This Greek style slow roasted leg of lamb with potatoes is a fully cooked, fall-apart tender, richly seasoned lamb that will knock your socks off!
I was never fond of lamb until this recipe, and now I LOVE it! 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 cook 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.
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!!!
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.