It's all about the Lamb~ Easter Dinner

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It's all about the lamb... Easter Dinner!

In Greek: αρνί με πατάτες στο φούρνο, pronounced ahr-NEE meh pah-TAH-tes sto FOOR-no

The lamb is the main event for our buffet dinner along with all the traditional side items like Dolmathes (grape leaves), Spanakopita, Greek Salad, red dyed eggs, Tsoureki (sweet Easter Bread) and all the traditional desserts. If I had to choose, my favorites...they would be Dolmathes, stuffed with rice and meat, along with Spanakopita. For Easter, the endless buffet of delicious food that creates the holiday table is truly a culinary culmination of efforts for all to enjoy.

Ingredients:

Easter Lamb

Serves: 6

• 4 pounds boned leg of lamb


• 4 pounds of roasting potatoes


• juice of 1 lemon


• 1/3 cup of olive oil


• 1-2 tablespoons of fresh oregano (1-2 teaspoons of dried Greek oregano)


• 4-6 cloves of garlic, sliced in half or thirds


• sea salt


• freshly ground black pepper


• 1/2 cup of water

Method:

Preheat the oven to 350F (175C).

1. Rinse the meat with cold water and pat dry. Mix a little salt and pepper in a small bowl. Make small cuts into the meat at various points. Coat the garlic in salt and pepper and insert into the cuts. Using your hands, coat the meat first with lemon juice, then olive oil. Season with salt and pepper and place in a roasting pan.

2. Peel and clean the potatoes and cut into sliced wedges, lengthwise. Salt and place potatoes around the lamb. Pour the remaining olive oil and lemon juice over the potatoes, and sprinkle with oregano. Pour 1/2 cup of water into the bottom of the pan (down the side so it doesn't coat the potatoes or meat).

3. Roast at 350F (175C) for 1.50 hour (about 25 minutes per pound for medium/medium-rare), checking every so often to make sure there's still a little water in the bottom of the pan. If the meat starts getting too brown, cover with foil.

* Lamb should reach an internal temperature of 160F (medium to well).