Name: Greek Roast Lamb and Potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Cuisine: greek
Ingredients: 1 large orange, juiced; 3 tablespoons brown mustard, or more to taste; 3 tablespoons olive oil; 4 teaspoons dried oregano; salt and pepper to taste; 10 Yukon Gold potatoes, peeled and cut into 2-inch chunks; 1 (3 pound) half leg of lamb, bone-in; 5 cloves garlic

Greek Roast Lamb and Potatoes

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Mouthwatering Greek roast lamb and potatoes roasted with flavorful blend of olive oil, orange juice, mustard, garlic, and oregano.

Ingredients:

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Instructions:

Heat your oven to 375 degrees F (190 degrees C).
Whisk together fresh orange juice, zesty mustard, fragrant olive oil, savory oregano, and a pinch of salt and pepper in a large bowl. Toss in the potatoes until coated in the flavorful mixture. Using a slotted spoon, transfer the potatoes to a spacious roasting pan.
Make incisions in the lamb and insert the garlic cloves. Coat the lamb with the leftover orange juice mixture, then position it on the potatoes in the roasting pan, pouring any extra juice over the lamb.
Roast in the preheated oven for about 1 hour until the potatoes are tender and the lamb is cooked to medium (140 degrees F/60 degrees C). Remember to check every 30 minutes and add 1/4 to 1/2 cup of hot water if needed to prevent drying out. If lamb is ready before potatoes, cover it with foil on a cutting board while potatoes finish baking. Enjoy!

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