and brush over the lamb. Place in a roasting pan with a lid. Add the white wine, onion, and water. Cover and bake at 325°F (160°C) for 2 hours.

Remove the lid and increase heat to 375°F (190°C) and bake for another 1 hour, basting every 15 minutes.

Transfer to platter and keep warm.

In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.

Skim fat from the meat pan and add the potatoes to the meat drippings.

Bake, uncovered, at 375°F (190°C) for 30 minutes or until cooked through.

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