Lamb with potatoes in the oven (Arnaki me patates sto fourno)

Lamb with potatoes in the oven (Arnaki me patates sto fourno)
4.4/5 rating (5 votes)

  • Serves: 6
  • Complexity: medium


  • lamb: 1½ kg (2 legs with the bone)
  • garlic: 4 cloves
  • olive oil: ½ cup
  • potatoes: 1 kg, cut into large pieces
  • onion: 1, sliced
  • lemons: juice from 2 lemons
  • mustard: 1 tablespoon
  • oregano: 1 teaspoon
  • vegetable stock cube: 1
  • kefalograviera cheese: 250g, cut into cubes
  • parsley: 2 tablespoons
  • salt
  • pepper freshly ground


  1. Peel the garlic cloves, cut in half and remove the green sprout in the middle. Chop 2 garlic cloves and keep them apart. Salt and pepper the remaining 2 garlic cloves. Pierce the meat with a sharp knife and place half a clove in each slit.

  2. Put the meat in a roasting tin with a bit of oil and place the potatoes around. Put the sliced onion in the gaps and add salt and pepper. In a blender beat the remaining oil with lemon juice, mustard, oregano, the finely chopped garlic and the vegetable stock cube dissolved in a ½ cup of hot water. Pour this over the meat and potatoes.

  3. Cover the roasting tin with foil and roast at 180-200οC for 1 hour and 10 minutes. Remove the foil and sprinkle the cubes of cheese in the pan. Continue to cook for 10-15 minutes until both the lamb and cheese are brown. Sprinkle with the parsley and serve.


A typical Sunday dish that has the power to make all the family gather around the table. The tangling of the cheese in the mouth and the mixture of oregano, mustard and lemon will get you addicted to it.