Psito Arni (Roast Lamb)

Name: Psito Arni (Roast Lamb)
Cook time: 145 min
Total time: 145 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.6 kg Bone-In Leg of Lamb; 1.5 kg Potatoes, peeled and cut into large wedges; 6 cloves of Garlic, sliced; 2 Lemons, juiced; 4 tbsp Extra Virgin Olive Oil; 2 tsp Oregano, dried; 2 1/2 tsp Fine Sea Salt; 1 tsp Pepper (Black), freshly ground; 250ml Water

Psito Arni is a classic Greek roast lamb — a bone-in leg rubbed with garlic, lemon and oregano, slow-roasted until the meat is meltingly tender and the exterior turns golden and crisp. Roasted alongside herby potatoes and finished with pan juices, it makes an impressive, comforting centerpiece for a family feast.

Psito Arni is a classic Greek roast lamb — a bone-in leg rubbed with garlic, lemon and oregano, slow-roasted until the meat is mel... Show more

Traditional Greek Recipe

Health Grade

A · Excellent

Rating

4.0

Time

2 hrs

Price

2,55 €

Calories

649 kcal

healthy

one pot

gluten free

high protein

Method

Heat the oven

Set the oven to 375° F so it’s ready while you prep everything else.

Prep the lamb

Pat the Bone-In Leg of Lamb dry with paper towels, then make a few shallow slashes in the fatty side so the seasoning can sink in. Peel the Potatoes and cut them into large wedges, then slice the Garlic into thin slivers.

Mix the seasoning

In a bowl, whisk together the juice of the Lemon, Extra Virgin Olive Oil, Oregano, Fine Sea Salt, and Pepper (Black) until the mixture looks glossy and emulsified. Stir in the sliced garlic, then rub the mixture all over the lamb and toss it with the potato wedges until everything is evenly coated.

Roast everything

Arrange the potatoes in a single layer in a roasting pan, set the lamb on top fat-side up, and pour the Water around the edge of the pan. Roast for 1 hour, then spoon some pan juices over the meat and turn the potato wedges; continue roasting for 45 minutes more until the lamb is deeply browned and the potatoes are tender and golden.

Rest and serve

Transfer the lamb to a board and let it rest for 15 minutes so the juices stay inside. Slice it, then serve with the potatoes and spoon over the pan juices.