About this recipe:In Greece, roast meat (lamb, beef, chicken) and potatoes is ubiquitous throughout the year. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional dish to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
10 to 12 medium-sized potatoes, peeled and cut into 5cm pieces
5 cloves garlic
4 tablespoons dark french mustard
juice of one large orange
1 tablespoon oregano
3 tablespoons olive oil
salt and pepper (to taste)
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 180 C / Gas mark 4. In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt and pepper.
Once combined, add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large roasting tin.
Next, cut 2cm deep slits into the lamb, and stuff the garlic cloves into the slits. Place the lamb into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to roasting tin on top of potatoes. If any of the orange juice mixture remains in the bowl, pour over the lamb and potatoes.
Bake uncovered until potatoes are done and lamb is medium / medium-well (approximately 60 minutes). Check every 20 to 30 minutes while baking, and add a bit of hot water if you find the potatoes are drying out.
If you prefer, use the juice of two lemons instead of the orange for another traditional preparation.
How to roast lamb
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Partner loved this and I liked it so this is a recipe we will repeat. I did it with mixed root veg, chunked red onion, unpeeled garlic cloves and lamb chops. As I used lamb chops I cooked the vegetables alone first and added the chops in latter.
Served it with fresh bread. I love the sauce the forms in the bottom of the pan. - 26 Jul 2010