- 6-7 lb leg of lamb, butterflied with the shank bone in tact (ask your butcher to do this)
- 1 clove of garlic, quartered
- 2 tbsp. olive oil
- Salt and freshly ground pepper
- 1 1/2 tsp dried Greek oregano, crumbled
- 1/2 cup dry white wine, plus more, if necessary
- 6 medium-sized, thin-skinned potatoes, quartered
- Chicken stock or water, if necessary
DIRECTIONS Lay the butterflied lamb flat on a cutting board and season with salt & pepper. Wrap the flaps of meat around the shank bone in a natural pattern, to return the lamb to its original leg shape. Tie the meat to hold it in place and to allow for even cooking (instructions to follow). Make 4 small random slits and insert the garlic quarters.Rub the lamb with 1 T olive oil, season all over with salt, pepper and 1 tsp oregano, cover and refrigerate for 3 hours, or overnight.
Pre-heat the over to 450 F.
Remove the lamb from the refrigerator and place in a roasting pan just large enough to accommodate it. Roast in the oven for 25 minutes.
Toss the potatoes with remaining olive oil and oregano, season with salt and pepper. Pour the white wine around the lamb, arrange the potatoes around the lamb, and reduce oven temperature to 400 F. Roast the lamb, basting frequently with the pan juices, for another 45 to 65 minutes, depending on how you prefer your lamb: when an instant-read meat thermometer reaches 130 F, the lamb will be medium rare, after resting. Add chicken stock or water to the pan during roasting if it becomes dry.
Remove the lamb from the oven and set aside, tented with aluminum foil. Let it rest for 15 minutes before slicing. Serve potatoes and pan juices separately.