Authentic Greek Roast Lamb: Tender Lamb, Earthy Potatoes in Tangy Tomato-Olive Sauce

Greek-Style Roast Lamb with New Potatoes and Tomato-Olive Sauce

Indulge in the authentic flavors of Greece with this mouthwatering recipe for Greek-style roast lamb with new potatoes and a vibrant tomato-olive sauce. This classic dish showcases the perfect balance of tender lamb, earthy potatoes, and a tangy, aromatic sauce that will tantalize your taste buds.

Ingredients:

For the Lamb:
* 2.5 pounds (1.1 kilograms) boneless leg of lamb
* 1 tablespoon (15 milliliters) olive oil
* 2 cloves garlic, minced
* 1 teaspoon (5 grams) dried oregano
* 1 teaspoon (5 grams) dried thyme
* 1/2 teaspoon (2.5 grams) salt
* 1/4 teaspoon (1.25 grams) black pepper

For the Potatoes:
* 1 pound (450 grams) new potatoes, halved
* 1 tablespoon (15 milliliters) olive oil
* 1/4 teaspoon (1.25 grams) salt
* 1/4 teaspoon (1.25 grams) black pepper

For the Tomato-Olive Sauce:
* 1 cup (240 milliliters) chopped tomatoes
* 1/2 cup (120 milliliters) chopped kalamata olives
* 1/4 cup (60 milliliters) chopped red onion
* 2 cloves garlic, minced
* 1/2 cup (120 milliliters) dry white wine
* 1/4 cup (60 milliliters) chicken broth
* 1 tablespoon (15 milliliters) lemon juice
* 1 teaspoon (5 grams) dried oregano
* 1 teaspoon (5 grams) dried thyme
* 1/2 teaspoon (2.5 grams) salt
* 1/4 teaspoon (1.25 grams) black pepper

Instructions:

1. Prepare the lamb: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a small bowl, combine the olive oil, garlic, oregano, thyme, salt, and pepper. Rub this mixture all over the lamb.
2. Roast the lamb: Place the lamb in a roasting pan and insert a meat thermometer into the thickest part. Roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare.
3. Prepare the potatoes: Meanwhile, toss the potatoes with the olive oil, salt, and pepper. Spread them around the lamb in the roasting pan and roast for 45-50 minutes, or until tender and slightly browned.
4. Make the tomato-olive sauce: In a medium saucepan, combine the tomatoes, olives, red onion, garlic, white wine, chicken broth, lemon juice, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
5. Finish the dish: When the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing. Arrange the sliced lamb and potatoes on a platter and pour the tomato-olive sauce over it. Serve immediately.

Tips:

* For a more flavorful sauce, use sun-dried tomatoes or roasted red peppers instead of fresh tomatoes.
* If you don't have dry white wine, you can substitute it with water or chicken broth.
* Serve this dish with a side of Greek salad or pita bread for a complete meal.
* Leftover lamb can be used in sandwiches or salads.