Recipe: Herb Marinated Roast Lamb with Roasted Potatoes

Herb Marinated Roast Lamb with Roasted Potatoes
rec.food.cooking/Harry A. Demidavicius (1999)

We've made this dish frequently over the years and everybody has found it enjoyable. It's even good cold, if there's any leftover.

A couple of points:

1. Have your butcher de bone and butterfly the meat. Unless you know what you are about, it's safer. [grab the bones for stock - you paid for them anyhow].

2. Watch out for big time flaring on the BBQ. That's Ok. It will pass quickly and sears the meat.

3. Follow the cutting and resting instructions

4. Serve a little Greek salad with this along with a hearty dry red wine and you have made memories.

Harry Demidavicius

Herb-marinated Roast Lamb
Source: A forgotten and long lost magazine article
Serves 6-8

An easy to make but impressive looking dish.

1 Harry's Roasted Potatoes Recipe [follows below]
5 to 6 pounds butterflied boneless leg of lamb
1/2 cup white wine vinegar
1 cup decent olive oil
1 teaspoon dried oregano
3 teaspoons dried mint
2 cloves garlic
2 tablespoons dried thyme
2 tablespoons dried rosemary

1. Place the vinegar, oil, all the herbs and spices into a blender and process until emulsified. Decant into a suitable container.

2. Prick the meat all over with a sharp knife point and place it
into the marinade. It should be fully immersed. Store covered for 24
hours in the refrigerator, turning occasionally.

3. When ready, remove from the refrigerator, discard the marinade and bring meat back to room temperature. [Don't let the looks deceive you, it will be great].

4. Transfer to a grilling rack, salt to taste and place into a preheated broiler 4" from the flame. Broils 12-14 minutes per side for medium-rare (pink) meat.
OR
Place on a hot BBQ about 6" from the coals and grill for about 10-12 minutes per side for medium-rare (pink) meat. Do not close the lid as there is a lot of flaring at the beginning.

5. When ready, remove from heat, transfer to a carving board and let rest for about 10 minutes. Slice across the grain with a very sharp knife into quite thin slices with the knife blade held at a 45 degree angle.

6. Arrange the slices in a circle around the perimeter of a large serving dish. Place the roast potatoes into the center, garnish with fresh parsley and/or rosemary sprigs, (or what ever), and serve.

Harry's Roasted Potatoes
Source: Harry Demidavicius
Serves 6-8

4 to 5 pounds potatoes
1/2 cup decent olive oil
1/3 cup hot water
1 tablespoon dark soy sauce
1 tablespoon oregano
1 teaspoon black pepper
1/2 teaspoon garlic powder, to taste

1. Peel and quarter the potatoes. The chunks should all be about the same size.

2. Par boil the potatoes for a few [8-10] minutes, drain and turn out into a 9x13 inch casserole dish.

3. Mix all the other ingredients and pour over the potatoes taking care that all the surfaces have been coated.

4. Place into an oven that has been preheated to 350 deg. F. and bake for about 35-40 minutes, turning occasionally so that all the sides become golden brown. Remove from heat and serve.