Name: Slow Roast Greek Lemon Lamb With Potatoes Recipe
Prep time: PT-489449H8M43S
Cook time: PT-489449H8M43S
Total time: PT-489449H8M43S
Cuisine: Greek
Ingredients: 1 leg of lamb (2-3 kg); 6 potatoes, quartered; 3 sweet potatoes, quartered; 5 garlic cloves, sliced (to insert into lamb); 1 cup chicken stock; Salt, to taste; Pepper, to taste; Oregano, to taste; Paprika (sweet or smoked), to taste; 100 ml lemon juice (keep the lemon skin for roasting dish); 100 ml olive oil; 5 garlic cloves; 1 large onion; 1 tablespoon fresh rosemary; 1.5 tablespoons honey; 1.5 tablespoons mustard

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If you’re craving something that’s both comforting and bursting with vibrant Mediterranean flavors, this Slow Roast Greek Lemon Lamb With Potatoes Recipe is an absolute winner. I’ve made it countless times for family dinners and special occasions, and every time it comes out tender, juicy, and packed with that irresistible lemony punch paired with the earthy sweetness of potatoes. It’s the kind of dish that fills your kitchen with the most inviting aroma and never fails to impress your guests.

This recipe is fantastic because it’s largely hands-off once everything’s in the oven, letting you relax instead of hovering by the stove. The slow roasting unlocks all those deep, layered flavors while the marinade infuses the lamb with the perfect balance of lemon, garlic, rosemary, and a touch of honey sweetness. If you’re looking to wow without stressing, this Slow Roast Greek Lemon Lamb With Potatoes Recipe is definitely worth giving a go.

Ingredients You’ll Need

The combination of lamb, potatoes, and classic Greek seasonings works perfectly together, giving you a beautifully harmonious dish. When shopping, I always look for fresh rosemary and good-quality olive oil—the real deal makes a noticeable difference here.

Leg of lamb: Choose a 2-3kg leg, preferably bone-in for more flavor and juiciness.
Potatoes: Using both regular and sweet potatoes adds a lovely contrast in texture and natural sweetness.
Garlic cloves: Fresh is key—slicing some to insert into the lamb keeps that garlicky flavor hearty but balanced.
Chicken stock: It adds moisture and depth to the roasting pan, preventing dryness.
Seasonings (salt, pepper, oregano, paprika): I love using sweet paprika, but smoked adds an amazing smoky twist.
Lemon juice: Freshly squeezed is a must for that bright, zesty kick.
Olive oil: Extra virgin is best—it helps the marinade meld beautifully over the lamb.
Onion: One large onion chopped adds subtle sweetness and aromatic depth to the marinade.
Rosemary: Fresh rosemary really elevates this; dried just isn’t quite the same.
Honey: Balances out the lemon’s acidity with a gentle sweetness.
Mustard: Adds a slight tang and complexity to the marinade.

Variations

I often tweak this Slow Roast Greek Lemon Lamb With Potatoes Recipe based on what’s in season or what I’m craving—don’t be afraid to make it your own! You’ll find that little changes can bring new life to this classic dish.

Herb Variations: Sometimes I swap rosemary for fresh thyme or add a handful of oregano leaves for a punchier herb flavor. It’s amazing how the herbs change the vibe without overwhelming the dish.
Vegetable Add-ins: In colder months, I like adding carrots or parsnips for extra sweetness and color alongside the potatoes.
Spicy Kick: I’ve played with adding a pinch of cayenne or chili flakes to the seasoning for a subtle warmth that works surprisingly well.
Dietary Adjustments: If you’re cutting back on meat, try using a smaller leg or supplementing with extra potatoes and veggies for a heartier, balanced meal.

How to Make Slow Roast Greek Lemon Lamb With Potatoes Recipe

Step 1: Prepare the Marinade and Lamb

Start by combining the lemon juice, olive oil, garlic, chopped onion, fresh rosemary, honey, and mustard in a bowl—this marinade is what makes the Slow Roast Greek Lemon Lamb With Potatoes Recipe so flavorful and tender. Score the lamb’s surface lightly and use a small knife to make deep slits where you can insert the sliced garlic cloves; this trick infuses roasted garlic flavor right inside the meat.

Rub the marinade all over the leg of lamb, making sure to coat every nook and cranny. If you have time, let it marinate in the fridge for a few hours or even overnight—trust me, this extra step brings the flavors to life.

