Greek Roasted Lamb
Indulge in the rich, savory flavors of Greek culinary tradition with this Greek Roasted Lamb recipe—a show-stopping centerpiece perfect for any gathering. A tender 2.5 kg leg of lamb is marinated in a zesty blend of olive oil, lemon juice, garlic, and fragrant Mediterranean herbs such as rosemary, thyme, and oregano, ensuring each bite is bursting with flavor. Roasted to perfection alongside golden, caramelized potatoes infused with chicken stock and white wine, this dish is a symphony of textures and tastes. Slow-roasted for ultimate tenderness and finished with a golden crust, this recipe brings the authentic essence of a Greek Sunday feast straight to your table. Pair it with a crisp salad or freshly baked pita for an unforgettable meal. Perfect for special occasions or a hearty family dinner, this dish promises to transport you to the sun-soaked shores of the Aegean with every bite!
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Recipe Information
Ingredients
- 2.5 kg leg of lamb (bone-in or boneless)
- 8 pieces garlic cloves, minced
- 120 ml olive oil
- 60 ml lemon juice, freshly squeezed
- 2 tbsp dried oregano
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 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 white wine
Instructions
Preheat your oven to 180°C (350°F).
Pat the leg of lamb dry with paper towels and score the surface lightly with a sharp knife to create shallow cuts.
In a small bowl, whisk together the minced garlic, olive oil, lemon juice, oregano, rosemary, thyme, sea salt, and black pepper to create the marinade.
Rub the marinade over the lamb, making sure to get it into the scored cuts for maximum flavor.
Place the lamb into a large roasting pan. Arrange the quartered potatoes around the lamb, tossing them with a bit of salt, pepper, and olive oil.
Pour the chicken or lamb stock and white wine into the bottom of the roasting pan to keep the lamb moist and to flavor the potatoes.
Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
Roast the lamb for 2 hours, checking occasionally to ensure the liquid hasn’t evaporated. Add more stock or water if needed.
After 2 hours, remove the foil, increase the oven temperature to 200°C (400°F), and continue roasting for an additional 1 hour, or until the lamb is browned on the outside and tender on the inside.
Remove the lamb from the oven and let it rest for 15 minutes before carving.
Serve the lamb with the roasted potatoes and drizzle some of the pan juices over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
9665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 690.8 g | 886% | |
| Saturated Fat | 267.7 g | 1338% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 2425 mg | 808% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 13.2 g | ||
| Protein | 599.3 g | 1199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 64.9 mg | 361% | |
| Potassium | 14832 mg | 316% | |
*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.
