Roast Leg of Lamb

Position rack in lower section of oven and preheat to 400 degrees. Rub lamb with ½ of the salt, pepper and oregano. Drizzle meat with lemon juice and olive oil.

Slice garlic into slivers and insert into small slits cut into the meat’s surface. Sprinkle the remaining ½ of seasoning over the meat.

Pour water into a large rectangular baking pan, enough to cover the bottom of the pan by about ½ inch. Stir Gravy Master into the water, and place lamb in center of the pan. Cook for 1 hour, turning the meat once to brown both sides.

Meanwhile, peel the potatoes and cover with cold water in a pot to keep them from turning brown.

When the meat has cooked 1 hour, take the pan out of the oven and place on the stove. Lower the heat to 350 degrees. Slice the potatoes lengthwise into quarters and slice each quarter lengthwise again. Scatter potatoes in the liquid in the pan, surrounding the meat.

Place pan back into the oven, and cook for approximately 2–3 hours, or until meat thermometer inserted deep into the meat reads. Turn the potatoes once or twice during cooking. Potatoes should be soft and deep golden brown.

Remove potatoes with a slotted spoon and cover in a warm dish. Pour the gravy in the pan into a saucepan. Let meat stand for about 30 minutes covered with heavy aluminum foil.

Meanwhile, strain the pan liquids in a fine sieve and remove visible fat from the surface. Replace in saucepan and over medium heat, stir in cornstarch that has been pre-mixed with a couple tablespoons of cooled gravy drippings to make a slurry. Stir slurry of cornstarch into gravy, mixing well; add red wine, and salt and pepper to taste. Heat over medium high heat until gravy thickens and starts to simmer. Gravy is slightly clear.

Serve with all of your favorite Greek delicacies!