📝 About This Recipe
Transport your senses to a seaside taverna with Arni Lemonato, a quintessential Greek Sunday roast that celebrates the holy trinity of Mediterranean flavors: lemon, garlic, and wild oregano. This dish features succulent morsels of lamb and wedges of potatoes roasted together in a single pan until the meat is fork-tender and the potatoes have absorbed the rich, citrusy pan juices. It is a rustic, soul-warming masterpiece that proves how a few high-quality ingredients can create a symphony of flavor.
🥗 Ingredients
The Meat and Potatoes
- 3.5 pounds Lamb shoulder or leg (bone-in, cut into large chunks)
- 2.5 pounds Yukon Gold potatoes (peeled and cut into thick wedges)
- 8-10 pieces Garlic cloves (6 minced, 4 slivered for stuffing)
The Lemon-Herb Marinade
- 1/2 cup Extra virgin olive oil (Greek Koroneiki variety preferred)
- 1/2 cup Fresh lemon juice (from about 3 large lemons)
- 2 tablespoons Dried Greek oregano (rubbed between palms to release oils)
- 2 sprigs Fresh rosemary (finely chopped)
- 1 tablespoon Kosher salt (plus more to taste)
- 1 teaspoon Freshly cracked black pepper
- 1 cup Chicken stock or water
- 1/4 cup Dry white wine (such as Assyrtiko or Pinot Grigio)
For Garnish
- 1/4 cup Fresh parsley (flat-leaf, chopped)
- 1 teaspoon Lemon zest
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position the oven rack in the middle.
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2
Pat the lamb pieces dry with paper towels. Using a small paring knife, make tiny slits all over the lamb and insert the slivered garlic pieces deep into the meat.
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3
In a large roasting pan, arrange the lamb chunks in the center and surround them with the potato wedges.
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4
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper until well emulsified.
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5
Pour the marinade over the lamb and potatoes. Use your hands to toss everything thoroughly, ensuring every inch of the meat and every potato edge is coated.
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6
Pour the chicken stock and white wine into the corner of the pan (avoid pouring directly over the meat to keep the seasoning intact).
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7
Cover the roasting pan tightly with a layer of parchment paper followed by a heavy layer of aluminum foil. This creates a steam-seal for tenderness.
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8
Place in the oven and roast for 1 hour and 45 minutes. The lamb should be very tender at this point.
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9
Remove the foil and parchment paper. Increase the oven temperature to 425°F (220°C).
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10
Carefully baste the lamb and potatoes with the pan juices. Roast uncovered for another 20-30 minutes.
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11
Watch for the potatoes to turn golden-brown and crispy on the edges, and for the lamb to develop a beautiful caramelized crust.
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12
Remove from the oven and let the meat rest for 10-15 minutes before serving. This allows the juices to redistribute.
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13
Garnish with fresh parsley and a sprinkle of lemon zest for a final pop of brightness.
💡 Chef's Tips
Always use bone-in lamb if possible, as the marrow adds incredible depth to the lemon sauce. Don't skimp on the olive oil; it combines with the lemon juice and lamb fat to create the 'ladoregano' sauce that makes the potatoes legendary. If the pan looks dry when you uncover it, add another 1/2 cup of hot water before the final browning stage. For the best flavor, use Greek dried oregano (Rigani), which is more pungent and earthy than Mexican or Italian varieties. If you have time, marinate the lamb in the lemon-garlic mixture for 2 hours in the fridge before roasting.
🍽️ Serving Suggestions
Serve with a side of authentic Greek Feta cheese drizzled with olive oil. A crisp Horiatiki (Greek Village Salad) with cucumbers, tomatoes, and kalamata olives balances the richness of the lamb. Pair with a glass of chilled Assyrtiko or a light-bodied red like Xinomavro. Provide crusty sourdough bread to mop up the delicious lemon and garlic pan juices. Finish the meal with a light Greek yogurt and honey dip for dessert.