Lamb and Lemony Potato Roast

ARNI SKORTHO KEH LEMONI PATATES
(Lamb and Lemony Potato Roast)

Cooking and eating lamb is one of my favourite past times, especially when combined with garlic and lemon thyme, cooked until brown and crispy then served with the delicious potatoes, add to that seasonal vegetables, could you really want anything more for a Sunday lunch. I find it hard putting a time on cooking a leg of lamb due to its size, as I like mine to be cooked through, I check the lamb after one and half hours first then every fifteen minutes there after until the juices run clear.

Serves 4 to 6

lamb

• 1 leg of lamb
• 2 cloves of garlic, cut into    10 slices
• 10 small sprigs (pieces) of    fresh lemon thyme
• salt and freshly    ground black pepper to    season

potatoes

• 10 large potatoes, peeled and cut in half

lemon sauce

• juice of 1 small lemon
• 5 tablespoons of extra    virgin olive oil
• 1 heaped tablespoon of    lemon thyme leaves,    chopped
• 1 teaspoon of salt
• pinch of ground black    pepper

lamb - Wash the leg of lamb, trim off excess fat and place into a roasting tray. Make 10 incisions with a sharp knife then push a piece of garlic and lemon thyme in each incision. Sprinkle with the salt and pepper, cover with foil and place in a preheated hot oven for 15 minutes. Turn the oven down to a moderate hot heat and cook until the juices run clear when pierced with a skewer. Remove the foil and continue to cook until the meat is nicely browned. Rest the lamb for 10 minutes in a warm place before carving.

potatoes - Place the potatoes in a saucepan of hot water and simmer for 10 minutes. Meanwhile, combine all the ingredients for the lemon sauce in a jug and mix well. Drain the potatoes and place in a roasting tray. Pour the lemon sauce over the potatoes and roll them around until covered. Cook in the oven with the lamb until golden brown and crispy.