Greek Slow Roast Leg Of Lamb With Potatoes Recipe

I’m not kidding when I say this Greek Slow Roast Leg of Lamb melts apart in citrusy, rosemary-rich juices that turn the potatoes into pure gold, which is exactly why it’s on my shortlist of Lamb Roast Recipe winners.

I adore this Greek slow roast leg of lamb because the meat just falls apart and the flavor is insane. I’m obsessed with that punch of rosemary tucked into the lamb and the way the potatoes soak up the citrusy herb broth.

It’s hands-off enough for a holiday or a lazy Sunday, and it fits right into my rotation of Greek Lamb Recipes and Easy Lamb Recipes. But mostly I love the contrast: crisp edges on the potatoes, melting lamb inside, bright notes cutting through the fat.

Pure, simple, showy comfort food I want on repeat. It wows every time.

Ingredients

• Leg of lamb: the hearty roast, it’s the protein-packed centerpiece you’ll carve.
• Garlic: pungent cloves that melt into the meat, basically pure comfort.
• Rosemary: woody, fragrant herb that clings to the lamb and smells amazing.
• Lemons: bright citrus zing, it cuts through fat and lifts everything.
• Olive oil: silky fat for browning, keeps the roast glossy and tasty.
• White wine: adds a dry tang, plus helps loosen those browned bits.
• Stock: keeps the meat juicy and makes a savory pan sauce.
• Vinegar: sharp note that balances richness, don’t skip the zip.
• Oregano: earthy, classic Greek herb that gives the dish character.
• Thyme: subtle herbal lift, it’s gentle but noticeable in the cooking.
• Bay leaves: background savory depth, almost invisible but important.
• Salt: seasons everything, makes flavors pop—simple but essential.
• Pepper: fresh grind gives warmth and a little bite.
• Butter: for basting and sheen, basically indulgence in spoonable form.
• Potatoes: creamy spuds that soak up juices, pure comfort food.
• Red onion: sweet edges that caramelize and add mellow sharpness.
• Parsley: fresh green finish, it brightens the whole plate.
• Crushed red pepper: tiny pinch brings heat, not overpowering.

Ingredient Quantities

• 1 whole leg of lamb, bone in, 3 to 4 kg (6.5 to 9 lb)
• 6 to 8 large garlic cloves, peeled and halved
• 6 to 8 fresh rosemary sprigs, leaves stripped and chopped (about 3 tbsp packed)
• 2 lemons, zested and juiced
• 1/4 cup extra virgin olive oil (60 ml)
• 1/2 cup dry white wine or dry white vermouth (120 ml)
• 1 to 1 1/2 cups chicken or lamb stock (240 to 360 ml)
• 2 tbsp red wine vinegar or white wine vinegar
• 2 tsp dried oregano (or 2 tbsp fresh, chopped)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1 1/2 to 2 tsp kosher salt, plus extra to taste
• 1 to 1 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, softened (optional, for basting)
• 1.5 to 2 kg potatoes, Yukon Gold or baby potatoes, halved or quartered
• 1 large red onion, peeled and cut into wedges
• Fresh parsley, chopped, for garnish (about 1/4 cup)
• Crushed red pepper flakes, a pinch or two, optional for a little heat

How to Make this

1. Pat the leg of lamb dry with paper towels, trim any loose fat, then use a small sharp knife to make 1 inch deep slits all over the meat. Push a garlic half and a few chopped rosemary leaves into each slit so the lamb is studded with garlic and herb.

2. In a bowl mix lemon zest and juice, olive oil, white wine or vermouth, red wine vinegar, chopped rosemary, dried oregano, thyme, bay leaves, 1 1/2 to 2 tsp kosher salt, 1 to 1 1/2 tsp black pepper and a pinch or two of crushed red pepper flakes if you want heat. Stir well.

3. Rub the marinade all over the lamb, getting it into the slits too. If you can, let the lamb sit in the fridge for 2 to 12 hours to absorb flavor. If short on time, let it rest 30 minutes at room temp before roasting.

4. Preheat oven to 325 F (160 C). Put potatoes and red onion wedges in a large roasting pan, drizzle with a little olive oil, sprinkle a bit of salt and pepper and toss so they are seasoned.

5. Place the lamb on top of the potatoes in the pan, pour the remaining marinade over the lamb and veggies, then add 1 to 1 1/2 cups stock around the sides of the pan (not pouring directly over the lamb so the garlic pockets stay put).

