Roasted lamb with potatoes

Yield: 8 servings

Measure Ingredient
1 \N Bottle dry red wine
2 cups Fresh lemon juice
18 \N Garlic cloves; peeled
3 tablespoons Dried Greek oregano
3 tablespoons Dried rosemary
\N \N Coarse salt; to taste
\N \N Freshly-ground black pepper; to taste
8 pounds Leg of lamb; bone in, trimmed of fat
¼ cup Extra-virgin olive oil; plus
3 tablespoons Extra-virgin olive oil
6 pounds Idaho potatoes; peeled, and
\N \N Cut lengthwise into wedges
8 larges Globe artichokes; stems, leaves,
\N \N And chokes removed

Finely chop 8 cloves garlic. 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. Heat oven to 350 degrees. In a mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce lamb 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 cloves of garlic, and add to potatoes. Drizzle remaining ¼ cup olive oil and cup of 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. Serves 8 to 10.

Cuisine: "Greek" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... " Per serving: 466 Calories (kcal); 13g Total Fat; (22% calories from fat); 12g Protein; 83g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; ½ Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Diane Kochilas Converted by MM_Buster v2.0n.

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