Greek Roast Leg of Lamb With Oven-Roasted Potatoes

By
Lynn Livanos Athan
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
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Updated on 07/12/21
Roasted leg of lamb and potatoes

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Prep: 60 mins
Cook: 3 hrs
Total: 4 hrs
Servings: 8 to 10 servings
Nutrition Facts (per serving)
1470 Calories
89g Fat
52g Carbs
111g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1470
% Daily Value*
Total Fat 89g 115%
Saturated Fat 31g 156%
Cholesterol 380mg 127%
Sodium 1634mg 71%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 111g
Vitamin C 40mg 201%
Calcium 101mg 8%
Iron 11mg 62%
Potassium 2556mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It’s hard to imagine a holiday or feast day without the traditional roast leg of lamb in a Greek household. Accompanied by heaps of delicious oven-roasted potatoes, it’s a classic Greek dish that is beloved by many.

When planning how large a leg of lamb to order, you should figure on 1 pound of meat (uncooked) per person. Smaller legs are tastier and yield more tender roasts so opt for two smaller legs rather than an overly large one. Estimate 20 to 25 minutes of roasting time per pound of meat.

Marinating the leg of lamb in the refrigerator for at least 1 to 2 hours before roasting yields an excellent flavor.

Ingredients

For the Marinade:

  • 3/4 cup olive oil

  • 2 medium lemons, juiced

  • 4 cloves garlic, crushed

  • 2 sprigs rosemary, leaves stripped from stems

  • 2 tablespoons coarse salt

  • 1 teaspoon freshly ground black pepper

  • 1 (9-pound) bone-in leg of lamb, trimmed of excess fat

For the Potatoes:

  • 5 pounds yellow potatoes, peeled and cut into wedges

  • 1/4 cup olive oil

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

  • 1 teaspoon garlic powder

  • 2 teaspoons dried oregano

  • 1 teaspoon dried rosemary

  • 2 medium lemons, juiced

  • Salt, to taste, optional

Steps to Make It

Make the Marinade

  1. Gather the ingredients.

  2. Add 3/4 cup olive oil, lemon juice, garlic, fresh rosemary leaves, 2 tablespoons salt, and 1 teaspoon pepper to a blender or food processor and process until smooth. The marinade should be thick in consistency so it doesn’t run off the meat while cooking and forms a bit of a crust.

  3. Place the meat in a large roasting pan. Brush a thick layer of marinade on covering as much meat as possible. Refrigerate until ready to roast.

Prepare the Potatoes

  1. Gather the ingredients and heat the oven to 425 F.

  2. Add the potatoes to a large bowl. Drizzle with 1/4 cup olive oil and then season with a pinch of salt and pepper. Add the garlic powder, dried oregano, and dried rosemary.

  3. Toss the potatoes well to coat.

  4. Scatter the potatoes in the bottom of the roasting pan around the lamb.

Roast the Lamb

  1. Roast at 425 F for 20 minutes uncovered. Lower the temperature to 350 F and continue to roast, uncovered.

  2. Baste the potatoes and the lamb with pan juices frequently during cooking.

  3. A 9-pound leg will take approximately 3 to 3 3/4 hours to cook, but it's best to use a reliable meat thermometer to gauge doneness because ovens vary. The roast is done when a thermometer inserted into the meatiest part of the leg reaches 155 F.

  4. Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing.

  5. While the lamb is resting, you can increase the heat of the oven to a low broil setting to give the potatoes a little extra color, if needed.

  6. Otherwise, remove the potatoes to a platter, give them a squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.