Roast Lamb with Oregano Potatoes

Begin by preheating your oven to a high temperature of 375 degrees Fahrenheit or 190 degrees Celsius.

In a large mixing container, combine the freshly squeezed orange juice, mustard, olive oil, dried oregano leaves, salt, and ground pepper. Use a whisk to thoroughly blend these ingredients together until they form a smooth paste. Add the potatoes to this mixture and stir them in thoroughly, ensuring that each potato is evenly coated with the orange juice paste. Using a slotted spoon, carefully transfer the potatoes to a large roasting dish.

Using a sharp knife, make several shallow cuts into the surface of the lamb meat. Then, insert the minced garlic cloves into these cuts, making sure they are evenly distributed throughout the meat. Take the remaining orange juice paste from the mixing container and rub it all over the surface of the lamb, making sure to cover every part evenly. Place the lamb on top of the potatoes in the roasting dish, and if there is any leftover orange juice paste, pour it over the surface of the lamb to ensure everything is well-coated.

Place the roasting pan in the preheated oven and roast the lamb and potatoes until they are both tender, with the potatoes being soft and easily pierced with a fork. The lamb should be cooked to medium doneness, which can be checked by inserting a meat thermometer into the thickest part of the meat. The internal temperature should read 140 degrees Fahrenheit or 60 degrees Celsius. To prevent the potatoes from drying out, check on them every 30 minutes and add a small amount of hot water if necessary. If the lamb finishes cooking before the potatoes, remove it from the oven and cover it with foil to keep it warm while the potatoes continue to cook.