Authentic Greek Roast Lamb
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4
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Course
Main Course
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Cuisine
Mediterranean, Greek
Authentic Greek Roast Lamb
Description
This roast starts by rubbing the leg of lamb with salt, freshly ground pepper, and dried oregano, then making deep slits to insert halved garlic cloves seasoned with salt and pepper. The lamb is coated with olive oil before roasting at 400°F. Russet potatoes are peeled, cut into wedges, then soaked and rinsed to remove excess starch. They are tossed with olive oil, lemon juice, oregano, cloves, allspice, garlic cloves, salt, and pepper before being roasted alongside the lamb.
This combination produces lamb with infused garlic flavor and a browned exterior, while the potatoes develop a flavorful crust with citrusy and spiced undertones. The recipe notes that Greek tradition prefers well-done lamb, which can be checked by knife tenderness without blood. If the lamb finishes before the potatoes, it should be removed and the potatoes roasted longer. Leftovers store well for up to three days and can be reheated gently.
This dish suits a hearty meal centerpiece, pairing well with simple salads or roasted vegetables, providing a balanced and traditional Greek roasting experience.
Ingredients
- 1 about 3 lbs (1.3 kg) leg of lamb about 3 lbs, bone in
- 2 ½ + ¾ tsp salt fine sea salt
- black pepper freshly ground
- 7 garlic cloves
- 3 tbsp oregano dry
- ½ cup +2 tbsp extra virgin olive oil
- 3 ½ lbs (1.7 kg) russet potatoes peeled and cut in thick wedges
- 3 tbsp lemon juice fresh
- 3-4 cloves
- 3-4 allspice berries
Instructions
- Preheat oven at 400 F (200 C)
- Wash the lamb with a bit of wine. Pat dry
- In a small bowl mix 2 tsp fine salt and 1 tsp or so ground pepper.
- Rub the lamb with the salt and pepper mixture.
- Cut the 4-5 garlic cloves in half and place them in a small bowl. Sprinkle with 1/2 tsp salt and pepper and toss.
- Make deep slits in the lamb (on both sides) and push in the halved garlic cloves.
- Rub 1 tablespoon dry oregano all over the lamb. And then rub the lamb with 3-4 tbsp olive oil and set aside
- Prepare the potatoes. Peel and soak in water if you have time for about 15-20 minutes (you can do this while you are preparing the lamb). Drain and rinse.
- Cut the potatoes in thick long wedges and place in a bowl.
- Drizzle the potatoes with ½ cup olive oil, and add 1-2 tbsp oregano, 3 tbsp lemon juice. ¾ tsp salt, 3 cloves, 3 allspice, fresh ground pepper, and 2 whole garlic cloves. Toss well, so potatoes are coated with the olive oil.
- Spread the potatoes in a large enough pan so that they are in one layer. Place the leg of lamb on top of the potatoes, top side facing down. Pour enough hot water in the corner of the pan tilting the pan so that water spreads throughout the base of the pan, covering the potatoes halfway. Cover with aluminum foil and put it in the oven.
- Roast for 15-20 minutes and then lower to 340 F (170 C), remove the foil and roast for another 30 minutes or more until lamb has turned brown flip the lamb and cook another 30 minutes or until brown and cooked through.
- Once lamb is done, you can remove it and continue roasting the potatoes until all the water has been absorbed and only the oil is left in the pan.
- Let lamb and potatoes rest for 15 minutes before serving.
Notes
- Greek preference is for well-done lamb (internal temperature 150-165°F); check doneness by knife tenderness without blood.
- If lamb finishes before potatoes, remove lamb and continue roasting potatoes separately.
- Store leftovers in refrigerator up to 3 days and reheat covered at low heat (250°F) for best results.
- Leftover lamb may also be enjoyed at room temperature with added pepper and mustard.
User Reviews
Overall Rating
5
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