Today we're making slow roasted Greekstyle leg of lamb. It's tender and delicious and the potatoes are amazing! I hope you enjoy it.
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/greekslo...

Ingredients
For the dry brine
1 4 1/25 pound (2300g) leg of lamb
2 tablespoons (20g) Diamond Crystal Kosher salt
1 teaspoon black pepper
Remaining ingredients
3 1/2 pounds (1600g) Yukon Gold potatoes cut into large wedges
15 cloves garlic divided
2 tablespoons fresh Rosemary leaves
2 tablespoons (36g) honey
1 tablespoon (16g) Dijon mustard
1/3 cup (80g) fresh lemon juice
3/4 cup (180g) olive oil
1 tablespoon dried Greek oregano
1 teaspoon paprika
1/2 cup (120g) lowsodium chicken stock
For the ladolemono sauce
1/4 cup (60g) lemon juice
1 teaspoon lemon zest
2 teaspoons (10g) Dijon mustard
1 cup (240g) extra virgin olive oil
2 cloves garlic
2 teaspoons Greek dried oregano
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper

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Billy Mark: @bluecrestproductions

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