Recipe - Roasted Lamb With Potatoes

1 Bottle dry red wine
2 cup Fresh lemon juice
18 Garlic cloves; peeled
3 tablespoon Dried Greek oregano
3 tablespoon Dried rosemary
Coarse salt; to taste
Freshlyground black pepper;
to taste
8 pound Leg of lamb; bone in,
trimmed of fat
One fourth cup Extravirgin olive oil; plus
3 tablespoon Extravirgin olive oil
6 pound Idaho potatoes; peeled, and
Cut lengthwise into wedges
8 lg Globe artichokes; stems,
leaves,
And chokes removed

Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup
lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons
rosemary; season with salt, and pepper. Add lamb, turning to coat. Cover,
and marinate in refrigerator overnight. Heat oven to 350 degrees. In a
mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of
oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce
lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb,
pushing the mixture into the incisions. Transfer to a large roasting pan,
and pour 3 tablespoons olive oil over lamb, rubbing to coat. Place potatoes
around lamb in roasting pan. Crush remaining 4 cloves of garlic, and add to
potatoes. Drizzle remaining One fourth cup olive oil and cup of lemon juice over
potatoes. Season with salt and pepper. Transfer to oven, and roast for 1
hour. Add artichokes to roasting pan, and roast 45 minutes more, basting
occasionally with lemon juice. Remove from oven, and let rest for 10
minutes before carving. Serves 8 to 10.

Cuisine: "Greek" Source: "Martha Stewart Living (www.marthastewart.com)"
S(Formatted for MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net "

Per serving: 466 Calories (kcal); 13g Total Fat; (22% calories from fat);
12g Protein; 83g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; One half Fruit; 2
One half Fat; 0 Other Carbohydrates

Recipe by: Recipe from Diane Kochilas

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