6. Cover the pan tightly with foil or a lid and roast low and slow for about 2 1/2 to 3 hours for medium rare to medium, checking liquid level once or twice and adding a splash more stock or wine if it looks dry. The internal temp should reach about 135 F (57 C) for medium rare or 145 F (63 C) for medium.

7. Remove the foil for the last 30 to 45 minutes to brown the outside and crisp the potatoes. If using, dot the lamb with the softened butter now and spoon pan juices over the meat every 10 minutes to baste.

8. When the lamb reaches desired temp, transfer it to a cutting board, tent loosely with foil and rest 20 to 30 minutes so juices redistribute. Meanwhile, if the pan juices need thickening, put the roasting pan on the stove over medium heat, simmer and reduce or whisk in a little cold butter to make a glossy sauce.

9. Carve the lamb against the grain, serve slices with the roasted potatoes and onions, spooning plenty of pan juices over everything. Sprinkle chopped fresh parsley on top and taste for extra salt and pepper.

10. Serve with a classic Greek salad and crusty bread to sop up the juices. Leftovers are amazing the next day in sandwiches, salads, or chopped into a rice or grain bowl.

Equipment Needed

1. Large roasting pan with a tight-fitting lid or heavy-duty foil (big enough for a 3 to 4 kg leg of lamb)
2. Small sharp paring knife (for making the 1 inch slits and stuffing garlic)
3. Large chef’s knife and sturdy cutting board (for trimming and carving the lamb)
4. Mixing bowl and wooden spoon or whisk (for the marinade)
5. Measuring cups and spoons (for oil, wine, vinegar, herbs and spices)
6. Instant-read meat thermometer (to check 135 F or 145 F doneness)
7. Tongs and a large serving fork or carving fork (for moving and turning the lamb)
8. Heatproof oven mitts or kitchen towels and a long-handled spoon (for basting and handling hot pans)
9. Strainer or small saucepan (optional, to reduce and finish pan juices into a glossy sauce)

FAQ

Greek Slow Roast Leg Of Lamb With Potatoes Recipe Substitutions and Variations

• Garlic (6 to 8 cloves) — no fresh? use 2 to 3 teaspoons jarred minced garlic or 1 to 1 1/2 teaspoons garlic powder. Jarred gives a quick pop of flavor, powder is more concentrated so add less. If using powder, mix with a little olive oil so it doesn’t clump.
• Fresh rosemary (about 3 tbsp) — swap with 1 to 1 1/2 tablespoons dried rosemary, crushed between your fingers. Or use 3 tablespoons fresh thyme or oregano for a different but still earthy note. Dried herbs are stronger so use about half the amount.
• Dry white wine or vermouth (1/2 cup) — replace with 1/2 cup extra stock plus 1 tablespoon white wine vinegar or lemon juice for acidity. Or use 1/2 cup dry sherry or even light beer if you want a different flavor profile.
• Potatoes (1.5 to 2 kg Yukon Gold) — you can use red potatoes, russets cut large, or fingerlings. Sweet potatoes work too for a sweeter roast but lower the oven time slightly and watch for softer texture.

Pro Tips

1) Salt early but not too much at the end. Salt the lamb when you marinate it so the flavors sink in, but if you add a lot of extra salt after roasting it can taste flat. Taste the pan juices before finishing, then adjust. You want the meat to be seasoned through, not just on the surface.

2) Put the probe in the thickest part and trust a thermometer, not the clock. Stick the probe parallel to the bone and aim for 57 C for medium rare or 63 C for medium. Remember the meat keeps cooking while it rests, so pull it out a few degrees early.

3) Protect the garlic pockets and make them sing. Shove whole garlic halves deep into the slits so they roast inside the meat instead of burning on the outside. If some cloves brown too fast, tuck them under the lamb or into the potatoes so they mellow and sweeten.

4) Let the lamb rest, and use the resting time to fix the sauce. Tent the lamb loosely for 20 to 30 minutes so juices redistribute, then reduce the pan juices while it rests to concentrate flavor. Whisking in a little cold butter at the end gives a glossy, velvety finish that makes everything taste richer.

5) Arrange potatoes to get crispy edges and soak up flavor. Spread them out flat under the lamb so they get browned on the exposed sides, and make sure there’s a bit of stock in the pan so they steam at first then roast once you uncover. If they look pale near the end, move them closer to the meat or tilt the pan so juices hit them.