- 1 bone-in leg of lamb, about 5 pounds
- 1 tablespoon + 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 12 cloves of garlic, peeled and cut in half
- 1 teaspoon + 2 tablespoons extra virgin olive oil
- 4 pounds yukon gold potatoes, quartered
- 2 organic lemons, cut into eighths
- 3/4 pounds shallots, peeled and cut into quarters
- 3 teaspoons dried oregano
- 2 teaspoons dried rosemary
- 2 cups vegetable stock
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
The night before cooking, use a paring knife to make 24 1-inch punctures around the leg of lamb. Rub it inside and out with 1 teaspoon of the olive oil, 2 teaspoons salt, and ½ teaspoon pepper. Place ½ clove of garlic inside each puncture. Cover and refrigerate the leg overnight.
Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the remaining 1 tbsp salt, oregano, rosemary, and ½ tsp black pepper.
Toss together the potatoes, lemons, shallots, 2 tbsp extra virgin olive oil, and ⅔ of the spice mixture in a large roasting pan.
Rub the leg of lamb with the remaining spice mixture, and place it on top of the veggies in the pan. Pour the vegetable stock, lemon juice, and white wine into the bottom of the pan.
Place in the oven and roast until the internal temperature of the lamb leg reaches 140 degrees F, about 90 minutes, using a metal ladle to spoon the pan juices over the vegetables every 30 minutes.
Remove and allow to rest for 10 minutes before carving + serving.