Lamb is a beautiful protein to use for special occasions.
Lamb leg from Trader Joe’s.
Kristina Lopez
In my opinion, lamb is one of the most delectable meats out there.
There’s a simple main-course recipe for roasted lamb and potatoes I learned during my cooking class in Athens that still makes my mouth water. You can use Trader Joe’s boneless lamb leg for an easier and faster cooking time.
First, cut a couple of holes in different places around the meat and place peeled garlic cloves, salt, pepper, oregano, and/or rosemary into each one. This will infuse a beautiful aromatic flavor into the meat as it roasts.
Wash, peel, and cut potatoes into medium-sized pieces, and put them in a pan with your lamb. Then mix some lemon juice with 2 teaspoons of mustard and baste it over the lamb and potatoes.
Finish it off with an even sprinkle of that salt, pepper, oregano, and/or rosemary seasoning then pour some water gently into the pan — enough so the lamb and potatoes don’t dry out.
Cover it with aluminum foil and bake for an hour and 15 minutes at 480 degrees Fahrenheit, then take off the foil and bake for another 40 minutes for a beautiful golden color throughout the dish.
It’s the easiest Mediterranean lamb dish I’ve seen with the most delightful flavor.