Lamb with potatoes, mustard and kefalograviera (Arnaki me patates, mustarda kai kefalograviera)
- lamb: 1 ½ kilo (2 legs with the bone)
- kefalograviera: 250 gr. cut into cubes
- potatoes: 1 kilo, cut into large pieces
- onion: 1 chopped
- garlic: 4 cloves
- mustard: 1 tbs.
- olive oil: ½ cup
- lemons: 2
- oregano: 1 tsp.
- vegetable stock cube: 1
- parsley: 2 tbs.
Peel the garlic cloves, cut in half, remove the green sprout in the middle. Salt and pepper them. Pierce the meat with a sharp knife and place half a clove in each slit.
Put the meat in a roasting tin with a bit of oil and place the potatoes around. Put the sliced onions in the gaps and add salt and pepper. Beat the remaining oil, lemon juice, mustard, oregano finely chopped garlic and vegetable stock cube dissolved in a ½ cup of hot water in a blender. Pour this over the meat and potatoes.
- Cover the roasting dish with foil and roast at 180° – 200°C 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.