Greek Roast Lamb
Experience the ultimate Mediterranean feast with this Greek Roast Lamb recipe, a stunning centerpiece perfect for Sunday dinners or festive occasions. Featuring a tender, marinated bone-in leg of lamb, this dish is infused with the vibrant flavors of fresh lemon juice, garlic, oregano, and rosemary, creating a truly authentic taste of Greece. Slow-roasted to perfection, the lamb becomes irresistibly succulent, with a crisp, golden exterior. Surrounding the meat are perfectly roasted potatoes, enriched by a luxurious pan sauce made from white wine and stock. With minimal prep and the magic of low-and-slow cooking, this dish combines rustic elegance with unbeatable flavor. Serve your Greek Roast Lamb with the savory pan juices for a meal that’s sure to impress and satisfy.
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Recipe Information
Ingredients
- 2.5 kg bone-in leg of lamb
- 8 pieces garlic cloves
- 60 ml fresh lemon juice
- 75 ml extra virgin olive oil
- 2 tbsp dried oregano
- 3 pieces fresh rosemary sprigs
- 2 tsp sea salt
- 1 tsp black pepper, freshly ground
- 1.5 kg potatoes, peeled and quartered
- 250 ml chicken or lamb stock
- 125 ml dry white wine
Instructions
Preheat your oven to 160°C (320°F).
Using a sharp knife, score the surface of the lamb in a crisscross pattern, about 1 cm deep. This helps the flavors to penetrate the meat.
Peel and slice 4 of the garlic cloves into thin slivers. Insert these slivers into the scored cuts in the lamb.
In a small bowl, whisk together the lemon juice, olive oil, oregano, sea salt, and black pepper until well combined.
Rub the marinade mixture all over the lamb, ensuring it gets into the scored cuts.
Place the leg of lamb into a large roasting pan. Add the remaining garlic cloves and rosemary sprigs to the pan.
Arrange the quartered potatoes around the lamb in the roasting pan.
Pour the chicken or lamb stock and white wine into the pan, ensuring the base of the pan is covered but not submerging the lamb.
Cover the roasting pan tightly with aluminum foil to trap in the steam, keeping the meat moist as it cooks.
Place the pan in the oven and roast for 4 hours, basting the lamb with the pan juices every hour. If the liquid evaporates too quickly, add additional stock as needed.
After 4 hours, remove the foil and increase the oven temperature to 200°C (390°F). Roast for an additional 15–20 minutes until the lamb is golden brown and crisp on the outside.
Remove the lamb from the oven and allow it to rest, covered loosely with foil, for at least 15 minutes before carving.
Serve the lamb with the roasted potatoes and pan juices spooned over the top. Enjoy!
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2227 mg | 47% | |
*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.
