Greek Slow-Roasted Leg of Lamb with Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Overnight salting (dry brining)
12 hrs
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Total Time
3 hrs 15 mins
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Servings
8
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Calories
706 kcal
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Course
Main Course
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Cuisine
Greek
Greek Slow-Roasted Leg of Lamb with Potatoes
Description
This recipe for Greek Slow-Roasted Leg of Lamb uses a salt dry brine on the trimmed lamb overnight to enhance flavor and tenderness. The lamb is studded with garlic slivers and coated in a rosemary, honey, Dijon, lemon juice, and olive oil marinade. It roasts slowly on a bed of large-cut Yukon gold potato wedges seasoned with paprika, oregano, garlic, and chicken stock. The slow roasting results in lamb that is well done and shreddable, with potatoes absorbing the meat juices and marinade for a rich, savory side.
The accompanying ladolemono sauce—combining lemon juice and zest, Dijon mustard, olive oil, garlic paste, and oregano—adds a bright and fresh element to the rich lamb and potatoes. The combination balances the robust flavors with acidity and herby notes.
Presented as a main course, this dish brings a satisfying blend of tender lamb meat and flavorful roasted potatoes suitable for family dinners or festive occasions. The potatoes serve as both side and roasting vessel.
For use, the lamb can be rested and leftovers kept refrigerated up to three days. Reheating covered in foil at 350°F helps retain moisture. Adjust salt quantity carefully due to the dry brining process, and use an oven-safe thermometer for desired doneness if preferring medium-rare instead of traditional well done.
Ingredients
For the dry brine
- 1 /2-5 pound leg of lamb trimmed of excess fat
- 2 tablespoons kosher salt Diamond Crystal brand
- 1 teaspoon black pepper
Remaining ingredients
- 3 1/2 pounds potato cut into large wedges, Yukon gold variety
- 15 cloves garlic divided
- 2 tablespoons rosemary fresh leaves
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup lemon juice fresh
- 3/4 cup olive oil
- 1 tablespoon dried oregano Greek
- 1 teaspoon paprika
- 1/2 cup chicken stock low-sodium
For the ladolemono sauce
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons Dijon mustard
- 1 cup extra virgin olive oil
- 2 cloves garlic paste
- 2 teaspoons oregano Greek, dried
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
Salt (dry brine) overnight
- Season the lamb with salt and pepper and then place the lamb on a wire rack lined baking sheet and refrigerate, uncovered, overnight.
Marinate and roast
- Remove the roast from the fridge 1 hour before roasting. Preheat oven to 325f and set the rack to the middle level.
- Cut 5 garlic cloves into pointed slivers. Make slits in the lamb and press the garlic into those slits.
- Place the rosemary, honey, Dijon mustard, lemon juice, remaining garlic, and olive oil into a blender and blend until smooth. Pour half of the marinade over the lamb and rub it all over. Let the lamb absorb the marinade for at least 30 minutes before roasting.
- Place the potato wedges into a large roasting pan. Pour the remaining marinade all over the potatoes and mix well. Pour the chicken stock into the roasting pan. Season the potatoes with salt to taste and sprinkle the paprika and oregano all over.
- Place the lamb, fat side up, on top of the potatoes. Cover the pan tightly with foil and roast in the oven for 3 hours. Check the lamb with a fork. The meat should easily pull away from the bone and should be tender throughout. If not, cover and roast for another 30-60 minutes and check again.
- Once tender, turn the heat to 450f and remove the foil. Roast for another 10-12 minutes or until the roast is lightly browned. The final internal temp of the lamb might hit 190-200f. It is more important to cook the lamb until tender and shreddable than worrying about the exact internal temp!
- Remove the lamb to a platter and tent with foil. Continue to roast the potatoes until most of the liquid has evaporated (about 20-30 minutes).
- Place the potatoes onto the platter with the lamb. Degrease the remaining pan sauce and pour the sauce on top of the lamb and potatoes. Serve lamb with ladolemono sauce. Enjoy!
For the ladolemono sauce
- Blend or whisk the ingredients and season with salt to taste.
Notes
- Dry brine the lamb overnight with kosher salt at about 1% of the leg's weight to enhance moisture and seasoning.
- Use an oven-safe thermometer to check for doneness if medium-rare is preferred, targeting 130°F internal temperature.
- Leftover lamb keeps for up to three days refrigerated; reheat wrapped in foil at 350°F until warmed through.
- The potatoes take on flavors from the lamb and marinade, serving as both a side and roasting base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 27.5g | 9% |
| Protein | 55.8g | 112% |
| Fat | 41.3g | 64% |
| Saturated Fat | 16.3g | 82% |
| Cholesterol | 188mg | 63% |
| Sodium | 1135mg | 47% |
| Potassium | 191mg | 4% |
| Fiber | 1.1g | 4% |
| Sugar | 21g | 42% |
| Calcium | 6mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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