Roast lamb with potatoes
Simple recipe for Greek roasted lamb with potatoes.
Servings: 4 people
Equipment
- Large roasting pan
Ingredients
- 4-5 pounds lamb shoulder
- 1/2 cup (125 mL) lemon juice, freshly squeezed
- 1 tbsp + 3/4 teaspoon salt
- 2 tbsp dried Greek oregano, divided
- 1 teaspoon ground pepper
- 10-14 medium sized potatoes we like to use yellow fleshed potatoes
- 1/4 cup (60 mL) Greek olive oil
- 1 ¾ cups (425 mL) vegetable oil
- 1 teaspoon paprika
Instructions
- Preheat your oven to 400 degrees Farenheit. You’ll be using bottom rack of your oven.
- Prepare your lamb shoulder by trimming away any excess fat. Place your lamb in the center of a large roasting pan, one which is just large enough to hold the lamb and all of the potatoes.
- Pour 1/4 cup freshly squeezed lemon juice over your lamb shoulder and then sprinkle your lamb evenly with 1 tablespoon salt, 1 teaspoon ground black pepper, and 1 tablespoon Greek oregano.
- Peel your potatoes and cut them into thick wedges (for small to medium sized potatoes, cut them in quarters, and for larger potatoes, cut them into 6 wedges).
- Place your potatoes into the roasting pan, surrounding the lamb. Pour 1/4 cup freshly squeezed lemon juice over your potatoes. Evenly sprinkle your potatoes with 3/4 teaspoon salt, and 1 tablespoon oregano.
- Pour the olive oil and vegetable oil over your lamb and potatoes.
- Place your roasting pan on the bottom rack of your oven, uncovered. Cook for 1 hour and 30 minutes. Remove roasting pan from oven and sprinkle 1 teaspoon of paprika over the potatoes. Turn your lamb shoulder over. Cover the lamb loosely with aluminum foil. Leave the potatoes uncovered.
- Return to oven and cook for an additional 45 minutes. Check your potatoes for doneness. They should be soft and golden yellow.
- Allow your lamb to rest for 5 – 10 minutes before carving, to allow juices to settle.
- Enjoy!