Prep. Time 10′ Baking Time 2h Serves 8-10
Ingredients
- 2 ½ kg lamb, preferably from a young lamb
- 12 large potatoes
- Salt
- Mixed pepper
- Lemon pepper
- Juice and zest of 2 lemons
- 1 tbsp dried oregano
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 tbsp herb mustard (gluten-free)
- 2 whole cloves of garlic
- 1 cup water
- ¾ cup olive oil
Instructions
For the potatoes:
- In a bowl, mix the olive oil, lemon juice and zest, oregano, mustard, salt, and pepper. Whisk until creamy.
- Clean, wash, and cut the potatoes into wedges.
- Add the potatoes to the bowl and mix well.
- Empty the potatoes into a deep baking dish.
- Add the garlic cloves with the peel on and the sprigs of thyme and rosemary.
For the lamb:
- Preheat the oven to 200°C.
- Make cuts in the lamb shoulder and rub 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. Ensure it covers everything.
- Finally, add water to the dish.
- Cover the baking dish, sealing it well with parchment paper and aluminum foil.
- Bake for 1 hour.
- Uncover the baking dish, reduce the oven temperature to 180°C, and continue baking for about 1 hour, until the meat is cooked, the skin is golden, and the potatoes are tender and have absorbed all the lamb’s juices.
Enjoy!
Source: Argiro Barbarigou
