About this recipe:A succulent lamb roast, which is easy to make and tastes fantastic. Half a leg of lamb is roasted with potatoes, mustard, olive oil, oregano, orange juice and garlic. Simple and delicious!
1 large orange, juiced
3 tablespoons dark French mustard
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 potatoes, peeled and cut into 5cm pieces
1 (1.35kg) half leg of lamb, bone-in
5 cloves garlic
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 190 C / Gas 5.
In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon and place them into a large roasting tin.
Cut slits into the lamb meat and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb and place the lamb on top of the potatoes in the roasting tin. If there's any remaining orange juice mixture, pour it over the lamb.
Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 60 degrees C. Check every 20 to 30 minutes while roasting and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a chopping board or serving plate and cover with foil while the potatoes continue to bake in the oven.
If you prefer, use beef or chicken for this dish. Substitute Dijon mustard if you can't find a good dark mustard.
How to roast lamb
Watch our video to see how easy it is to roast lamb to perfection. Watch now!
I made this recipe as well it was delightful just like my crab cakes at the weekend. by the way what a great name "Diana Moutsopoulos"
Ill be sure to give you a call later and I'll take her for the best dixy chicken she's ever had - 07 Mar 2016