For extra flavor, marinate the lamb in the orange juice mixture for at least 2 hours, or preferably overnight, in the refrigerator before roasting. If you don't have Yukon Gold potatoes, other waxy potatoes like red potatoes or fingerling potatoes will also work well. Adjust the amount of mustard and seasoning to your liking. Feel free to add a pinch of red pepper flakes for a touch of heat. Serve with a side of crusty bread to soak up the delicious pan juices. Ensure the lamb is cooked to your desired doneness. Use a meat thermometer for accurate results. For medium-rare, aim for 130-135°F (54-57°C).
Greek Roast Lamb and Potatoes
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS40
Experience the heart of Greek comfort food with this aromatic roast lamb and potatoes. Infused with the bright zest of orange, this dish elevates the traditional flavors to a new level of deliciousness, creating a symphony of savory and citrus notes that will transport you to the sun-kissed shores of the Mediterranean.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate103 g
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Cholesterol137 mg
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Fiber15 g
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Protein51 g
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Saturated Fat10 g
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Sodium312 mg
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Sugar9 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepIn a large bowl, whisk together the orange juice, brown mustard, olive oil, oregano, salt, and pepper until well combined. Add the potatoes to the bowl and toss to coat evenly with the orange juice mixture. (5 minutes)
03
StepUsing a slotted spoon, remove the potatoes from the bowl and arrange them in a single layer in a large roasting pan. (2 minutes)
04
StepMake small slits all over the lamb leg using a sharp knife. Stuff the thinly sliced garlic cloves into the slits. (5 minutes)
05
StepRub the remaining orange juice mixture from the bowl all over the lamb leg, ensuring it is well coated. Place the lamb on top of the potatoes in the roasting pan. If there's any orange juice mixture left, pour it over the lamb. (3 minutes)
06
StepRoast 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). (60 minutes)
07
StepCheck the roasting pan every 30 minutes. If you notice the potatoes are drying out, add 1/4 to 1/2 cup of hot water to the pan. (1 minute)
08
StepIf the lamb finishes cooking before the potatoes are tender, remove the lamb from the roasting pan and transfer it to a cutting board or serving platter. Tent loosely with aluminum foil and let it rest while the potatoes continue to bake in the oven until tender. (2 minutes)
09
StepLet lamb rest for at least 10 minutes before carving. Serve the lamb and potatoes hot, garnished with fresh oregano, if desired.
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Yvette Jones
Jun 28, 2025Sofia: I added some rosemary and it was amazing!
Adonis Shields
Mar 28, 2025Athena: The orange is such a unexpected and delicious twist on roast lamb.
Karson Mccullough
Feb 17, 2025Anna: I've made this several times and it's always a hit.
Kelley Russel
Feb 14, 2025Elena: The potatoes were perfectly crispy and the lamb was so tender.
Elisha Lueilwitz
Jan 19, 2025George: Simple and delicious. My family loved it!
Haven Johnson
Dec 12, 2024Christos: Great recipe, easy to follow, and fantastic results.
Dina Stoltenberg
Dec 12, 2024Maria: This recipe is a game changer! The orange really elevates the lamb.
Alberta Abshirewolf
Dec 11, 2024Peter: Adding water periodically is crucial to prevent drying!
Joshua Halvorson
Dec 10, 2024Dimitri: My yiayia would be proud!