"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." — Diana Moutsopoulos
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dark French mustard
salt and pepper to taste
potatoes, peeled and cut into 2-inch pieces
1 (3 pound)
half leg of lamb, bone-in
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!
Good flavor! Quick to make, and the leftovers are excellent for sandwiches.
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!
This recipe is very tasty. First I must state I see recipes as an outline, that I do not measure, I estimate, I add ingredients. I used a sweet hot mustard and a little white wine. I also added some greek seasonings, and smoked paprika. The lamb is tender and favorful as the potatoes soak up the favors so well.
I found that it took about 1 1/2hrs in the oven.
Lamb did not turn out the way I hoping for it to. I rate this a three because, although I did not care much for the flavor, the texture came out great. Lamb seasoning was a bit too bland for me. Otherwise, thank you for posting!!
REALLY GOOD! The orange is not a strong flavor, just very subtle and brings out the flavor of the lamb well. I used a "lamb rub" mix (a variety of spices, rosemary, oregano, pepper, cumin etc.) in place of the oregano and this recipe was superb. I also used spicy brown mustard as this was what we had in the fridge. This will be one we make again.
This was very good. I used stone ground dijon mustard from Trader Joe's and a large orange for fresh squeezed. This was more than enough for a whole boneless leg. Served at Christmas dinner to a very happy family. I might try fresh oregano next time and reduce the pan dripping for a sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Orange Roast Lamb
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 292
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