A delightful Mediterranean-inspired dish featuring tender lamb and zesty potatoes, perfect for gatherings.
Prepare the lamb by washing it thoroughly and patting it dry.
Ensure the lamb is dry to help the marinade adhere better.
Combine the garlic, oregano, rosemary, olive oil, red wine, lemon zest, and lemon juice in a mixing bowl to create the marinade.
Mix the marinade ingredients well to ensure even flavor distribution.
Place the lamb in the marinade, ensuring it is well coated, and refrigerate overnight.
Marinating overnight allows the flavors to penetrate deeply into the lamb.
Preheat the oven to 190°C (375°F).
Ensure the oven is fully preheated for even cooking.
Remove the lamb from the marinade and place it on a rack in a roasting pan.
Let the lamb sit at room temperature for 30 minutes before roasting for even cooking.
Mix the crushed garlic, oregano, rosemary, Dijon mustard, salt, and pepper to create the herb crust.
Combine the ingredients thoroughly for a consistent crust.
Rub the herb crust over the lamb, pressing it into the incisions.
Ensure the herb crust is evenly distributed for maximum flavor.
Peel and cut the potatoes into wedges, then toss them with olive oil and the reserved marinade.
Cut the potatoes evenly for consistent cooking.
Arrange the potatoes around the lamb in the roasting pan.
Spread the potatoes evenly for even roasting.
Roast the lamb and potatoes in the oven for 2 hours and 15 minutes, turning the lamb halfway through.
Use a meat thermometer to check the lamb's doneness.
Serve the lamb and potatoes with crusty bread and a fresh salad.
Garnish with fresh herbs for a vibrant presentation.
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