Guys, please. What can be more crave-worthy than this fall-apart, meltingly tender slow roast Greek lamb recipe with potatoes? Absolutely nothing. The soft lamb leg comes out totally saturated with luscious lemon, rosemary, honey, and mustard. It’s outrageously good!
Do you love the idea of making Greek lamb recipes to share with family and friends? Me too. If you want an easy and simpler version see my Greek lamb shoulder and potatoes in the oven recipe. If you're looking for BBQ recipes with lamb, then don’t miss my lamb gyros on the souvla or lamb kontosouvli on the spit.
But if you’re looking for a different and game-changing recipe that cooks in under an hour, my Greek yogurt marinated chicken recipe is a must-try.
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Why You Will Love This Dish
The picture of the end dish says it all, but here’s a list anyway:
- Explosion of Greek flavours: I’m talking about zesty lemon, aromatic rosemary, garlic, and a little honey, all soaked into perfectly cooked lamb.
- Easy to make: You’ll be shocked at how easy it is to make – all you need is some good ingredients and the time to slow cook it.
- Perfect for special occasions: This is a great meal for a birthday or special celebration.
- Leftover potential: Any leftovers can be turned into next-level delicious sandwiches, salads, or even just reheated and eaten the next day!
Short Video - How To Make It
Ingredients For Roast Leg of Lamb Recipe
It seems like a lot, but it's not—you probably have a bunch of these ingredients at home already.
A complete list of ingredients and amounts can be found in the recipe card below.
Lamb Ingredients
- Leg of lamb: Choose good-quality leg of lamb with the bone in for succulent, tender results.
- Potatoes: Choose a mix of white and sweet potatoes for colour and balance. The potatoes suck up all the pan juices – it’s just too much!
- Garlic cloves: Fresh, please! Not powdered or dried.
- Chicken stock: Use your favourite brand. Just be careful of the salt content. If its quite heavy then reduce the amount of salt you put on the potatoes yourself.
Seasoning Ingredients
- Salt: Essential for enhancing all the flavours.
- Pepper: Adds a bit of heat and balances the other seasonings.
- Oregano: Dried oregano – the Greek one!
- Paprika: Sweet or smoked are both great.
Marinade Ingredients
- Lemon juice: Use freshly squeezed from bright, ripe lemons - and not bottled.
- Onion: I always use white for this marinade but if you prefer red why not!
- Honey: Maple syrup is a good alternative if you don’t have honey.
- Mustard: Use a smooth, not grainy, mustard. I like American mustard because it's not as hot as English mustard.
Top tips for making slow roast leg of lamb
- Choose a good quality piece of meat: Choose a leg of lamb with a good amount of marbling. The fat will cook down during the slow roasting process, keeping the meat juicy.
- Season generously: Don’t under-season the meat, my friends. You need a good amount of salt and pepper.
- Use a meat thermometer: Use a meat thermometer to achieve the perfect doneness. For a medium-rare roast, aim for an internal temperature of 135°F (57°C), and for medium, 145°F (63°C), according to USDA guidelines. Remember that the meat will continue to cook slightly after being removed from the oven. (Although with this slow roasting we will achieve a higher internal temperature, the link above is still a good guide for cooking temperatures.)
- Prepare the potatoes properly: Cut them into even-sized pieces to make sure they cook uniformly. Placing them under the lamb in the roasting pan, allowing them to absorb the flavourful juices. SO good.
- Baste occasionally: Once you uncover the lamb, basting with its juices keeps it moist and enhances its flavour. Drizzle the pan juices over the lamb and potatoes with a spoon or a baster.
- Let it rest: Let him sleep (rest) after removing the lamb from the oven for at least 10-15 minutes before carving or flaking the meat. This allows the juices to redistribute.
What to serve with it
Pair your slow roast leg of lamb with simple, fresh sides. A crisp maroulosalata or traditional Greek salad, roasted vegetables, or a tzatziki sauce can balance the lamb's and potatoes' richness. For an extra touch of freshness and a tangy, healthy option, serve it with my chickpea and beetroot salad.
Other delicious sides are crunchy, crusty bread or a load of garlic bread. For something a little lighter, a herbed couscous is great – add chopped mint and lemon zest! Always lemon…
Leftover slow-roasted leg of lamb can be used in different ways to make other meals, like sandwiches, wraps, salads, or pasta dishes. For a great twist, you can also shred the leftover lamb and use it in tacos, shepherd's pie, or stir-fries.
If your guests like veggies, try serving a side of fresh, sauteed greens—try spinach or green beans.
Storage and Reheating
Allow the roast leg of lamb to cool to room temperature. Wrap it tightly in aluminium foil or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Store any leftover roasted potatoes in a separate airtight container in the refrigerator for up to 3-4 days.
