Greek Slow Roasted Leg of Lamb With Potatoes

This Greek slow roasted leg of lamb with potatoes is a fully cooked, fall-apart tender, richly seasoned lamb that will knock your socks off!

Greek style slow roasted leg of lamb with potatoes

This Greek slow roasted leg of lamb with potatoes is the recipe that made me fall in love with lamb. It cooks low and slow for 7-8 hours and literally falls apart with the touch of a fork. The Greek seasonings give huge, rich flavor to both the lamb and the potatoes. This is SO good. If you’ve never liked lamb, give this version a try. You might be surprised!

Make ahead: I bought my lamb last week at Costco, and have already marinaded and frozen it. This way, it will be ready to rsz_img_1952_1cook once it is thawed, so I can skip the overnight marinade.

The lamb can be thawed a day or two ahead of time, in the fridge, and put in the oven early in the morning that it is to be served. If you want to serve this for lunch, I suggest getting it in the oven by 6:00 a.m.

If you don’t choose to freeze your lamb, just marinade it a day or two ahead and keep in the fridge until ready to cook.

After the lamb was fully cooked, I shredded it and added the potatoes. I returned the lamb and potatoes to the oven and baked at 4oo for about 10-15 minutes until the meat began to brown at the edges.

Potatoes: I fully cook and slightly crisp the potatoes before adding them to the lamb. I first cook them in a microwave until almost done throuighout. Then, in a large skillet, I saute them in equal parts butter and EVOO until crisp~seasoning them with pepper and kosher salt during sauté.

Greek Style Slow Roasted Lamb with potatoes

If you decide to give lamb a try, please let me hear from you! I love hearing from readers, and comments are always welcome.  Thanks so much for stopping by. Be blessed, and stay savvy!!!


Greek Slow Roasted Leg of Lamb With Potatoes

Lamb like you've never tasted before~fall apart tender and bathed in rich Greek seasonings!

30 min

8 hr

8 hr, 30

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  • 1 lamb leg (I used a 4 lb. boneless from Costco)
  • 4 cloves garlic, cut into slivers (for surface of lamb)
  • 4 cloves garlic, minced or diced (for marinade)
  • 2 teaspoons oregano
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • 4 lemons
  • 1/3 cup extra virgin olive oil (EVOO)
  • 1 TB Dijon mustard
  • 1 teaspoon paprika
  • 1 TB sea salt
  • 2 teaspoons pepper
  • 3 pounds potatoes, cut into wedges


  • Pierce the lamb with a knife, and insert garlic slivers into the piercings, covering as much surface as possible.
  • Mix the minced garlic, oregano, rosemary, thyme, lemon juice, EVOO, Dijon mustard, paprika, salt and pepper, into a paste. Rub the mixture over the lamb, and let it marinade in the fridge for several hours to overnight.
  • Place the lamb in a roasting pan; cover tightly with foil. (I used an aluminum pan; it worked just fine.)
  • Roast in a preheated 250 degree oven for 7-8 hours.
  • Uncover and roast at 400 degrees for another half hour or more, basting with juices so that meat will caramelize. Add already cooked potatoes (see note below), scattering them around the lamb so that they can finish baking in the juices.
  • Bake until potatoes begin to crisp and reserved drippings are bubbling.
  • Remove lamb; let sit for 15-20 minutes before shredding.

Note: I simply micorwave tiny potatoes until almost tender, then I saute them in EVOO and butter until brown~seasoning with salt & pepper during sauté.