Arni Psito and Psites Patates (Roast Lamb and Oven-Roasted Potatoes)

Arni Psito (Roast Lamb) with Oven Roasted Potatoes
Photo by Peter Frank Edwards

Katie and her sons used to have a Mediterranean restaurant named Niko’s, and for arni psito and psites patates, she prepares and brings the garlic and oregano-rubbed leg of lamb that will be the centerpiece of the meal. Her potatoes baked in lamb drippings and lemon juice are warming in the oven.

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6-8 Servings

    Roast Lamb
  • 1 (5-pound) leg of lamb
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Juice of 2 lemons
  • Dried oregano
  • 1 cup water
  • 4 tablespoons butter
  • Diced potatoes (optional)
  • Oven-Browned Potatoes
  • 6 tablespoons butter, melted
  • 6 large potatoes, peeled and cut into 1 ½-inch pieces
  • Salt and pepper to taste
  • Juice of ½ lemon 
  • Note: Served with Arni Psito (roast lamb).  To use pan drippings from roast lamb, omit bouillon cubes and half the butter, adding water as needed.

Roast Lamb

  1. Preheat oven to 450 degrees.
  2. Cut slits in meat. Combine garlic, salt, and pepper. Press mixture into slits. Rub meat with lemon juice, oregano, salt, and pepper. Place meat in a roasting pan with water. Top with butter.
  3. Bake meat at 450 degrees until brown. Reduce heat to 350 degrees. Cover and cook to 130 degrees for medium rare. When meat is half cooked, add potatoes. Continue cooking. Remove cover during last minutes to brown meat and potatoes.

Oven-Browned Potatoes

  1. Preheat oven to 375 degrees.
  2. Melt butter in a 12×8×2-inch baking dish. Arrange potatoes in dish. Sprinkle with salt and pepper. Toss lightly to coat with butter. Add lemon juice and enough water to almost cover potatoes. Add bouillon cubes to water. Stir to dissolve.
  3. Bake uncovered for 1 hour or until cooked and lightly browned.

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