Roast lamb and potatoes

by Diana Moutsopoulos

Happy Easter! Χρόνια πολλά με υγεία! Hope everyone celebrating has had and is having a wonderful Easter. Today’s feast of roast lamb and potatoes was so delicious. Already looking forward to sneaky leftovers tonight!



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#RECIPE:
3 oranges, juiced
4 tbsp olive oil
2 tbsp grainy mustard
1 tsp dried oregano
salt and pepper
8-10 yellow potatoes, peeled and cut into pieces
2 lb (1kg) bone-in leg of lamb
Combine orange juice, oil, mustard, oregano, salt and pepper in a large bowl. Add cut potatoes and toss to coat. Transfer to large roasting pan. Place lamb in bowl and coat in orange mixture. Transfer lamb to pan, laid on top of potatoes. Pour over any remaining juice mixture. Season lamb liberally with salt and pepper. Pour in 1 cup water. Cover with a sheet of parchment, then a sheet of aluminum foil. Seal well.
Transfer to a preheated 325 F / 170 C oven and bake for 1.5-2 hours. Remove foil and parchment, increase heat to 425 F / 220 C. Bake a further 20-30 minutes, till lamb is browned and juices in pan have reduced.

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