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Greek Slow Roast Leg of Lamb with Potatoes

Greek Slow-Roasted Leg of Lamb with Potatoes

This Greek Slow-Roasted Leg of Lamb with Potatoes is a flavorful, succulent dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Additional Time 12 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dinner Recipes
Cuisine: Greek
Calories: 706
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 1/2-5 pounds leg of lamb, trimmed of excess fat
  • 2 tablespoons Diamond Crystal Kosher salt
  • 1 teaspoon black pepper
  • 3 1/2 pounds Yukon Gold potatoes, cut into large wedges
  • 15 cloves garlic, divided
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/3 cup fresh lemon juice
  • 3/4 cup olive oil
  • 1 tablespoon dried Greek oregano
  • 1 teaspoon paprika
  • 1/2 cup low-sodium chicken stock
  • 1/4 cup lemon juice (for ladolemono sauce)
  • 1 teaspoon lemon zest (for ladolemono sauce)
  • 2 teaspoons Dijon mustard (for ladolemono sauce)
  • 1 cup extra virgin olive oil (for ladolemono sauce)
  • 2 cloves garlic paste (for ladolemono sauce)
  • 2 teaspoons Greek dried oregano (for ladolemono sauce)
  • 1 teaspoon salt plus more to taste (for ladolemono sauce)
  • 1/2 teaspoon black pepper (for ladolemono sauce)

Equipment

  • baking sheet
  • wire rack
  • Blender
  • roasting pan
  • Foil

Method
 

  1. Season the lamb with salt and pepper, then place on a wire rack lined baking sheet and refrigerate, uncovered, overnight.
  2. Remove the roast from the fridge 1 hour before roasting. Preheat oven to 325°F and set the rack to the middle level.
  3. Cut 5 garlic cloves into pointed slivers and press the garlic into slits made in the lamb.
  4. Blend rosemary, honey, Dijon mustard, lemon juice, remaining garlic, and olive oil until smooth. Pour half of the marinade over the lamb and rub it all over. Let it absorb for at least 30 minutes.
  5. Place potato wedges in a large roasting pan and pour remaining marinade over them. Mix well and pour chicken stock into the pan. Season potatoes with salt, paprika, and oregano.
  6. Place the lamb, fat side up, on top of the potatoes. Cover the pan tightly with foil and roast for 3 hours. Check lamb tenderness; if not ready, cover and roast for another 30-60 minutes.
  7. Once tender, turn the heat to 450°F and remove the foil. Roast for another 10-12 minutes until lightly browned.
  8. Remove lamb to a platter and tent with foil. Continue roasting potatoes until most liquid evaporates (about 20-30 minutes).
  9. Transfer potatoes to the platter with lamb. Degrease remaining pan sauce and pour over lamb and potatoes. Serve with ladolemono sauce.
  10. For ladolemono sauce, blend or whisk ingredients and adjust seasoning with salt to taste.

Nutrition

Serving: 1servingCalories: 706kcalCarbohydrates: 27.5gProtein: 55.8gFat: 41.3gSodium: 1135mgFiber: 1.1gSugar: 21g

Notes

This recipe delivers a flavorful, tender lamb with perfectly roasted potatoes, making it a favorite for family gatherings or cozy dinners.

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