Name: Greek Roast Leg of Lamb with Potatoes
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving(s)
Ingredients: 6 lbs bone-in leg of lamb (about); 14 cloves garlic; 2 tablespoons dried oregano; 2 tablespoons rosemary; 1/3 cup olive oil; 1 cup red wine; 2 lemons, zest of, of grated; 3/4 cup fresh lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 pepper; 8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person; 2 tablespoons olive oil

Community Pick

40

Recipe by evelynathens

43

People talking

Join In Now Join the conversation!

Greek Roast Leg of Lamb with Potatoes created by Artandkitchen

MORE

A traditional greek roast for a Sunday dinner.

Ready In:: 2hrs 25mins
Serves:
Units:

43

People talking

Join In Now Join the conversation!

ingredients

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
¹⁄₃ cup olive oil
1 cup red wine
2 lemons, zest of, of grated
³⁄₄ cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
¹⁄₂ pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

directions

Wash lamb well and pat dry.
Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
Place on a rack in a shallow roasting pan.
Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes).
Greeks do not like to eat lamb anyway but well-done.
My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink<shudder> lamb being passed around).
Do it the way you prefer in terms of timing, but this is the way it would be served here.
Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@evelynathens

Contributor

@evelynathens

Contributor

"A traditional greek roast for a Sunday dinner."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Laurel K.

4/28/2019

Great recipe, making it for my Pascha dinner for the second time this year. One question: ingredients list includes Dijon mustard but it is not referenced anywhere in the directions. Does it go in the marinade or in with the crushed garlic and herbs? As I realized it too late for the marinade, am adding it to the crushed garlic.

Reply
review by Dessert Rose

4/22/2019

My family loved this lamb recipe. Made for Easter. The potato’s and juices are delicious ! l will make this again!

Reply
photo by Dessert Rose

4/22/2019

Reply
question by Tessa M.

11/30/2018

Should i remove the netting while marinating- or leave it on?

Replies 1
review by Barbtking

5/28/2018

I had a 2 lb boneless rolled & tied leg so I cut all ingredients to 1/3. This was absolutely delicious. I cooked the 2 lb boneless lamb about 1 1/2 hours (because Greeks like their lamb to be well done). I then removed the lamb to rest, stirred potatoes & stuck them under the broiler for 2 minutes. Everything was DELICIOUS!

1

Replies 2