In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Instead of the usual lemon juice, add the juice of one orange. Try this upon your return home and you will it is absolutely delicious! -- and this dish is as delicious as it is simple.
1 large Navel 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 2-inch pieces
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic
Preheat oven to 375 degrees Fahrenheit.
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 Fahrenheit 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 cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Preperartion Time: 30 minutes
Cooking Time: 1 hour
Ready In 1 hour ahnd 30 minutes
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