Arnaki Psito me Patates (Roast Lamb with Lemon and Herbs)

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and in a large roasting pan, combine 1/2 cup of olive oil, the juice of 2 medium lemons, 6 minced garlic cloves, 2 tablespoons of dried oregano, 1 tablespoon of chopped fresh rosemary, 2 teaspoons of salt, and 1 teaspoon of black pepper, mixing well to create the marinade.

2. 2

   Cut 2 kilograms of lamb shoulder into large chunks and place them into the prepared roasting pan, ensuring each piece is thoroughly coated with the herb and lemon marinade.

3. 3

   Peel and cut 1 kilogram of potatoes into thick wedges or large chunks and add them to the roasting pan, tossing gently with the lamb and marinade to evenly distribute the flavors.

4. 4

   Pour 1 cup of chicken or vegetable broth into the bottom of the roasting pan, then cover the pan tightly with aluminum foil to trap the moisture and steam during the initial cooking phase.

5. 5

   Roast the lamb and potatoes in the preheated oven for 2 hours, then carefully remove the aluminum foil and squeeze the juice of 1 remaining medium lemon over the lamb and potatoes.

6. 6

   Continue roasting uncovered for an additional 1 to 1.5 hours, or until the lamb is tender and beautifully browned, and the potatoes are crispy and golden, basting occasionally with the pan juices.

7. 7

   Let the roasted lamb and potatoes rest for 15 minutes outside the oven before serving to allow the juices to redistribute, ensuring a more tender and flavorful dish.