About this recipe: Nothing beats a succulent joint of Greek roast beef. Roast meat - lamb, chicken, beef - and potatoes is ubiquitous in Greece, and this version is a slight twist on the classic. Instead of the usual lemons, this calls for orange juice as well.
If the beef is done before the potatoes, remove the beef to a platter and tent with foil. Continue baking the potatoes, and return the beef to the oven for 10 minutes to warm up before serving.
I made this with a silverside joint for Sunday lunch and it was gorgeous! The potatoes did need a wee while extra and I put onion wedges and whole cloves of garlic in with them for more of a Sunday roast experience. I didn't coat the onion and garlic in the sauce mix though. It was a really good meal. I'm sure this would go well with a leg of lamb or pieces of chicken (legs or thighs). Overall, I'm very impressed and will definitely do this again. Thank you. - 08 Apr 2012
This is a lovely alternative to your traditional roast beef dinner. Very tasty and easy to make. I added sweet potatoes and carrots to the potatoe mix for variety and it was enjoyed by all. Left over beef was lovely in a salad and sandwhiches too! - 06 Aug 2015