This delicious Leg of Lamb recipe is the perfect meal for an easy (and impressive) Easter dinner. This recipe is Greek-inspired, with the herby lemon sauce and the potatoes. In Greek households (or at least ours), it’s common to have lamb for Easter, and it’s one of my fav parts of an Easter meal. This recipe can be prepped in only 15 minutes, and then all you do is put all the ingredients onto the sheet pan and let it cook low and slow. Your lamb will be juicy, tender, and so yummy.

❤️ Why You’ll Love This Leg of Lamb

• Easy: What’s great about this Leg of Lamb is that it can be prepped in no time at all (15 minutes), and then your oven does the rest of the work. This is perfect when you’re busy hosting over the holidays and want an easy (but delicious) dinner option.
• Sheet Pan Meal: This lamb is a sheet pan meal. This means that it will be quick to clean up. Again, that is such a great feature for the busy holiday weekend. No one wants to spend all night cleaning up in the kitchen.
• Healthy: This dish is good for you. Protein-packed and complete with your carb (the potatoes). Just serve it with a fresh salad or veggies on the side, and you’re good-to-go.

🍲 Ingredients

Leg of Lamb – Leg of lamb is so delicious! It’s a good source of protein and provides nutrients like iron, zinc, and B vitamins. To me, lamb always feels like a special dinner because we don’t often make it. That’s why I love having it at Easter when our family is all together and sharing a meal.

Garlic – You’ll notice A LOT of garlic in this Leg of Lamb recipe. Roasted low and slowly in the oven, the garlic adds the perfect savory sweetness, and can you ever have enough garlic? Garlic is also great for you. It can help boost your immunity and support your heart health. It’s full of antioxidants and anti-inflammatory benefits, which are just a few of its great benefits.

Advertisements

👩‍🍳 How to Make Leg of Lamb

1. Preheat the oven to 350F.
2. Pat the lamb dry with a paper towel. Place the lamb leg in a large baking dish and drizzle with 2 tbsp olive oil, make sure to rub the olive oil onto both sides of the lamb leg. Then, season both sides generously with salt and pepper.
3. Pierce the lamb leg about 12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut. Set aside.
4. In a medium bowl, whisk together the sauce ingredients: juice of 3 lemons 1/2 cup olive oil, 1 1/2 tbsp yellow mustard, 2 tsp salt, 1 tsp pepper, 1 1/2 tbsp dried oregano, 2 1/2 tsp garlic powder, 1 tbsp chicken stock paste and 2 cups water.
5. Pour the sauce around the lamb leg. Cover the lamb leg with a piece of parchment paper and then cover the entire baking dish with foil and place into the preheated oven. Bake for about 3 hours or until the lamb is very tender and the meat starts to pull away from the bone with a fork. At this point, remove the lamb from the oven and turn the heat up to 425F.
6. Remove the foil from the baking dish. Add the cut potatoes and 10 smashed cloves of garlic to the sauce in the pan. Toss to coat everything well, including spooning some sauce over the top of the lamb.
7. Place back in the oven uncovered (even if the oven isn’t preheated yet to 425F, that’s ok) and cook until the potatoes are fork tender and the lamb has browned nicely, about 45 minutes. Check at the 30-minute mark, and if the lamb has browned a lot already, cover loosely with foil and then keep cooking.
8. Once the potatoes are cooked, let the lamb rest 5-10 minutes before slicing the meat off the bone.
9. Serve potatoes with sliced pieces of lamb and spoon over any sauces left over from the baking dish. Garnish with fresh baby tomatoes, mint, and lemon slices if desired. Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!

🗒 Tips and Tricks

• Bone-in vs. Boneless: Bone-in provides more flavor and moisture, while boneless is easier to carve.
• Trim Excess Fat: Trim any overly thick layers of fat, but leave a thin layer for flavor and moisture.
• Bring to Room Temperature: Allow the lamb to sit at room temperature for at least an hour before cooking.
• Marinate: Marinating for a few hours or overnight enhances flavor. A simple rub of garlic, rosemary, thyme, salt, and pepper works beautifully.
• Insert a Meat Thermometer: This can help with accurate cooking. Insert it into the thickest part of the leg, away from the bone.

