Greek Roast Leg of Lamb with Potatoes
Infused with the bold, rustic flavors of the Mediterranean, this Greek Roast Leg of Lamb with Potatoes is a show-stopping centerpiece perfect for any celebration or Sunday dinner. Tender, juicy lamb is expertly seasoned with a fragrant blend of fresh rosemary, oregano, garlic, and a hint of paprika, creating a delightful crust that locks in flavor. Nestled alongside golden, herb-infused potato wedges that soak up the savory juices of chicken broth, white wine, and olive oil, this dish is a true taste of Greek cuisine. Roasted to perfection and finished with a drizzle of vibrant pan juices, this recipe is easy to prepare yet rich in flavor, offering a comforting yet sophisticated meal for your table. With just 20 minutes of prep time and a hands-off roasting process, it’s an effortless way to impress family and guests alike.
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Recipe Information
Ingredients
- 2.5 kg leg of lamb
- 6 whole garlic cloves
- 4 sprigs fresh rosemary
- 2 tablespoons fresh oregano
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 125 ml dry white wine
- 1.5 kg potatoes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 125 ml chicken broth
Instructions
Preheat your oven to 180°C (350°F).
Trim any excess fat from the leg of lamb and pat it dry with paper towels.
Using a small, sharp knife, make small incisions evenly across the lamb. Insert thin slices of garlic and small sprigs of rosemary into each incision.
In a small bowl, mix the olive oil, lemon juice, oregano, salt, pepper, and paprika. Rub this mixture all over the lamb.
Peel and cut the potatoes into wedges. Place them in a large roasting pan.
Drizzle the potatoes with a small amount of olive oil, season with salt, pepper, and a pinch of paprika. Toss to coat.
Place the seasoned leg of lamb on top of the potatoes in the roasting pan.
Pour the chicken broth and white wine into the pan, around the lamb and potatoes.
Cover the roasting pan tightly with aluminum foil and place it in the oven.
Roast for 1 hour, then remove the foil and increase the oven temperature to 200°C (400°F).
Roast for an additional 30-40 minutes, or until the lamb is golden and reaches an internal temperature of 60-65°C (140-150°F) for medium-rare.
During the last 15 minutes, stir the potatoes to ensure even cooking and coating in the pan juices.
Remove the lamb from the oven and let it rest on a carving board for 10-15 minutes before slicing.
Serve the lamb slices alongside the roasted potatoes, with the flavorful pan juices drizzled over.
Nutrition Facts
Calories |
9421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.7 g | 755% | |
| Saturated Fat | 239.3 g | 1196% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 2425 mg | 808% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 20.5 g | ||
| Protein | 681.6 g | 1363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 72.1 mg | 401% | |
| Potassium | 16721 mg | 356% | |
*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.
