Greek-style Baked Lamb with Potatoes

Ingredients

• 2.2 lbs (1 kg) lamb shoulder, bone-in 2.2 lbs (1 kg) lamb shoulder, bone-in
• 4 large potatoes, peeled and cut into wedges 4 large potatoes, peeled and cut into wedges
• 1/4 cup (60 ml) olive oil 1/4 cup (60 ml) olive oil
• Juice of 1 lemon Juice of 1 lemon
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240 ml) chicken or vegetable broth 1 cup (240 ml) chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, salt, and black pepper.
3. 3.
   Place the lamb shoulder in a roasting pan and pour half of the marinade over it. Rub the marinade all over the lamb, ensuring it is well coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In the same bowl, add the potato wedges and toss them in the remaining marinade until evenly coated.
5. 5.
   Arrange the potato wedges around the lamb in the roasting pan.
6. 6.
   Pour the chicken or vegetable broth into the pan, ensuring it covers the bottom but does not touch the lamb.
7. 7.
   Cover the roasting pan with foil and place it in the preheated oven.
8. 8.
   Roast for 2 hours, then remove the foil and continue roasting for an additional 30 minutes, or until the lamb is tender and the potatoes are golden and crispy.
9. 9.
   Remove from the oven and let the lamb rest for a few minutes before carving.
10. 10.
    Serve the Greek-style Baked Lamb with Potatoes hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some marbling as it will ensure a tender and flavorful end result.
• Potatoes — Opt for starchy potatoes like Russet or Yukon Gold, as they will become crispy on the outside while remaining soft and fluffy on the inside.

Tips & Tricks

• For an extra burst of flavor, add some lemon zest to the marinade.
• If you prefer a more intense garlic flavor, crush the garlic cloves instead of mincing them.
• To achieve a crispy crust on the lamb, increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Serve the dish with a side of tzatziki sauce for a refreshing contrast to the rich flavors.
• Leftovers can be used to make delicious lamb gyros or sandwiches.

Serving advice

Serve the Greek-style Baked Lamb with Potatoes as the centerpiece of a Greek feast. Accompany it with a fresh Greek salad, warm pita bread, and a side of tzatziki sauce. Garnish with a sprig of fresh rosemary or oregano for an elegant touch.

Presentation advice

Arrange the golden-brown potato wedges around the succulent lamb shoulder on a large serving platter. Drizzle some of the pan juices over the lamb and potatoes for added moisture and shine. Sprinkle with freshly chopped herbs for a pop of color.