Lemon Marinated Lamb and Potatoes

Lamb

• 1 3-5 lb  leg of lamb (with bone or boneless)
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup dried oregano
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Add lemon juice, olive oil, oregano, garlic, salt, and pepper in a gallon size bag and mix together.
2. Add the lamb to the baggie and cover with the marinade.
3. Marinade the lamb in the refrigerator for at least two hours or over night.
4. Preheat the oven to 450 degrees F.
5. Remove the lamb from the baggie and place on a roasting rack or an over safe cooking dish.
6. Cook the lamb for 15 min. at 450 degrees and then reduce the heat to 350 degrees F. and cook for another 40 min. Here is a handy website with cooking temps and times based on how big your lamb is.
7. Check to see if your lamb is done with a cooking thermometer, and then let it sit and rest for about 20- 30 min.
8. Enjoy!

Potatoes

• 4 yellow russet potatoes
• 4 red russet potatoes
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Peel potatoes and cut them into bite size pieces.
2. Place potatoes in a gallon size baggie and add lemon juice, olive oil, garlic, oregano, salt, and pepper.
3. Let the baggie of potatoes marinate for 2 hours in the refrigerator. 
4. After marinating, remove the potatoes from the baggie and place them in a large Pyrex backing pan. 
5. Preheat the oven to 350 degrees F. and back for about an hour, until potatoes are soft. (If backing with the lamb, place the potatoes on the bottom shelf of the oven after you have reduced the heat to 350 degrees)
6. Enjoy!

Check out my video on how to make this delicious dish below!