Leftover lamb can be frozen for future use. Let the lamb to cool completely, then transfer it to an airtight container or freezer bag. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Preheat your oven to 325°F (160°C). Place the leftover lamb in an oven-safe dish and cover it with foil to prevent drying out. (You can put your potatoes in here as well if you like)
Reheat for about 15-20 minutes, or until warmed through. You can reheat individual slices in the microwave on a microwave-safe plate for 1-2 minutes.
To reheat roasted potatoes and get them a little more crispy, preheat your oven to 375°F (190°C). Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Reheat for about 10-15 minutes or until heated through and crispy. Enjoy!
FAQs
Can I use other cuts of lamb in this recipe?
Yes, you can use lamb shoulder. Just make sure the meat is cook until soft and tender.
Can I make this recipe ahead of time?
Absolutely! Prepare the lamb and potatoes in advance, cover, and refrigerate until ready to complete the recipe.
📖 Recipe
Slow Roast Greek Lemon Lamb With Potatoes
Ingredients
- 1 leg of lamb 2-3kg
- 6 potatoes quartered
- 3 sweet potatoes quartered
- 5 garlic cloves sliced to insert into lamb
- 1 cup chicken stock
Seasonings (Add to your likings)
- salt
- pepper
- oregano
- paprika I use sweet but can use smoked
Marinade
- 100 ml lemon juice put skin in roasting dish
- 100 ml olive oil
- 5 garlic cloves
- 1 onion large
- 1 tablespoon rosemary fresh
- 1.5 tablespoons honey
- 1.5 tablespoon mustard
Instructions
Preparing your base
- Cut up all the potatoes into quarters and chop up your sweet potatoes into chunks then place them inside your dish. The measurements for my dish are is 39cm x 31cm.
- Take your lemons and peel off the skin. Then place this with your potatoes.
- Season with salt, pepper and oregano to your liking. Be sure not to add to much salt, especially if your chicken stock is high in salt.
- Pour half of the marinade (instructions below) into the dish. Mix well and keep the rest of the marinade for the lamb.
Preparing the marinade
- To a blender add inside:- lemon juice- olive oil- garlic cloves- brown onion (chopped)- rosemary- honey- mustard
- Blend this all together well
Lamb Leg
- Place your lamb on top of the potatoes.
- Using a knife, carefully make incisions into the meat and fill the holes with sliced garlic.
- Generously season the lamb with salt, pepper and oregano. Ensuring to flip it around and cover all sides.
- Pour the remainder of your marinade on the lamb, allowing the excess to fall into the potatoes. Rub it around nicely and ensure it is coated well.
Final steps and Cooking
- Pre-heat oven to 175 degrees Celcius fan forced.
- Season lamb and potatoes with paprika.
- Pour inside your chicken stock from the corners of the dish.
- Cover with wet baking paper (parchment paper) and seal everything off with alfoil.
- Cook for 3 hours and 45 minutes.
- Take your dish out the oven and remove the alfoil and baking paper.
- Place back in the oven and cook until nicely browned and crispy. Usually between 15 - 30 minutes.
- Allow to rest for 10 minutes
- Serve and enjoy!
Video
Michele Wilson says
I live in Cape Town - South Africa. There used to be a Greek Restaurant in my town that was INCREDIBLE!!! I loved going there. His lamb and potatoes was JUST LIKE YOURS!!!!I miss him so much, but, I have you to watch now and I’m so thankful that your recipe is so good, and you are so passionate about cooking.
Peace
Nikolopaa says
Hey Michele! Sounds like it would have been a fantastic restaurant 😉 Appreciate that you think my recipes are similar to the superstar in Cape Town! Thanks for watching and ill keep the recipes coming 😀
Ελενα says
Είσαι απίθανος! Έχω κάνει τις περισσότερες συνταγές σου και όλες έγιναν σουπερ! Μπράβο συνέχισε έτσι!
Nikolopaa says
Σε ευχαριστώ που μου έγραψες! 🙏 Είμαι πολύ ευχαριστημένος που σου αρέσουν οι συνταγές μου!
Joanne says
Just wow, making this over the weekend for my fussy family! They love all your recipes. You make deciding on dinners that much more easy for me. Bless you
Nikolopaa says
Hey Joanne! Thats awesome 🙂 I hope they all loved the lamb! Appreciate you and your family's support 🙏
Hugh mills says
We love Greek food
Nikolopaa says
Best cuisine 💪😉
Rikkie says
My goodness, this slow-cooked lamb is simply incredible! The meat turned out so tender and juicy, with an abundance of rich flavors in every bite. My daughter even said it’s the best lamb roast she’s ever had! The mix of lemon, garlic, onion and herbs really enhances the flavors, and the lamb melts in your mouth. Highly recommend giving it a try—you won’t be disappointed! And don’t forget to crack open a nice bottle of white wine to share!
