Greek Roasted Leg of Lamb with Lemon Potatoes

Roasted lamb shank on a bed of sliced potatoes in a rectangular dish, garnished with cherry tomatoes, herbs, and cheese. A salad with peppers and onions is visible in the background.

Greek Roasted Leg of Lamb with Lemon Potatoes

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

Course Main

Cuisine Greek

Keyword lamb

Prep Time 15

Cook Time 3 45

Total Time 4

Servings -8

Calories 593kcal

Author Maria Koutsogiannis

Ingredients

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

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)

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!

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