Diane's Roast Lamb
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
- 18 garlic clove
- 1 (750-ml) bottle dry red wine
- 2 cups freshly squeezed lemon juice
- 3 tablespoons dried Greek oregano
- 3 tablespoons dried rosemary
- Coarse salt and freshly ground pepper
- 1 8-pound leg of lamb, bone in and trimmed of fat
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 6 pounds Idaho potatoes, peeled and cut into sixths lengthwise
- 8 large globe artichokes, stems, leaves, and chokes removed
Finely chop 8 garlic cloves. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.
Preheat oven to 350 degrees. In a mortar and pestle, crush 6 garlic cloves and remaining oregano and rosemary. Remove lamb from marinade, and pierce it with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.
Place potatoes around lamb in roasting pan. Crush remaining 4 garlic cloves, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.