Greek Style Roast Lamb
Transform your next family feast with this irresistible Greek Style Roast Lamb, a showstopper recipe bursting with Mediterranean flavors. Centered around a tender, marinated leg of lamb infused with garlic, olive oil, lemon juice, and aromatic herbs like oregano and rosemary, this dish effortlessly combines bold, zesty notes with heartwarming comfort. Roasted to perfection alongside golden, seasoned potatoes soaked in a savory chicken stock, this one-pan meal ensures both succulent meat and perfectly crispy sides. With minimal prep time and a slow-roasting method that guarantees melt-in-your-mouth tenderness, this Greek-inspired lamb recipe is perfect for holidays or special gatherings. Serve it with a drizzle of savory pan juices for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 2 kg leg of lamb
- 6 pieces garlic cloves
- 60 ml olive oil
- 60 ml lemon juice
- 2 tbsp dried oregano
- 3 sprigs fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
- 1.5 kg potatoes
- 250 ml chicken stock
Instructions
Preheat your oven to 180°C (350°F).
Use a sharp knife to make small incisions across the leg of lamb. Insert a halved garlic clove into each incision.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the marinade.
Rub the marinade generously over the entire surface of the lamb, ensuring it coats evenly.
Place the lamb into a large roasting pan. Arrange the rosemary sprigs underneath and around the lamb for added flavor.
Peel and roughly chop the potatoes into large chunks. Toss them in a bit of olive oil, salt, and pepper, then add them to the roasting pan around the lamb.
Pour the chicken stock into the pan to keep the lamb moist during cooking and enhance the flavor of the pan juices.
Cover the roasting pan tightly with aluminum foil to trap steam. Roast in the preheated oven for 2 hours.
Remove the foil after 2 hours and spoon the pan juices over the lamb and potatoes. Increase the oven temperature to 220°C (430°F) and roast uncovered for another 30-40 minutes, or until the lamb has caramelized and the potatoes are golden.
Remove the lamb from the oven and allow it to rest for 15 minutes before carving.
Serve the lamb with the roasted potatoes and drizzle with the flavorful pan juices. Enjoy!
Nutrition Facts
Calories |
6896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.2 g | 600% | |
| Saturated Fat | 193.1 g | 965% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1615 mg | 538% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 12.6 g | ||
| Protein | 408.1 g | 816% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 11012 mg | 234% | |
*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.
