Greek Orange Roast Lamb

Name: Greek Orange Roast Lamb
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 5 cloves garlic; 1 orange, juiced; 1 kilograms half leg of lamb, bone-in; 3 Tbsps dark French mustard; 3 Tbsps olive oil; 4 teaspoons dried oregano; 10 potatoes, peeled and cut into 2-inch pieces; 4 servings salt and pepper to taste

Greek Orange Roast Lamb might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 701 calories, 59g of protein, and 21g of fat per serving. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It will be a hit at your Easter event. If you have oregano, juice of orange, potatoes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Orange Juice

Olive Oil

Potato

Mustard

Oregano

Pepper

Salt

Equipment you will use

Whisk

Bowl

Remove potatoes with a slotted spoon, and place them into a large roasting pan.

Ingredients you will need

Potato

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Whole Garlic Cloves

Orange Juice

Potato

Lamb

Meat

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

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 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.

Ingredients you will need

Potato

Water