1 half leg of lamb
10 to 12 medium potatoes, peeled and cut into 2" pieces
5 cloves garlic
2 tablespoons Dia's Clubhouse Greek
2 tablespoons dijon mustard
juice of two lemons
1 tablespoon oregano
2 tablespoons olive oil
salt and pepper to taste
Preheat oven to 350°. In a large bowl, whisk together the Dia's Clubhouse Greek, lemon juice, mustard, olive oil, oregano, salt and pepper.
Add potatoes and coat thoroughly with mixture. Transfer potatoes to large roasting pan.
Next cut 3/4" slits into the lamb and stuff the garlic cloves into the slits. Place lamb in the bowl of remaining Dia's mixture, coat thoroughly, and transfer to roasting pan, on top of potatoes. If any of the Dia's mixture remains in the bowl, pour that over the lamb and potatoes.
Bake, uncovered, until potatoes are done and lamb is medium to medium-well, about 1 hour. Check every 20 minutes or so while baking and add hot water if it looks like the potatoes are drying out.
Greek Roast Lamb for the Holidays
Dia's Clubhouse Greek takes this traditional Greek dish to another level.