Step 2: Prep the Potatoes and Seasonings

While the lamb marinates, peel and quarter your potatoes and sweet potatoes. Toss them with a bit of olive oil, salt, pepper, oregano, and paprika—this seasoning mix complements the lamb perfectly. This way, the potatoes absorb all those beautiful drippings during roasting, turning soft, golden, and flavorful.

Step 3: Arrange and Roast Low and Slow

In your roasting dish, scatter the lemon peel from your juicing earlier—it adds an unexpected bright layer to the dish that’s subtle but delightful. Place the lamb on top, surrounded by the seasoned potatoes, and pour in the chicken stock to keep everything moist. Cover loosely with foil and roast in a preheated 150°C (300°F) oven for about 4-5 hours. The slow roasting is the key to tender, pull-apart lamb and potatoes soaked with those delicious pan flavors.

About halfway through, baste the lamb with the pan juices to keep it juicy and let those potatoes soak up even more goodness. Towards the last 30 minutes, take off the foil to let the skin crisp up beautifully.

How to Serve Slow Roast Greek Lemon Lamb With Potatoes Recipe

Slow Roast Greek Lemon Lamb With Potatoes Recipe - Recipe Image

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley or extra rosemary—both add a fresh pop of color and freshness that brightens the rich flavors. Sometimes, a few lemon wedges on the side work beautifully for guests who like an extra squeeze of citrus.

Side Dishes

This lamb dish pairs wonderfully with a light Greek salad filled with cucumber, tomatoes, olives, and feta to balance the richness. Another favorite is a side of steamed green beans or sautéed spinach tossed in garlic and lemon—both feel like real Greek home cooking to me.

Creative Ways to Present

For special gatherings, I’ve plated this Slow Roast Greek Lemon Lamb With Potatoes Recipe family-style on a large platter, letting everyone serve themselves. Adding roasted lemon halves on the side not only looks stunning but deepens the citrus aroma when squeezed over. You could also serve it with warm pita bread to soak up all those fabulous pan juices.

Make Ahead and Storage

Storing Leftovers

I usually pack leftovers into airtight containers and refrigerate them. The lamb stays tender and the potatoes keep their flavor well for up to 3 days. Sometimes I separate the lamb and potatoes to reheat evenly later—this little step really makes a difference.

Freezing

This recipe freezes pretty well. I prefer to freeze the lamb and potatoes separately on flat trays first, then transfer them to freezer bags or containers. When thawed, the flavors are still excellent, making it a fantastic make-ahead dish for busy weeks.

Reheating

To reheat, warm the lamb and potatoes gently in a low oven (around 160°C/320°F) covered with foil to avoid drying out. This slow warming keeps the meat juicy, and the potatoes nice and soft. A quick splash of stock or a little butter before reheating adds extra moisture and flavor.

FAQs

Can I use a different cut of lamb for this Slow Roast Greek Lemon Lamb With Potatoes Recipe?

Absolutely! While the leg of lamb is ideal because it’s tender and roasts evenly, you can also use shoulder for a richer, fattier result. Just remember that shoulder might require a slightly longer cooking time due to its tougher texture.
Is it necessary to marinate the lamb overnight?

It’s not mandatory, but I highly recommend marinating overnight if you can—it really deepens the flavors. If you’re short on time, even a couple of hours at room temperature will still impart good taste.
Can I make this recipe in a slow cooker?

You can adapt this Slow Roast Greek Lemon Lamb With Potatoes Recipe for a slow cooker by browning the lamb first, then combining everything in the slow cooker on low for 6-8 hours. Just add the potatoes midway through so they don’t get too mushy.
What wine pairs well with this dish?

A medium-bodied red like a Greek Agiorgitiko or a fruity Pinot Noir complements the lamb beautifully without overpowering it. If you prefer white, a crisp Assyrtiko works well, especially with the lemony notes.
How do I know when the lamb is perfectly cooked?

Since this is a slow roast, the lamb should be tender enough to pull apart with a fork. If you prefer checking by temperature, aim for about 60-65°C (140-150°F) for medium-rare to medium. Remember it will continue to cook a bit while resting.

Final Thoughts

This Slow Roast Greek Lemon Lamb With Potatoes Recipe holds a special place in my kitchen because it combines simplicity with incredible flavor, making it one of those recipes you turn to again and again. Whether you’re feeding a crowd or enjoying a cozy night in, it delivers warmth, comfort, and that little bit of Mediterranean sunshine we all need sometimes. Give it a try—I’m confident you’ll love the way the tender lamb and vibrant lemony potatoes melt in your mouth.