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Roasted Greek-Style Lamb and Vegetables
Recipes
Roasted Greek-Style Lamb and Vegetables
12 servings
5 hours total (Active 30 minutes)

Ingredients

  • Aluminum foil
  • 1 large red onion
  • 2 large tomatoes
  • 3 lb gold potatoes
  • 2 large red (or yellow) bell peppers
  • 10 cloves garlic
  • 2 lemons, for juice
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • ¾ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon pepper
  • 4 teaspoons kosher salt, divided
  • 1 ½ cups dry white wine (or vegetable broth)
  • 1 center-cut leg of lamb (4–6 lb)
  • 2 tablespoons Dijon mustard
  • Parchment paper
  • 1 block feta cheese (7–8 oz)

Steps

    1. Preheat oven to 375°F. Line large roasting pan with foil, overhanging all sides. Quarter onion, tomatoes, potatoes, and bell peppers, discarding membranes and seeds. Chop garlic finely. Juice lemons (¼ cup). Combine garlic, lemon juice, oregano, parsley, thyme, oil, vinegar, pepper, and 2 teaspoons salt; whisk to blend.
    2. Place onions, tomatoes, potatoes, and peppers in roasting pan; drizzle with white wine and ½ cup garlic-herb mixture. Nestle lamb fat-side up into vegetables; rub/coat lamb with mustard and remaining garlic-herb mixture and 2 teaspoons salt (wash hands). Place parchment paper over lamb and vegetables, tucking in sides. Cover pan tightly with foil.
    3. Roast 3–4 hours until lamb is 195°F (for sliceable) or 200°F (for fork-tender). Remove pan from oven; increase oven to 425°F. Remove foil and parchment from top of pan. Crumble feta into large chunks and sprinkle over vegetables. Bake 10 minutes or until lamb and vegetables lightly brown. Let stand 20 minutes. Slice or shred meat; serve with vegetables, feta, and pan juices.

    Chef's Tip: For extra sauce mixture, add 1 cup wine or vegetable broth to pan halfway through cook time.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking lamb, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 670, Total Fat 33g, Sat Fat 9g, Trans Fat 0g, Chol 195mg, Sodium 1020mg, Total Carb 27g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 63g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 30%