🗒 Variations

If you love this Leg of Lamb recipe, here are some other lamb recipes that you’ll love:

• Authentic Lamb Chops
• Braised Lamb Shanks

🗒 Best served with

• Greek Salad Recipe
• Green Bean Casserole
• Greek-Style Roasted Vegetables
• Tzatziki Sauce

👝 How to Store Leftovers

Store leftovers of this Leg of Lamb in an airtight container in your fridge for up to 4 days. Leftover lamb is so yummy on its own or in sandwiches or in wraps.

🤔 Common Questions

Greek Roasted Leg of Lamb with Lemon Potatoes

5 from 4 votes

This delicious roasted Leg of Lamb with lemon potatoes is Greek-inspired and the perfect meal for Easter dinner.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 15 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 4 hours hrs

Course Main

Cuisine Greek

Servings 6 -8

Calories 593 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Subscribe to Taste

Ingredients

  

1x2x3x

For the lamb leg

• 5.5-6.5 lb lamb leg, bone in
• 2 tbsp extra virgin olive oil
• salt and pepper
• 3 large garlic cloves, quartered
• 2-3 sprigs of fresh rosemary

For the sauce

• 3 lemons, juiced
• 1/3 cup extra virgin olive oil
• 1 1/2 tbsp yellow mustard
• 2 tsp kosher salt
• 1 tsp ground pepper
• 1 1/2 tbsp dried oregano
• 2 1/2 tsp garlic powder
• 1 tbsp chicken stock paste
• 2 1/4 cups water

For the potatoes

• 5 medium yellow potatoes, cut into wedges then quartered (1 – 1 1/2 inch pieces)
• 10 small garlic cloves, smashed

For serving

• fresh baby tomatoes, mint and lemon slices for garnish
• tzatziki sauce (use our Tzatziki recipe)
• Greek salad (make our Simple Greek Salad recipe)

Shop Ingredients on Jupiter

Instructions

 

• Preheat the oven to 350F.
• Pat the lamb dry with a paper towel. Place the lamb leg in a large baking dish and drizzle with 2 tbsp olive oil, make sure to rub the olive oil onto both sides of the lamb leg. Then, season both sides generously with salt and pepper.
• Pierce the lamb leg about 12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut. Set aside.
• In a medium bowl, whisk together the sauce ingredients: juice of 3 lemons 1/2 cup olive oil, 1 1/2 tbsp yellow mustard, 2 tsp salt, 1 tsp pepper, 1 1/2 tbsp dried oregano, 2 1/2 tsp garlic powder, 1 tbsp chicken stock paste and 2 cups water.
• Pour the sauce around the lamb leg. Cover the lamb leg with a piece of parchment paper and then cover the entire baking dish with foil and place into the preheated oven. Bake for about 3 hours or until the lamb is very tender and the meat starts to pull away from bone with a fork. At this point, remove the lamb from the oven and turn the heat up to 425F.
• Remove the foil from the baking dish. Add the cut potatoes and 10 smashed cloves of garlic to the sauce in the pan. Toss to coat everything well including spooning some sauce over the top of the lamb.
• Place back in the oven uncovered (even if the oven isn’t preheated yet to 425F, that's ok) and cook until the potatoes are fork tender and the lamb has browned nicely, about 45 minutes. Check at the 30 minute mark and if the lamb has browned alot already, cover loosely with foil and then keep cooking.
• Once the potatoes are cooked, let the lamb rest 5-10 minutes before slicing the meat off the bone.
• Serve potatoes with sliced pieces of lamb and spoon over any sauces leftover from the baking dish.

  Garnish with fresh baby tomatoes, mint and lemon slices if desired.

  Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!

Video

Notes

• If you’re using a smaller leg of lamb, start with 2-3 hours of cooking time.
• Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!

Nutrition

Calories: 593kcal | Carbohydrates: 13.9g | Protein: 71.2g | Fat: 27.9g | Saturated Fat: 7.1g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 15g | Cholesterol: 217.8mg | Sodium: 616.5mg | Fiber: 1.5g | Sugar: 2.5g

Review This Recipe Let us know how it was!