|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 100g||128%|
|Saturated Fat 37g||185%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 6g||21%|
|*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.|
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.
- 1 (9-pound) bone-in leg of lamb (trimmed of excess fat)
- 5 pounds yellow potatoes (peeled and cut into wedges)
- For the Marinade:
- 3/4 cup olive oil
- 2 lemons (juiced)
- 4 cloves garlic (smashed)
- 2 sprigs of rosemary (leaves stripped from stem)
- 2 tablespoons coarse salt
- 1 teaspoon black pepper (freshly ground)
- For the Potatoes:
- 1/4 cup olive oil (for drizzling)
- Pinch salt
- Pinch black pepper (freshly ground)
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 2 lemons (juiced)
- Optional: sprinkle of salt
Note: while there are multiple steps to this roast leg of lamb recipe, it is broken down into workable sections to help you better plan for preparation and cooking.
Make the Marinade
Gather the ingredients.
Add 3/4 cup olive oil, juice of 2 lemons, 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.
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
Gather the ingredients and heat the oven to 425 F.
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, oregano, and dried rosemary.
Toss the potatoes well to cover.
Place the potatoes in the bottom of the roasting pan and make a well in the center.
Lay the leg of lamb on top of the potatoes.
Roast the Lamb
Roast at 425 F for 20 minutes uncovered. Lower the temperature to 350 F and continue to roast uncovered.
Be sure to baste the potatoes and the lamb with pan juices while they are cooking.
A 9-pound leg will take approximately 3 hours to cook, but it's best to use a reliable meat thermometer to gauge doneness because ovens tend to vary. Remove the lamb from the oven when a thermometer inserted into the meatiest part of the leg reaches 155 F.
Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing.
While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra color if needed.
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.