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 dish 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.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 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.

Cook's Note

If you prefer, use beef or chicken for this dish. Substitute Dijon mustard if you can't find a good dark mustard.

Nutrition Facts

912 calories; protein 51.4g; carbohydrates 103.2g; fat 32.5g; cholesterol 137.1mg; sodium 311.6mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/10/2010
I tried this upon the recommendation of a friend. while I am not a big fan of lamb this was very good!! I used a roast instead of leg of lamb. Wish I had marinated for a bit longer. The roast came out tender and moist. I did add a little cayenne pepper for some heat. I also took the advice of the author and used dijon mustard. Will try this again! Read More
(19)

Most helpful critical review

Rating: 2 stars
12/14/2010
Good flavor! Quick to make, and the leftovers are excellent for sandwiches. Read More
(12)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/10/2010
I tried this upon the recommendation of a friend. while I am not a big fan of lamb this was very good!! I used a roast instead of leg of lamb. Wish I had marinated for a bit longer. The roast came out tender and moist. I did add a little cayenne pepper for some heat. I also took the advice of the author and used dijon mustard. Will try this again! Read More
(19)
Rating: 2 stars
12/13/2010
Good flavor! Quick to make, and the leftovers are excellent for sandwiches. Read More
(12)
Rating: 5 stars
03/07/2011
Excellent recipe. I just made this dish with a lamb roast we picked up at the grocery store this week. I would eat this again! Read More
(8)
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Rating: 4 stars
01/30/2012
This recipe is very tasty. First I must state I see recipes as an outline that I do not measure I estimate I add ingredients. I used a sweet hot mustard and a little white wine. I also added some greek seasonings and smoked paprika. The lamb is tender and favorful as the potatoes soak up the favors so well. I found that it took about 1 1/2hrs in the oven. Read More
(6)
Rating: 3 stars
05/16/2012
Lamb did not turn out the way I hoping for it to. I rate this a three because although I did not care much for the flavor the texture came out great. Lamb seasoning was a bit too bland for me. Otherwise thank you for posting!! Read More
(4)
Rating: 4 stars
12/26/2012
This was very good. I used stone ground dijon mustard from Trader Joe's and a large orange for fresh squeezed. This was more than enough for a whole boneless leg. Served at Christmas dinner to a very happy family. I might try fresh oregano next time and reduce the pan dripping for a sauce. Read More
(2)
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Rating: 5 stars
04/26/2013
REALLY GOOD! The orange is not a strong flavor just very subtle and brings out the flavor of the lamb well. I used a "lamb rub" mix (a variety of spices rosemary oregano pepper cumin etc.) in place of the oregano and this recipe was superb. I also used spicy brown mustard as this was what we had in the fridge. This will be one we make again. Read More
(2)
Rating: 5 stars
05/09/2020
Super yummy! I followed the recipe without change and it was fantastic. Definitely a repeat! Read More
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