Name: Greek Roasted Leg of Lamb with Lemon Potatoes
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Cuisine: Greek
Ingredients: 5.5–6.5 lb bone-in leg of lamb; 2 tablespoons extra virgin olive oil; Salt and pepper, to season; 3 large garlic cloves, quartered; 2–3 sprigs fresh rosemary; Juice of 3 lemons; ⅓ cup extra virgin olive oil; 1½ tablespoons yellow mustard; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1½ tablespoons dried oregano; 2½ teaspoons garlic powder; 1 tablespoon chicken stock paste; 2¼ cups water; 5 medium yellow potatoes, cut into 1–1½ inch wedges; 10 small garlic cloves, smashed; Fresh baby tomatoes; Mint leaves; Lemon slices; Tzatziki sauce; Greek salad

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Savor this Greek-inspired roast: a tender, garlic-rosemary studded leg of lamb bathed in a zesty lemon-oregano sauce, paired with crispy golden potatoes. A show-stopping main course perfect for festive dinners or relaxed gatherings.

Greek Roasted Leg of Lamb with Lemon Potatoes

Why You’ll Love This Recipe

Authentic Mediterranean flavors: Bright lemon, savory garlic, and fragrant oregano elevate this lamb to irresistible heights.
Effortless elegance: Fresh herbs, juicy lamb, and roasted potatoes make a beautiful, fuss-free centerpiece.
Meat and potatoes—in one dish: Everything roasts together, absorbing rich flavors for easy serving and minimal cleanup.
Perfect for celebrations: An ideal recipe for Easter dinner or any occasion that calls for something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Leg of Lamb

5.5–6.5 lb bone-in leg of lamb
2 tbsp extra virgin olive oil
Salt and pepper, to season
3 large garlic cloves, quartered
2–3 sprigs fresh rosemary

For the Sauce

Juice of 3 lemons
1/3 cup extra virgin olive oil
1½ tbsp yellow mustard
2 tsp kosher salt
1 tsp ground black pepper
1½ tbsp dried oregano
2½ tsp garlic powder
1 tbsp chicken stock paste
2¼ cups water

For the Lemon Potatoes

5 medium yellow potatoes, cut into 1–1½” wedges
10 small garlic cloves, smashed

For Serving (Optional)

Fresh baby tomatoes
Mint leaves
Lemon slices
Tzatziki sauce (for drizzling)
Greek salad (as a light side)

Directions

Preheat oven to 350 °F (175 °C). Pat the lamb dry and place in a large roasting dish. Rub with olive oil and season generously with salt and pepper.
Insert aromatics: Pierce the top of the lamb about 12 times and insert garlic and small rosemary sprigs into each incision.
Prepare sauce: Whisk together lemon juice, olive oil, mustard, salt, pepper, oregano, garlic powder, chicken stock paste, and water in a medium bowl. Pour around the lamb.
Cover and roast: Cover the lamb with parchment, then foil, and bake for about 3 hours—until very tender and pulling away from the bone. Meanwhile, increase oven temperature to 425 °F (220 °C).
Add potatoes: Remove the foil once the lamb is tender. Place potato wedges and smashed garlic cloves into the pan, tossing to coat with sauce. Spoon sauce over the lamb as well.
Roast uncovered: Return to oven (even if it’s still reaching 425 °F) and roast until potatoes are tender and the lamb is nicely browned, about 45 more minutes. Check at 30 minutes—if the lamb is becoming overly browned, cover loosely with foil and continue roasting.
Rest and carve: Remove from oven and let the lamb rest for 5–10 minutes. Slice the meat off the bone and arrange on a platter.
Serve: Plate with roasted lemon potatoes and spoon over any remaining pan sauce. Garnish with baby tomatoes, mint, and lemon slices. Pair with tzatziki and a Greek salad for a full, flavorful meal.

Servings and timing

Yield: Serves 6–8
Prep time: 15 minutes
Cook time: Approximately 3 hours 45 minutes
Total time: Roughly 4 hours

Variations

Adjust for smaller lamb: Reduce initial roasting time to 2–3 hours for legs under 5 lbs.
Herb alternatives: Fresh thyme or parsley work great in place of rosemary.
Extra brightness: Add lemon zest over the cooked lamb for added fragrance.
Garlic lovers: Roast a few extra garlic cloves in the pan for a sweet, mellow garlic flavor.

Storage / reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a low-temperature oven (about 300 °F) until warmed through, ensuring potatoes stay crisp and lamb stays moist.

FAQs

1. Can I prepare parts ahead?

Yes—prepare the garlic-herb lamb and veg ahead of time and roast potatoes toward the end. Ready to finish before serving.

2. Can I brine the lamb for more flavor?

Yes—an overnight brine with lemon and salt will deepen flavor and tenderness.

3. Is this dish freezer-friendly?

Yes—slice and freeze lamb and potatoes separately. Thaw and reheat in oven when needed.

4. How can I make it more budget-friendly?

Use boneless leg, reducing cooking time and loosening the meat; roast remaining sauce ingredients with cheaper potatoes.

5. Can I cook everything in a slow cooker?

Yes—slow-cook the lamb in sauce for 4–6 hours, then roast the potatoes separately for crispness.

6. How do I ensure crispy potatoes?

Toss wedges frequently during roasting and avoid overcrowding—they need space to crisp properly.

7. What wine pairs well?

A robust red like Greek Agiorgitiko or a classic Cabernet Sauvignon complements the rich flavors beautifully.

8. Can I make it dairy-free?

Yes—the recipe contains no dairy! Perfectly suitable as-is or with a vegan tzatziki alternative.

9. Should I baste the lamb?

Yes—spooning sauce over the lamb halfway through roasting enhances flavor and keeps it moist.

10. How do I check for doneness?

The lamb is done when it’s tender and starts to pull away from the bone with a fork. Internal temp should be about 145–160 °F depending on your preference.

Conclusion

Elevate your dinner table with this regal Greek Roasted Leg of Lamb with Lemon Potatoes—a harmonious medley of bright citrus, savory herbs, and savory richness. Whether celebrating a special occasion or craving comfort with flair, this dish promises to impress. Let me know if you’d like tips on side dishes, scaling up, or hosting suggestions!