Lamb meat, garlic, rosemary and lemon are traditional ingredients in Greek cuisine. Adding potatoes to the roasting pan takes care of the side dish.
Preheat the oven to 475°F, fan oven to 450°F. Place potatoes in a roasting pan together with the lemon halves.
Make small incisions along the top of the meat. Insert, alternating, pieces of garlic and rosemary, and then place the meat on top of the lemon and potatoes, in the roasting pan.
Drizzle the top with olive oil; season with salt and pepper.
Reduce temperature to 400°F, fan oven 375°F, and place the pan in the middle rack. Roast for 1 hour and 45 minutes.
Once the lamb is done, remove the meat from the oven, cover the meat loosely with foil, and allow it to rest for 15-20 minutes.
Squeeze the roasted lemon over the meat and potatoes, carve the lamb and serve with the potatoes and juices from the pan.
Small new potatoes will cook in an hour and 15-30 minutes. However, if potatoes are too large, par-boil for ten minutes before halving and placing them in the roasting pan.
The recommended time, about 20-22 minutes per pound, is for well done meat; allow 15-20 minutes per pound roasting time, about 1 hour 15 minutes for a 5 pound piece, if you like the meat rare.
Getting the meat out of the refrigerator in advance, about 20-30 minutes before cooking, so it is at room temperature at the time also produces juicier results.
Heating the oven to a higher temperature first results in a juicier roast. From all the methods and recipes we have tried, this is the one to produce better results, unless you are dealing with really young animal, almost suckling lamb.
If you did not mind a slightly drier meat and do not want to heat the oven in advance, set temperature to 400°F, fan oven 375°F, and add 20 minutes to the cooking time.
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