Roasted Lamb with Lemon Potatoes

Lamb is one of the most loved meats in Greece. Traditionally, it is roasted on the spit whole. This recipe uses the shoulder cut and flavors the lamb with two different marinades as well as a separate lemon marinade for the potatoes.

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Ingredients – Lamb
4 pieces lamb, shoulder
2 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
1 tsp lemon pepper
1 tbsp olive oil
3 tbsp butter, melted
1 tsp garlic powder
1 tsp dry parsley

Ingredients – Lemon Potatoes
5 large potatoes, quartered
1/4 cup oil
1/8 cup lemon juice
1 tbsp oregano
1 tbsp salt
1 cup water
4 whole garlic cloves

Preheat oven to 350 degrees Fahrenheit. Prepare the marinade for the lamb by mixing the thyme, rosemary, salt, lemon pepper and oil. Rub the spice mix all over the lamb and place in a baking dish. Melt butter and mix with garlic powder and dry parsley. Rub all over the top of the lamb. Cover and cook in the oven for 1 hour.

In the meantime, prepare the marinade for the potatoes by mixing the oil, lemon juice, salt, and oregano. Toss the potatoes in the marinade and place beside the lamb in the baking dish. Take the lamb out of the oven and add the potatoes and water. Place whole garlic cloves intermittently between the lamb and potatoes. Cook for an additional hour or until the potatoes are golden brown and soft.

Makes 3 to 4 servings

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