In Greece, meat and potatoes in the oven is a ubiquitous dish in winter. My aunt recently let me in on a secret that takes this traditional dish to another level. Instead of the usual lemon juice, add the juice of one orange. You can also use beef, pork or chicken for this dish.
a small leg of lamb
5 cloves garlic
10 to 12 medium-sized potatoes, peeled and cut into 5cm cubes
juice of one large orange
3 to 4 tbsp french mustard (the dark variety - not dijon)
4 tsps oregano
3 tbsps olive oil
salt and pepper (to taste)
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat oven to 200 degrees C. In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper.
Once combined, add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large baking dish.
Next, stuff the garlic cloves into the lamb. Place the lamb into the bowl with the remaining orange juice mixture; coat it well and transfer to baking dish on top of potatoes. If any of the orange juice mixture remains in the bowl, pour it over the lamb and potatoes.
Bake uncovered until potatoes are done and lamb is medium/medium-well - approximately 60 minutes. Check every 20 - 30 minutes while baking, and add a bit water if the potatoes are drying out