Anne Theoharous's Roast Leg Of Lamb A La Grecque

1. 1

   Preheat the oven to 400 degrees.

2. 2

   It is recommended that you have the butcher remove and set aside the hipbone of the lamb.

3. 3

   This is the upper bone that is attached to the main (straight) leg bone.

4. 4

   This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone.

5. 5

   Cut off and discard the skin, leaving a light layer of fat.

6. 6

   Rub two tablespoons of the lemon juice all over the lamb.

7. 7

   Sprinkle the lamb with salt and pepper.

8. 8

   Sprinkle one and one-half tablespoons of the oregano over the meat and rub it in.

9. 9

   Make several deep gashes over the meat.

10. 10

    Insert slivers of garlic in the gashes.

11. 11

    Place the meat and the hipbone in a roasting pan and place the pan in the oven.

12. 12

    Do not cover.

13. 13

    Bake 40 minutes.

14. 14

    Pour off the fat.

15. 15

    Reduce the oven heat to 325 degrees.

16. 16

    Pour one and one-half cups of water around the lamb and scatter the onions and celery all around.

17. 17

    Bake, basting occasionally, about three hours longer.

18. 18

    Check often and, when necessary, add more water.

19. 19

    Sprinkle the potatoes with the remaining one-half tablespoon of lemon juice, salt, pepper and remaining tablespoon of oregano.

20. 20

    Make four deep gashes in the meaty part of the lamb and turn the lamb cut side down in the pan.

21. 21

    Add a little more water if necessary.

22. 22

    Scatter the potatoes all around the lamb and continue baking 30 minutes.

23. 23

    Turn the potatoes so that they brown on all sides.

24. 24

    Turn the lamb and make four more gashes on this side.

25. 25

    Place the lamb second side down and continue baking 30 minutes or until the potatoes are thoroughly tender.

26. 26

    Remove the pan from the oven and discard the celery, onions and hipbone.

27. 27

    Put the lamb on a carving board or dish.

28. 28

    Put the potatoes in a serving dish.

29. 29

    Pour the pan liquid into a bowl and skim off the fat.

30. 30

    Pour the remaining pan liquid into a saucepan and reheat.

31. 31

    Slice the lamb and serve with the pan liquid and potatoes.

* Per serving · 4 servings · Values may vary.