Nikolopaa says
Thank you so much! I’m so happy to hear you loved it, and especially that your daughter said it’s the best she’s ever had! That makes my day 😊 And yes haha, cracking open a bottle makes it extra special 🍷
Delia Martini says
Amazing authentic recipe. I make this often turns out as good as my Pethera! Lived on Poros Island for 10 yrs. When I miss my island home living back in London, I cook your recipes. Beats any London Greek restaurant. Kali Orexi.
Nikolopaa says
Thank you so much Delia! That means the world to me, especially knowing it brings back memories of your time on Poros. I'm honoured my recipe could match your pethera's! Kali orexi! 🙏
Frank M says
Hi Nikko:
I saw your recipe last week and I have to make it for Easter which is day after tomorrow. My family is Italian (Naples/Ischia & Messina/Sicily) and French (Paris). My brother and I both grew up in Astoria, Queens, NY. There are still many Greeks there. We bought an 8 lb. and a 7 lb. deboned leg of lamb to roast. We are expecting at least 12 people. I'm thinking to quadruple your marinade and cook them together on top of the yellow and sweet potatoes in a gigantic roasting pan (so they are ready together) for 5 - 51/2 hours covered and then baste and cook for another 3/4 - 1 hour uncovered. Do you agree? I'm serving it with stewed string beans and a horitaki salad. Can you offer any changes/suggestions?
Nikolopaa says
Hey Frank, sorry I missed this. I got absolutely slammed with emails, comments, DMs and just the usual Easter chaos.
Deboned lamb is definitely easier to carve, but I’ll admit I still love a bit of bone for that extra flavour. Your plan sounded solid and those sides were spot on. Would love to hear how it turned out. Hope you and the family had an amazing Easter! 🙏
Jayne says
Pretty sure they aren't Greek lemons - way too bitter and lemony using GREEK lemons 🙁 I have people coming to eat, no idea what I will serve them, also wish I had omitted the onion, not nice
Nikolopaa says
Hi Jayne, sorry this recipe didn’t resonate well with you. This marinade is a popular style in Greek cooking, but taste is definitely personal. And if onion isn’t your thing, you can always omit it. I appreciate you giving it a go and sharing your feedback!
Bill Marshall says
I am half Sicilian, 25% Greek and 25% Irish. My father's Father was an Irish Merchant Seaman. I was raised by my Mother and her father the Sicilian Side. I had a grandmother who lived outside of Athens. She never came to the states. She died ten years ago. We would go over to Greece at least once a year and always for Easter!
My grandmother always made this leg of lamb that was tart, sweet and savory all at once. I only had received that taste, sensation and vision of my Grand Mother's Wood fired oven Leg of Lamb!!!!
That is until I produced your recipe, twice. Once in my oven in the kitchen and once in my Wood Fired Pizza oven! The woodfired lamb was outstanding, we are still actually eating it but I needed to say thank you before I Forgot!!!
I cannot read or speak Greek! But I can tell you that I openly pray for your success!
Bill
Damn! You need a TV Show!
Nikolopaa says
That’s awesome! Getting to Greece over Easter so many times must have been fantastic! Such a good time of year, especially for the food!
Sounds like you’ve got an incredible background, it must make for some amazing food traditions!
It’s a massive compliment to hear the recipe brought back memories of your grandmother’s lamb 🙏 I love that it hits so close to home. And yeah, cooking it in the wood oven would definitely take it to the next level!
If you’re after another lamb recipe, my stuffed lamb shoulder is a winner. It’s a big cook, but we do it 1-2 times a year in the wood oven, and it’s fantastic. Different flavours, but it’s probably my favourite cook!
I really appreciate your support and kind words Bill. Thanks for leaving such a great comment, and I’ll keep the recipes coming!
Joe says
I loved this recipe when I first saw it among another dozen recipes that I saw but I had a 3.5 kilo leg and didn’t know how long to keep it in the oven, so I wrote Nikko an email and to my huge surprise I got an answer with explicit instructions and detailed from Nikko after only 2 hours, never happened before that someone from a sight replied personally to my mail . The final result was fabulous! Spot on Greek leg of lamb. So I suggest to all to try this recipe and if you have any questions or want to fine- tune ask Nikko by mail and you will find that some Chef on the net replies and actually cares.
Bravo and thank you for our wonderful dinner!
Nikolopaa says
Wow Joe, thanks so much mate! That honestly means a lot. I'm stoked to hear the lamb turned out perfect and that the instructions helped. Appreciate you taking the time to leave such a good comment 🙏 Bravo to you for cooking it! 🔥
J says
Great recipe! Best lamb rub.
Nikolopaa says
Thank you so much 🙂