Greek Baked Lamb with Potatoes (Arni sto Fourno)

Arni sto fourno me patates, lamb baked with potatoes, is the Sunday and Easter roast of Greece. The lamb is studded with garlic, rubbed with lemon, olive oil and oregano, and roasted slowly over potatoes that soak up all the juices.

Serves: 6 | Prep: 20 min | Cook: 2.5 hours

Ingredients

• 1.5 to 2 kg lamb leg or shoulder on the bone
• 6 garlic cloves, sliced
• 8 medium potatoes, peeled and quartered
• Juice of 2 lemons
• 100 ml olive oil
• 1 tbsp dried oregano
• 250 ml water
• Salt and pepper

Method

1. Heat the oven to 180°C.
2. Make small cuts all over the lamb and push in the garlic slices.
3. Rub the lamb with half the olive oil and lemon juice and season well with oregano, salt and pepper.
4. Put the potatoes around the lamb, pour over the remaining oil and lemon, season, and add the water to the tin.
5. Cover with foil and roast for 2 hours. Remove the foil and roast for another 30 minutes until the lamb is browned and the potatoes golden.
6. Rest the lamb for 15 minutes before carving.

Tips

• Shoulder stays juicier than leg over a long roast.
• If the tin dries out, add a little hot water so the potatoes do not burn.
• The same recipe works with goat.

Products from Bakaliko

• Theofilos - Greek Lamb Leg (Arnaki Mpouti)
• Theofilos - Greek Lamb Shoulder (Arnaki Xeraki)
• Thalassa - Greek Oregano 50 g
• Bakaliko Line - Galaktoboureko Mini 500 g

More Greek recipes

• Lamb kleftiko
• Greek lamb lemonato

Photo: Haydn Blackey, CC BY-SA 4.0, via Wikimedia Commons.