Here is the actual recipe for Nabeel’s Classic Roast Leg of Lamb with Potatoes, the tradtional Greek lamb dish as prepeared and served at Nabeel’s Cafe & Market.
This is the actual recipe for Nabeel’s Classic Roast Leg of Lamb with Potatoes, served at Homewood’s Nabeel’s Cafe & Market, a Birmingham landmark. This recipe is one of many that Nabeel’s graciously shares on its website.
In the deep South, lamb typically takes a back seat to beef and bird, which rein supreme. But when cooked and seasoned properly, lamb is absolutely divine and can truly make a memorable meal.
According to Krontiras, “Leg of lamb is a very traditional Greek dish that is flavored with garlic, oregano and extra virgin olive oil and basted with fresh lemon juice, which complements the flavor of the lamb meat. Further, “cooking potatoes with the lamb allows them to absorb the meat’s flavors and juices as they become tender with crispy tops.”
If you plan to cook lamb for Easter this year, this is definitely a recipe to consider. The lamb recipe that I make most often and that my family loves is this Greek Slow Roasted Leg of Lamb with Potatoes. Also Greek seasoned, it is cooked long and low until it literally falls apart at the touch of a fork.
Lamb: Costco has a wonderful Australian Leg of Lamb that is boneless; however, bone is a good thing and much preferred. If you see a good deal on bone in, this is definitely a good option.
Roaster: Of course you can use a heavy stainless roaster; these make a lovely presentation. But I LOVE my Granite Ware Roasters and have several sizes. I love the black, speckled, old-timey finish; they remind me of the roasters that I saw in my MawMaw’s kitchen long ago:-)
If you try Nabeel’s lamb or my Greek lamb, please leave comments, as reader feedback is so appreciated. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 8 cloves cut in half
- 5 tablespoons of oregano
- 1/2 a lb. Kefalograviera*
- or Parmesan cheese cut in small cubes
- salt and pepper
- 1 ¼ cups of Extra Virgin Olive Oil
- 1 cup of water
- 7-10 pound bone-in leg of lamb
- 4-5 lemons
- 6-8 potatoes peeled and cut length wise
- 2-3 sprigs of fresh rosemary
- Make about 15 slits with a sharp knife all over the lamb and insert in sequence, parmesan cheese, garlic, a pinch of salt, pepper, and a pinch of oregano. Do the same for all other slits.
- Cut each potato in half and peel. Cut the half potatoes in long slices and place in the pan. Squeeze 2-3 lemons over the lamb and the potatoes. Sprinkle oregano over the leg of lamb and the potatoes. Pour the olive oil over the lamb and the potatoes. Pour the water over the lamb and the potatoes. Place the sprigs of rosemary, after you separate them, over the lamb and the potatoes.
- Warm the oven to 350 F. Place the pan uncovered in the oven and cook for approximately 1 hour. Periodically check the lamb and baste with the juices. With either a meat thermometer or a sharp knife check to see if meat is done. When meat is done (it may take 2 hours) turn the oven to BROIL at 450F, for about 5 minutes, or until the surface is deep brown and crackling, continue basting withe juices. Remove from the oven, carve the lamb and serve with the potatoes.
- Serves 6-10
*Available at Nabeel's Market
Amount Per Serving Calories 1302 Total Fat 85g Saturated Fat 29g Trans Fat 0g Unsaturated Fat 50g Cholesterol 352mg Sodium 299mg Carbohydrates 30g Fiber 5g Sugar 2g Protein 100g