What better way to celebrate than with a Greek recipe and a big class of red wine from Santorini. Recently, I reviewed the Argyros Atlantis Red which is a blend of Madaleria and Mavrotragano. This would be PERFECT for a dish of Greek Roast Leg of Lamb and Potatoes. (Of course, any other red blend from the island would most likelt do wonders as well.)
If you’re not familiar with Mavrotragano and/or Madaleria here’s a little background:
Mavrotragano produces wines of deep red color and intense tannins that take on more layers of complexity as the wine ages in oak. It had aromas of fresh red fruits and spices (think Zinfandel/Primitivo)
Mandalaria produces a wine with deep red color, medium body and aromas of dark red fruit (close to Cabernet)
So grab a glass and cheers to one of Greece’s most popular meats…Lamb!
**Note you may want to grab two bottles – you need some wine to cook with!**
Greek Roast Leg of Lamb Recipe (credit to RecipeZaar.com)
- 6 lbs bone-in leg of lamb (about)
- 14 cloves garlic
- 2 tablespoons dried oregano
- 2 tablespoons rosemary
- 1/3 cup olive oil
- 1 cup red wine
- 2 lemons, zest of, of grated
- 3/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 pepper
- 8 large potatoes (1 per person) or 16-24 small new potatoes, 2 to 3 per person
- 2 tablespoons olive oil
- Wash lamb well and pat dry.
- Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
- Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
- Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
- Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
- Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
- Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
- Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
- Place on a rack in a shallow roasting pan.
- Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
- Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
- Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes).
- Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!