Ingredients 2½ kg lamb, preferably from a young lamb 12 large potatoes Salt Mixed peppercorns Lemon pepper 2 lemons, juice and zest 1 tbsp dried oregano 2 sprig fresh thyme 2 sprig fresh rosemary 3 tbsp mustard with herbs (gluten-free) 2 clov. garlic, skin on 1 cup water 3/4 cup olive oil Equipment Baking tray TAGS LAMB LAMB MAIN COURSES EASTER GREEK SUNDAY LUNCH TRADITIONAL FOODS TRADITIONAL FOOD Ingredients 2½ kg lamb, preferably from a young lamb 12 large potatoes Salt Mixed peppercorns Lemon pepper 2 lemons, juice and zest 1 tbsp dried oregano 2 sprig fresh thyme 2 sprig fresh rosemary 3 tbsp mustard with herbs (gluten-free) 2 clov. garlic, skin on 1 cup water 3/4 cup olive oil Instructions POTATOES In a bowl, mix the olive oil, lemon juice and zest, oregano, mustard, salt and pepper. Whisk together until creamy. Peel, wash and cut the potatoes into wedges. Add them to the bowl with the wet ingredients and mix well. Empty the potatoes into a deep pan. Add the garlic cloves with their skin, and the sprigs of thyme and rosemary. LAMB Preheat the oven to 200°C (400°F) with the heating elements on. We can put the whole piece or cut the lamb into portions for roasting. Make incisions in the lamb shoulder and rub in plenty of salt, pepper and lemon pepper with your fingers. Place the lamb on top of the layer of potatoes. Pour over the mixture used to coat the potatoes. Spread it all over the lamb. Finally, add the water to the pan. Cover the pan with parchment paper and aluminum foil, sealing it tightly around the edges. Bake for 1 hour at 200°C (400°F). Uncover the pan, lower the oven temperature to 180°C (360°F) and continue baking for about 1 hour, until the meat is cooked, the skin is golden brown and the potatoes are caramelized, having absorbed all the lamb juices. In the end, it should be left with its own oil. TAGS LAMB LAMB MAIN COURSES EASTER GREEK SUNDAY LUNCH TRADITIONAL FOODS TRADITIONAL FOOD
