Arni Psito (Garlic-studded Roast Leg of Lamb)
|# of Servings:||6|
|Submitted by:||Alkis Arambadjis and served at It's Greek to Me|
Lamb is served throughout Greece in the spring, roasted over an open fire, on a spit, or in a hot oven. Here, the slivers of garlic stud the meat that has been rubbed with plenty of oil and seasoned with strong Greek oregano, salt, and pepper, then doused with lemon juice. Greek lamb is most often cooked medium to well done; seldom is it served rare. Add cubed potatoes to the roasting pan 30 to 45 minutes before the lamb has finished cooking. They will absorb the flavors and brown in the meat’s juices.
|Ingredients:|| 1 5-to-6 lb. leg of lamb|
1 large head of garlic, split into cloves
½ c. olive oil
1 Tbsp. Greek oregano, dried
2 Tbsp. coarse sea salt
½ tsp. freshly ground black pepper
½ to 1 c. chicken, beef, or vegetable stock
8 to 10 Yukon gold potatoes
|Preparation:|| Trim off any excess fat or tough skin from the lamb, and pierce the meat in a dozen places with the point of a sharp knife. Cut the garlic cloves into ¼-inch slivers and insert into the lamb where it's been pierced. In a small bowl, whisk together the olive oil, oregano, salt, and pepper and rub over the lamb. (This may be done a day ahead; just make sure the lamb is covered with plastic wrap and refrigerated.)|
Set the lamb on a rack over a roasting pan and squeeze the juice of 1½ lemons over the meat. Cover with foil and roast in a preheated 425-degree oven for about 1 hour. Remove the foil, add the potatoes (cut into halves or quarters, depending on size) to the pan, and toss with the juices. Continue roasting another 25 to 35 minutes, or until the internal temperature of the lamb reaches 130 degrees for medium-rare.
Place the lamb and the potatoes onto a platter. Squeeze the remaining lemon juice into the pan along with enough stock to create a thick sauce out of the remaining pieces. Set the pan on top of the stove and over high heat, reduce the liquid to a thick glaze. Allow the lamb to stand at least 10 minutes before carving. Serve with the potatoes. Drizzle glaze over all.