Greek Orange Roast Lamb

Greek Orange Roast Lamb

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Diana Moutsopoulos
Recipe by  Diana Moutsopoulos

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.

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Reviews (7)

Rate This Recipe
inge
17

inge

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!

nels5637
10

nels5637

Good flavor! Quick to make, and the leftovers are excellent for sandwiches.

byeseagull
7

byeseagull

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 912 cal
  • 46%
  • Fat
  • 32.5 g
  • 50%
  • Carbs
  • 103.2 g
  • 33%
  • Protein
  • 51.4 g
  • 103%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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