ingredients
Leg of Lamb
Lemon Potatoes
Greek Salad
Greek Salad Dressing
Grilled Pita
directions
Combine oregano, garlic, lemon zest and olive oil in a small mixing bowl. Season lamb generously with salt and pepper. Rub inside and outside of lamb with marinade. Roll leg back up and truss with butcher string
Preheat oven to 375. Pat any excess olive oil off the lamb leg. Grill the lamb leg until all sides have developed a rich, dark brown crust.
Place the lamb into roasting pan and roast, basting occasionally with pan juices, about 1 ½ hours, or until thermometer inserted in thickest part of leg registers 150. Allow the lamb to rest, covered, for at least 10 minutes.
Preheat oven to 350. Heat olive oil in large, oven safe pan over high heat. Add potatoes, searing until sides are golden brown. Season with salt, pepper and oregano.
Add butter and place pan into oven. Bake until potatoes are tender, about 30 minutes. Remove from heat, add lemon juice and season to taste with additional salt and pepper.
Combine all ingredients in a large mixing bowl.
Whisk together all dressing ingredients and toss with salad.
Preheat grill. Lightly brush olive oil on both sides of pitas; grill until golden and warmed through.