Prep. Time 10′      Baking Time 2h      Serves 8-10


  • 2 ½ kg lamb, preferably from a young lamb
  • 12 large potatoes
  • Salt
  • Mixed pepper
  • Lemon pepper
  • Juice and zest of 2 lemons
  • 1 tbsp dried oregano
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 tbsp herb mustard (gluten-free)
  • 2 whole cloves of garlic
  • 1 cup water
  • ¾ cup olive oil


For the potatoes:

  1. In a bowl, mix the olive oil, lemon juice and zest, oregano, mustard, salt, and pepper. Whisk until creamy.
  2. Clean, wash, and cut the potatoes into wedges.
  3. Add the potatoes to the bowl and mix well.
  4. Empty the potatoes into a deep baking dish.
  5. Add the garlic cloves with the peel on and the sprigs of thyme and rosemary.

For the lamb:

  1. Preheat the oven to 200°C.
  2. Make cuts in the lamb shoulder and rub plenty of salt, pepper, and lemon pepper with your fingers.
  3. Place the lamb on top of the layer of potatoes.
  4. Pour over the mixture used to coat the potatoes. Ensure it covers everything.
  5. Finally, add water to the dish.
  6. Cover the baking dish, sealing it well with parchment paper and aluminum foil.
  7. Bake for 1 hour.
  8. Uncover the baking dish, reduce the oven temperature to 180°C, and continue baking for about 1 hour, until the meat is cooked, the skin is golden, and the potatoes are tender and have absorbed all the lamb’s juices.


Source: Argiro Barbarigou