If you like lamb that is fully cooked, fall-apart-tender, and perfectly seasoned, this Greek slow roasted leg of lamb with potatoes is a must-try recipe!
This Greek slow roasted leg of lamb with potatoes is the recipe that made me fall in love with lamb.
I am “pink meat” averse, so I never ate lamb until I found this recipe. This lamb cooks low and slow for 7-8 hours and literally falls apart with the touch of a fork. The Greek flavor infuses the lamb and potatoes, making this a hugely flavorful dish even kids will devour. (My girls thought this was brisket or roast until I told them it was lamb:-).
I show the ingredients below. This recipe’s original post date was when my kitchen was much darker. To see it now, visit this post on my kitchen makeover~dark to light:-)
Seasonings for Marinade: The Greek marinade makes this lamb out of this world savory and flavorful! There are quite a few ingredients, so I always make sure to round them up before planning this meal. Fresh lemons and garlic are key, as is a good extra virgin EVOO. As for the Dijon, I am very partial to Maille Dijon Original. It has moderate heat but is not overly spicy.
Lamb: Costco sells this fabulous Australian lamb leg every Spring, and it is what I use for this recipe. The meat is tender, and the lamb roast is tied together with string (which helps keep the meat from falling apart until after cooking).
Potatoes: I use tiny gold potatoes (Fresh Market carries them) and prefer cooking them beforehand and just adding to the pan juices the last hour of cooking. I am sure that the potatoes could be added, uncooked, to the lamb dish; I just have no idea how long it would take for them to cook fully.
Make ahead: The lamb can be frozen (in the marinade) for a few weeks ahead or marinaded in the fridge a day or two before cooking. The potatoes can be made a day ahead, refrigerated, and added to the lamb during the last hour of cooking to warm throughout and absorb the Greek seasonings.
I shred the lamb before serving it and arrange it in a large serving bowl with the potatoes. The au jus is wonderful and can be served in a gravy boat alongside the lamb and potatoes.If you try this slow roasted lamb with potatoes, please let me hear from you! I absolutely love getting comments from readers. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!