Greek Roast Lamb And Potatoes

• 1 Half leg of lamb
• 10 to 12 medium-sized potatoes, peeled and cut into wedges or two-inch cubes
• 5 cloves garlic
• 3 to 4 tbsp french mustard (the dark variety - not dijon!)
• Juice of one large orange
• 3 pinches oregano
• 2 tbsps olive oil
• Salt and pepper (to taste)

1. Preheat oven to 200 degrees celsius (375 - 400 farenheit). In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper.
2. Once combined, add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large roasting pan.
3. Next, stuff the garlic cloves into the lamb. Place the lamb into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to roasting pan on top of potatoes. If any of the orange juice mixture remains in the bowl, pour it over the lamb and potatoes.
4. Bake uncovered until potatoes are done and lamb is medium / medium-well (approximately 60 - 90 minutes). Check every 20 - 30 minutes while baking, and add a bit water if you find the potatoes are drying out.
5. NOTE: If you prefer, use beef, pork, or chicken for this dish.

lamb, potatoes, garlic, french mustard, orange, oregano, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/greek-roast-lamb-and-potatoes-1226752 (may not work)