Blog Menu

Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes

A Greek style lemon and herb marinated roast leg of lamb with lemon roast potatoes that is perfect for a special Sunday dinner.

Roast diners are always good, I sometimes enjoy using the leftovers even more so I often get larger cuts of meat than needed planning to get lots of leftovers! I kicked off using the lamb leftovers this morning by making some roast lamb gyros, with tomatoes, onion, tzatziki and feta for breakfast and I served them with some of the leftover roast potato wedges and a salad.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 3 hours
    •    Yield: Serves 4


    •    4 lemons
    •    1 tsp paprika
    •    2 tsps pepper
    •    1 tbsp sea salt
    •    2 tsps oregano
    •    1/2 tsp oregano
    •    1/3 cup olive oil
    •    1 tbsp dijon mustard
    •    salt and pepper to taste
    •    2 tbsps thyme, chopped
    •    2 tbsps rosemary, chopped
    •    1 (4 pound) leg of lamb with bone in
    •    8 cloves garlic, half slivered and half chopped
    •    2 pounds potatoes, optionally peeled and cut into wedges


  1. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.

  2. Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.

  3. Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.

  4. Cover in foil and roast in a preheated 450F/230C oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.

  5. Reduce the heat to 350F/180C and roast until browned, remove from the oven cover in foil and let rest.

  6. Remove the drippings from the pan reserving them.

  7. Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.

  8. Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 450F/230C until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.

This great family recipe is thanks to Closet Cooking Recipes at


Leave a comment

Please note, comments must be approved before they are published