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!!!
- 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 tiny gold potatoes, cooked
- 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 cooked potatoes, 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.
Amount Per Serving: Calories: 36 Carbohydrates: 8g Protein: 1g