Greek Slow Roast Leg of Lamb with Potatoes

Ever experienced the magic of slowly roasted lamb wafting through your home?

There’s something absolutely divine about the aroma of Greek Slow Roast Leg of Lamb mingling with garlic and rosemary. It’s one of those recipes that welcomes everyone to the table, promising satisfaction from the first bite to the last. Tender, juicy lamb paired with golden, crispy potatoes makes for an unforgettable meal. Whether it’s a holiday feast or a cozy Sunday dinner, this recipe hits all the right notes!

Why make this recipe

First off, who doesn’t love the simplicity of just letting the oven do all the heavy lifting? Minimal cleanup, maximum flavor! Plus, this dish impressively welcomes guests while keeping your effort at a delightful minimum—magic! And let’s be honest: lamb makes you feel like a gourmet chef without the need for Michelin stars. Trust me, your dinner table will thank you!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 bone-in leg of lamb (5 to 6 pounds)
• 2 sprigs fresh rosemary
• 8 cloves of garlic (peeled and sliced in half lengthwise)
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly-cracked black pepper (to taste)
• 2 cups chicken broth (plus more as needed)
• 1 cup white wine (optional, substitute more chicken broth)
• Juice of 1 lemon
• 1 tablespoon yellow mustard
• 1 tablespoon dried oregano
• 4 yellow potatoes (peeled and cut into large wedges)

Directions

1. Rinse the lamb well under cold water and pat it very dry with a paper towel.
2. Using a small knife, make 16 incisions across the skin side of the lamb leg, about 1 inch deep.
3. Stuff each incision with ½ garlic clove and a small amount of rosemary.
4. Drizzle the lamb with olive oil and massage it evenly to coat.
5. Generously season all over with kosher salt and black pepper.
6. For best results, place the lamb on a wire rack over a sheet pan and refrigerate uncovered for 6 hours to overnight.
7. Preheat your oven or Traeger Grill to 350°F.
8. Transfer the lamb to a large roasting tray.
9. In a separate bowl, combine chicken broth, white wine (if using), lemon juice, mustard, and oregano, then whisk.
10. Pour the mixture around the lamb, cover with wet parchment paper, and seal tightly with aluminum foil.
11. Cook for about 3.5 hours or until the lamb is very tender.
12. If necessary, continue cooking until it’s fork-tender.
13. After the time’s up, remove foil and parchment, and baste the lamb with the broth mixture.
14. Add potatoes to the roasting pan and toss to coat in the juices.
15. Raise the heat to 425°F and cook for another 35 minutes until the lamb is browned and the potatoes are fork-tender.
16. Serve once the lamb has rested for 10 minutes.

How to make Greek Slow Roast Leg of Lamb with Potatoes (Overview)

Get ready for some mouthwatering magic! Start by rinsing and prepping that beautiful leg of lamb. You want to create flavor pockets, so make those incisions and stuff them with garlic and rosemary. 😍 Don’t skip the olive oil; it’s essential for that rich, flavorful crust!

Next, a little overnight chilling works wonders on the flavors, so don’t rush this step. Preheat, baste, and roast until your kitchen smells like a Mediterranean paradise. Toss in your potatoes for the last leg of the journey, and voilà! Dinner is served—easy peasy!

How to serve Greek Slow Roast Leg of Lamb with Potatoes

Serve this iconic dish on a big platter, drizzled with the savory broth and surrounded by those crispy, golden potatoes. 🎉 For a pop of color, garnish with fresh herbs or a sprinkle of zest-rich lemon. Pair it with a crisp salad or warm pita to soak up all those amazing juices. Honestly, the aroma alone will spark joy.

How to store Greek Slow Roast Leg of Lamb with Potatoes

Got leftovers? Lucky you! This dish will stay good in the fridge for up to 3-4 days. Just make sure you seal it properly so it doesn’t dry out. If you want to keep it longer, pop it in the freezer—it should last about a month. For reheating, zap it gently in the microwave, or try warming it in a low oven to avoid drying out that succulent lamb.

Tips to make Greek Slow Roast Leg of Lamb with Potatoes

• Use a meat thermometer: Aim for around 190°F for perfectly tender lamb.
• Don’t rush the resting: Give the lamb at least 10 minutes before slicing; it retains all those tasty juices!
• Make it a day ahead: The flavors deepen when it sits overnight; your future self will thank you!
• Skip the white wine if you want to keep it simple—just add more chicken broth.

Variation

Feeling adventurous? Try marinating the lamb in yogurt and garlic for a tangy bite. Or, if you want a twist, swap the potatoes for root vegetables like carrots or sweet potatoes for some extra sweetness. You can even add in herbs like thyme or marjoram for a fun flavor shift!

FAQs

Can I substitute the lamb with a different meat?
Absolutely! You can use beef chuck roast or even a pork shoulder, adjusting cooking times as needed.

How can I make this dish ahead of time?
You can prep the lamb the night before and refrigerate it. Just pop it in the oven when you’re ready to roast!

Is it necessary to use a wire rack?
While it helps with airflow, it’s not mandatory. You can roast directly in the pan if that’s what you have on hand.

📌 Pin this recipe for your next cozy dinner night!

Greek Slow Roast Leg of Lamb with Potatoes

Experience the magic of slowly roasted lamb infused with garlic and rosemary, served with crispy potatoes for an unforgettable meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 600

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 piece bone-in leg of lamb (5 to 6 pounds)
• 2 sprigs fresh rosemary
• 8 cloves garlic (peeled and sliced in half lengthwise)
• 2 tablespoons extra-virgin olive oil
• to taste Kosher salt and freshly-cracked black pepper
• 2 cups chicken broth (plus more as needed)
• 1 cup white wine (optional, substitute more chicken broth)
• 1 medium lemon (juice)
• 1 tablespoon yellow mustard
• 1 tablespoon dried oregano
• 4 pieces yellow potatoes (peeled and cut into large wedges)

Method

 

Preparation

1. Rinse the lamb well under cold water and pat it very dry with a paper towel.
2. Using a small knife, make 16 incisions across the skin side of the lamb leg, about 1 inch deep.
3. Stuff each incision with ½ garlic clove and a small amount of rosemary.
4. Drizzle the lamb with olive oil and massage it evenly to coat.
5. Generously season all over with kosher salt and black pepper.
6. For best results, place the lamb on a wire rack over a sheet pan and refrigerate uncovered for 6 hours to overnight.

Cooking

1. Preheat your oven or Traeger Grill to 350°F.
2. Transfer the lamb to a large roasting tray.
3. In a separate bowl, combine chicken broth, white wine (if using), lemon juice, mustard, and oregano, then whisk.
4. Pour the mixture around the lamb, cover with wet parchment paper, and seal tightly with aluminum foil.
5. Cook for about 3.5 hours or until the lamb is very tender.
6. If necessary, continue cooking until it’s fork-tender.
7. After the time’s up, remove foil and parchment, and baste the lamb with the broth mixture.
8. Add potatoes to the roasting pan and toss to coat in the juices.
9. Raise the heat to 425°F and cook for another 35 minutes until the lamb is browned and the potatoes are fork-tender.
10. Serve once the lamb has rested for 10 minutes.

Notes

For best results, allow the lamb to chill overnight to enhance the flavors. You can substitute the white wine with additional chicken broth if desired.