Greek Roasted Lamb with Potatoes
A traditional Mediterranean feast. As the lamb shoulder roasts to tender perfection, its savory drippings season the potatoes below for an incredible depth of flavor.
Greek Roasted Lamb with Potatoes
A traditional Mediterranean feast. As the lamb shoulder roasts to tender perfection, its savory drippings season the potatoes below for an incredible depth of flavor.
Ingredients
- 35 oz boneless lamb shoulder or leg, cut into large pieces
- 18 oz baby potatoes, washed and halved
- 3 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 4 oz vegetable broth or warm water
- Salt and black pepper, to taste
Instructions
Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Rub the marinade onto the lamb and let it rest at room temperature for 30 minutes.
Arrange the potatoes in the cooking basket. Season with salt and pepper. Add the vegetable broth or water.
Place a rack over the potatoes and arrange the marinated lamb on the rack. Alternatively, place the lamb directly on the potatoes.
Cook at 355°F for 45-50 minutes.
After 25 minutes, remove the lamb. Toss the potatoes. Turn the lamb over and return it to cook for the remaining time.
Nutrition Facts
Amount per 1 servingChef's Tip
"Ensure the lamb is deboned and butterflied. Thick cuts may cook unevenly."