Greek-American Style Roasted Lamb (Lechazo)

Ingredients

In this Greek-American adaptation of the traditional Spanish lechazo, we incorporate Greek flavors and ingredients to create a fusion dish. The original Spanish lechazo is typically seasoned with simple herbs and spices, while our version includes Mediterranean herbs like oregano, thyme, and rosemary, along with Greek spices such as garlic and lemon. Additionally, we serve the roasted lamb with lemon-infused roasted potatoes and tzatziki sauce, which are not traditionally part of the Spanish lechazo. We alse have the original recipe for Lechazo, so you can check it out.

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 2 lemons, juiced and zested 2 lemons, juiced and zested
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, cut into wedges 1 kg (2.2 lbs) potatoes, cut into wedges
• 1/4 cup lemon juice 1/4 cup lemon juice
• 1/4 cup olive oil 1/4 cup olive oil
• 1 cup Greek yogurt 1 cup Greek yogurt
• 1 cucumber, grated and drained 1 cucumber, grated and drained
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, oregano, thyme, rosemary, lemon zest, lemon juice, olive oil, salt, and pepper to create a marinade.
3. 3.
   Place the leg of lamb in a roasting pan and rub the marinade all over the lamb, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In a separate bowl, toss the potato wedges with lemon juice, olive oil, salt, and pepper.
5. 5.
   Arrange the marinated lamb and the potato wedges in the roasting pan, making sure the potatoes are evenly distributed around the lamb.
6. 6.
   Roast in the preheated oven for approximately 2 to 2.5 hours, or until the lamb reaches an internal temperature of 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
7. 7.
   While the lamb is roasting, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
8. 8.
   Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 15 minutes before carving.
9. 9.
   Serve the roasted lamb with the lemon-infused roasted potatoes and a side of tzatziki sauce.

Treat your ingredients with care...

• Lamb — For the best results, choose a high-quality leg of lamb from a trusted butcher. Make sure to marinate the lamb for at least 2 hours or overnight to enhance the flavors.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the roasted potatoes, as they will become crispy on the outside and soft on the inside.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamy and rich tzatziki sauce.
• Cucumber — Grate the cucumber and drain the excess moisture by squeezing it in a clean kitchen towel to prevent the tzatziki sauce from becoming watery.
• Dill — Fresh dill adds a vibrant flavor to the tzatziki sauce. If unavailable, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• For a smoky flavor, you can add a teaspoon of smoked paprika to the marinade.
• Baste the lamb with the pan juices every 30 minutes while roasting to keep it moist and flavorful.
• If you prefer your lamb well-done, cook it for an additional 15-20 minutes.
• Serve the roasted lamb with a side of Greek salad and warm pita bread for a complete Greek-American meal.
• Leftover roasted lamb can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Carve the roasted lamb into thin slices and serve it on a platter, garnished with fresh herbs like oregano and rosemary. Accompany the lamb with lemon-infused roasted potatoes and a generous dollop of tzatziki sauce on the side.

Presentation advice

Arrange the sliced roasted lamb on a bed of fresh lettuce leaves for an elegant presentation. Drizzle some extra virgin olive oil over the lamb and sprinkle with lemon zest for a pop of color. Serve the lemon-infused roasted potatoes in a separate bowl and garnish with chopped parsley.