Slow Roast Greek Lemon Lamb With Potatoes Recipe
This Slow Roast Greek Lemon Lamb with Potatoes is a succulent and aromatic dish that brings together tender leg of lamb marinated in a zesty lemon and herb mixture, slow-roasted to perfection alongside a medley of potatoes. Infused with garlic, rosemary, and honey, this classic Greek recipe balances savory and sweet flavors for a hearty and comforting meal.
- Prep Time: 20 minutes plus 4 hours to overnight marinating
- Cook Time: 3.5 to 4 hours
- Total Time: 4 hours 20 minutes to overnight plus 3.5 to 4 hours cooking time
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
- Diet: Halal
Ingredients
Scale
Lamb and Potatoes
- 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
Marinade
- 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
Instructions
- Prepare the Marinade: In a blender or food processor, combine the lemon juice, olive oil, garlic cloves, large onion, fresh rosemary, honey, and mustard. Blend until you have a smooth marinade.
- Marinate the Lamb: Score the leg of lamb and insert sliced garlic cloves into the slits. Place the lamb in a large dish and pour over the marinade. Add the lemon skins to the roasting dish for extra flavor. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Prepare the Potatoes: Quarter the potatoes and sweet potatoes. Season them with salt, pepper, oregano, and paprika to your liking. Set aside.
- Assemble for Roasting: Preheat the oven to 160°C (320°F). Place the marinated leg of lamb in a large roasting tray. Arrange the seasoned potatoes around the lamb. Pour the chicken stock into the tray to keep the meat moist during cooking.
- Slow Roast the Lamb and Potatoes: Roast everything in the oven at 160°C for approximately 3.5 to 4 hours, basting occasionally with the pan juices. The low and slow heat will tenderize the lamb and allow the potatoes to absorb the delicious flavors.
- Rest the Meat: Once cooked, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes before carving to keep it juicy.
- Serve: Carve the lamb and serve it alongside the roasted potatoes and sweet potatoes, spooning pan juices over the dish for extra flavor.
Notes
- For best flavor, marinate the lamb overnight.
- Using both regular and sweet potatoes provides a nice balance of flavors and textures.
- Adjust seasonings according to your preference, especially if you prefer smoky paprika over sweet.
- Basting the lamb periodically helps keep it moist during the long roasting time.
- The chicken stock in the roasting tray helps create a delicious base for a gravy or sauce if desired.
Keywords: Greek lamb roast, slow roast lamb, lemon lamb recipe, roasted potatoes, Mediterranean lamb, honey mustard marinade