Arni sto Fourno (Greek Roasted Leg of Lamb)
Chef Niko's authentic arni sto fourno -- bone-in leg of lamb slow-roasted with garlic, lemon, white wine, and Greek oregano. The Easter centerpiece from Kos.
Ingredients
For the lamb
- 1 whole bone-in leg of lamb, 2-2.5 kg (4.5-5.5 lbs)
- 6 garlic cloves, halved lengthwise up to 8
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dried Greek oregano (rigani)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, juiced
For the roasting pan
- 125 ml dry white wine 1/2 cup
- 125 ml water 1/2 cup
- 1 additional lemon, juiced
For the potatoes
- 1 kg waxy potatoes, cut into large wedges 2.2 lbs, Yukon Gold work well
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1 lemon, juiced
Instructions
- Remove lamb from refrigerator 1 hour before roasting. Pat dry with paper towels.
- Make 12-16 deep cuts all over the leg with a sharp knife. Push a halved garlic clove deep into each cut.
- Mix olive oil, oregano, salt, pepper, and lemon juice to a paste. Rub all over the lamb. Marinate overnight in the refrigerator if time allows.
- Preheat oven to 220C (430F). Toss potatoes with olive oil, oregano, lemon juice, salt, and pepper; arrange around the edges of the roasting pan.
- Place lamb fat-side up in center of pan. Pour wine, water, and additional lemon juice into the pan bottom.
- Roast uncovered at 220C for 20-25 minutes until browned on the surface.
- Reduce heat to 160C (320F). Cover pan tightly with foil.
- Roast for a further 2-2.5 hours (3-3.5 hours total for fall-off-the-bone), basting with pan juices every 45 minutes.
- Remove lamb from oven. Rest on a carving board, tented loosely with foil, for 20-30 minutes.
- Meanwhile, return potatoes to oven uncovered at 200C (390F) for 15 minutes to crisp.
- Skim excess fat from pan drippings and reduce over medium-high heat for 3-5 minutes to make the jus.
- Carve lamb, pour jus over, and serve with potatoes.
Notes
For medium-pink interior: pull at internal temp of 60-63C (140-145F).
Greek tradition roasts to well-done (falling from the bone), approximately 3-3.5 hours total.
Lamb can be studded and rubbed up to 24 hours in advance; refrigerate until needed.
Greek tradition roasts to well-done (falling from the bone), approximately 3-3.5 hours total.
Lamb can be studded and rubbed up to 24 hours in advance; refrigerate until needed.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 22g | Protein: 48g | Fat: 28g | Sodium: 490mg