📝 About This Recipe
Transport your kitchen to the sun-drenched hills of Greece with this quintessential Sunday roast, where succulent lamb leg is slow-roasted alongside wedges of potatoes that soak up every drop of golden fat and citrusy juices. This dish is a masterclass in Mediterranean simplicity, relying on the holy trinity of Greek flavors: pungent garlic, fragrant dried oregano, and bright, zesty lemon. As the meat becomes melt-in-your-mouth tender, the potatoes develop a unique 'fondant' texture—crispy on the edges yet buttery and infused with savory pan drippings.
🥗 Ingredients
The Meat
- 4.5-5 pounds Leg of Lamb (bone-in, at room temperature)
- 6 cloves Garlic (peeled and sliced into slivers for stuffing)
The Potatoes
- 4 pounds Yukon Gold or Russet Potatoes (peeled and cut into large wedges)
- 2 tablespoons Dried Greek Oregano (high quality, rubbed between palms to release oils)
- 1 tablespoon Semolina or Cornmeal (optional, for extra crispy potato edges)
The Marinade and Braising Liquid
- 1/2 cup Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1/2 cup Lemon Juice (freshly squeezed from about 3 lemons)
- 4 cloves Garlic (minced)
- 1 cup Chicken or Beef Stock (low sodium)
- 1 tablespoon Sea Salt (adjust to taste)
- 1 teaspoon Freshly Ground Black Pepper
- 3 sprigs Fresh Rosemary (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Remove the lamb from the refrigerator at least 45 minutes before cooking to ensure even roasting.
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2
Using a sharp paring knife, make small, deep slits all over the surface of the lamb leg. Insert the slivers of garlic deep into these pockets.
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3
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper to create a thick marinade.
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4
Place the lamb in a very large roasting pan. Pour half of the marinade over the meat, rubbing it thoroughly into the skin and the slits.
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5
Arrange the potato wedges around the lamb in the roasting pan. Sprinkle the potatoes with the dried oregano and the optional semolina for texture.
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6
Pour the remaining marinade over the potatoes and toss them with your hands to ensure every wedge is well-coated.
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7
Pour the stock into the bottom of the pan, being careful not to wash the seasoning off the potatoes or meat.
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8
Cover the roasting pan tightly with a double layer of aluminum foil. This traps the steam and ensures the lamb becomes incredibly tender.
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9
Roast in the center of the oven for 1 hour and 30 minutes.
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10
Remove the foil carefully. Use a spoon to baste the lamb with the pan juices and gently turn the potatoes so they brown evenly.
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11
Return the pan to the oven uncovered and roast for another 45-60 minutes. The lamb should reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for well-done/fall-apart.
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12
If the potatoes need more color once the lamb is done, remove the lamb to a cutting board and turn the oven to 'Broil' for 5 minutes to crisp the potato edges.
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13
Crucial Step: Let the lamb rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
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14
Carve the lamb into thick slices and serve on a large platter surrounded by the golden, lemon-infused potatoes and drizzled with the remaining pan juices.
💡 Chef's Tips
Always use a bone-in leg of lamb if possible; the bone adds significantly more flavor to the surrounding potatoes and juices. Don't be afraid of salt—potatoes absorb a lot of seasoning, so be generous with the sea salt. If the pan looks dry during the last hour of cooking, add another half cup of water or stock to prevent the garlic from burning. For the most authentic flavor, use Greek dried oregano which is typically more pungent and earthy than Mexican or Italian varieties. To get the best 'fondant' potatoes, ensure they are cut into large, uniform wedges so they don't disintegrate during the long roasting time.
🍽️ Serving Suggestions
Serve with a classic Horiatiki (Greek Village Salad) featuring ripe tomatoes, cucumbers, and a block of feta cheese. A side of thick, garlicky Tzatziki is essential for dipping both the lamb and the potatoes. Pair with a bold Greek red wine, such as a Xinomavro or Agiorgitiko, to cut through the richness of the lamb. Warm, crusty sourdough bread is a must-have to soak up the 'ladolemono' (oil-lemon) sauce left in the pan. Finish the meal with a light dessert like Greek yogurt drizzled with honey and walnuts.