Classic Greek Roasted Leg of Lamb with Lemon Garlic Potatoes
Savor the vibrant flavors of the Mediterranean with this **Classic Greek Roasted Leg of Lamb with Lemon Garlic Potatoes**—an impressive, flavor-packed centerpiece perfect for gatherings or festive occasions. This traditional recipe features a tender, juicy, bone-in leg of lamb infused with the robust aromas of garlic, fresh rosemary, and oregano. The lamb is paired with golden roasted potatoes, expertly seasoned with tangy lemon juice, garlic, and olive oil, and slow-baked to perfection in a luscious blend of chicken stock and dry white wine. With its irresistible combination of crispy potatoes and succulent meat basted in herbaceous pan drippings, this dish is a true showcase of Greek culinary elegance. Easy to follow yet wonderfully complex in flavor, it’s the ultimate crowd-pleaser for lovers of comfort food with a Mediterranean twist.
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Recipe Information
Ingredients
- 1 approximately 5-6 pounds bone-in leg of lamb
- 6 large garlic cloves
- 4 tablespoons olive oil
- 3 large lemon
- 4 sprigs fresh rosemary
- 2 tablespoons fresh oregano
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 1.5 teaspoons black pepper
- 3 pounds potatoes
- 1 cup chicken stock
- 0.5 cup dry white wine
Instructions
Preheat your oven to 375°F (190°C).
Rinse and pat dry the leg of lamb. Using a small sharp knife, make 10-12 slits all over the lamb.
Peel and slice 3 garlic cloves into thin slivers. Insert a sliver of garlic into each slit.
Combine 3 tablespoons of olive oil, zest and juice of 1 lemon, dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper in a small bowl. Rub this mixture all over the lamb.
Place the lamb in a large roasting pan, fat side up, and arrange the rosemary sprigs around it.
Peel and cut the potatoes into wedges. Spread them around the lamb in the roasting pan.
In a medium bowl, whisk together the juice of the remaining 2 lemons, 1 tablespoon of olive oil, the remaining salt and pepper, and 1 cup of chicken stock. Pour this mixture over the potatoes.
Top the potatoes with fresh oregano leaves and toss gently to coat.
Roast the lamb and potatoes in the preheated oven for about 2 - 2.5 hours, basting the lamb and potatoes with the pan juices every 30 minutes. Add 1/2 cup of white wine to the roasting pan during the basting process, about halfway through cooking.
Check for doneness with a meat thermometer. The internal temperature should read 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
Remove the lamb from the oven and cover it loosely with foil. Let it rest for 15-20 minutes before carving.
Toss the potatoes in the pan juices and return them to the oven for an additional 10-15 minutes to crisp up, if desired.
Serve the sliced lamb with the lemon garlic potatoes and pan juices drizzled on top. Enjoy!
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.0 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
