Ingredients:

1 bone-in leg of lamb (about 5–6 lb)

2 lb Yukon Gold potatoes, peeled and halved

6 cloves garlic, peeled

2 lemons, zested and juiced

3 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons fresh rosemary, chopped

1 cup dry white wine

1 ½ cups lamb or beef stock

Salt and black pepper, to taste

Directions:

Preheat the oven to 300°F (150°C).

Season the lamb generously with salt, pepper, oregano, lemon zest, and olive oil, rubbing it well into the meat.

Place the potatoes and garlic in the bottom of a large oven-safe pot or roasting dish and season lightly with salt and pepper.

Add the white wine, stock, lemon juice, and rosemary to the dish.

Place the lamb on top of the potatoes, cover tightly with a lid or foil, and transfer to the oven.

Roast slowly for 4 to 4 ½ hours, until the lamb is very tender and nearly falling off the bone.

Remove the lid, increase the oven temperature to 425°F (220°C), and roast uncovered for 25–30 minutes until the lamb is golden and the potatoes are crisp.

Remove from the oven and rest for 15 minutes before carving or shredding.

Serve with the roasted potatoes and spoon the pan juices over the lamb.

Prep Time: 20 minutes | Cooking Time: 4 hours 30 minutes | Total Time: 4 hours 50 minutes

Kcal: 620 kcal | Servings: 6 servings