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Greek Roast Lamb and Potatoes

There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb 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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 5018.1 kcal

Equipment

  • 1 Large Roasting Pan
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Slotted Spoon
  • 1 Meat Thermometer Essential for accurate doneness

Ingredients
  

Main

  • 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
 

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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 pan.
  • 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 pan. 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 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Notes

The secret ingredient, orange juice, offers a brighter, more aromatic acidity than traditional lemon. For an even deeper citrus note, consider adding a tablespoon of orange zest to the marinade. To achieve a superior crust on the lamb, a quick pan-sear on all sides before roasting can make a significant difference in texture and flavor. Ensure potatoes are spread in a single layer for even roasting; overcrowding leads to steaming. Crucially, allow the lamb to rest, tented with foil, for at least 15 minutes after roasting. This allows juices to redistribute, ensuring a tender, moist result. Finally, consider deglazing the roasting pan with a splash of hot water or even a touch of white wine after removing the lamb, to capture all those flavorful browned bits for an incredible sauce to serve alongside.