Roast lamb is a traditional holiday dish in many families, and one served most often over the Easter holiday. In what follows, you’ll find one traditional roast lamb preparation and one with a Greek spin to it.
Place your oven rack low in your oven and preheat to 450 F. In a steel blade food processor, peel and place 6 of your garlic cloves. Add your rosemary, 1 tbsp. of salt, 1 tsp. of pepper and your butter. Turn on the processor, letting your garlic and rosemary mince. Use this mixture to coast your lamb, and let the lamb sit for up to 1 hour. Put your potatoes and garlic in a large bowl and sprinkle over the top with salt. Pour this bowl into a large roasting pan and put the lamb atop the potatoes. Roast for 1 1/2 hours, or until it reaches an internal temperature of 135 F. Remove from oven, wrap in aluminum foil and let sit for 20 minutes. Then slice and serve!
Preheat your oven to 375 F and, taking a large bowl, whisk your juice, mustard, olive oil and spices. Put your potatoes in this bowl to coat, and then spoon them into a roasting pan. Cut a few slits into your lamb and stuff your cloves inside. Use the leftover orange juice in your bowl as a rub on the lamb, and then drop the lamb on top of the potatoes. Roast for about 1 hour, or until it reaches 135 F. Cover with foil to let it rest and then serve.