Greek roasted lamb with potatoes is one of those dishes that brings the whole family around the table. It’s a traditional favorite in Greece, especially during Easter, but it’s just as delicious any time of the year.

The lamb is slowly roasted in the oven with potatoes, garlic, lemon, mustard, and aromatic herbs. As it cooks, the meat becomes tender and juicy, while the potatoes soak up all the wonderful flavors.

It’s a simple, comforting dish that doesn’t need many ingredients. Just a little preparation, a few hours in the oven, and you’ll have a delicious homemade Greek meal to share with family and friends.

Why You’ll Love This Recipe

Tender, juicy lamb: Slow roasting at a low temperature makes the meat wonderfully tender. It becomes so soft that it almost falls off the bone.
Delicious lemony potatoes: The potatoes cook alongside the lamb, soaking up its juices and the flavors of lemon, garlic, and mustard.
Simple ingredients: You only need a few everyday ingredients to make this traditional Greek dish. Nothing complicated or difficult to find.
Easy preparation: Once everything is in the roasting pan, the oven does most of the work. The damp parchment paper helps keep the meat moist as it cooks.
Perfect for family meals: This is the kind of dish that’s made for sharing. It’s a great choice for Sunday lunch, family gatherings, or special occasions.

My Tips for the Perfect Greek Roasted Lamb

Take the lamb out of the fridge before cooking: Let the meat sit at room temperature for about 30 minutes before preparing it. This takes the chill off the lamb before roasting. Remember, slow cooking is what really makes the meat tender.
Choose a good leg of lamb: Ask your butcher to make a few cuts in the bone. This will make it easier to serve after roasting.
Cut the potatoes into thick wedges: Don’t cut them too small. They need to hold their shape during the long cooking time.
Remove the garlic germ: Cut the garlic cloves in half and remove the germ from the center. This helps avoid the strong, sometimes bitter taste of older garlic.
Use plenty of lemon and mustard: This combination gives the lamb and potatoes their lovely Greek flavor. The lemon adds freshness, while the mustard brings a little extra depth.
Cover with damp parchment paper: Wet a large sheet of parchment paper, squeeze out the excess water, and cover the lamb and potatoes. This helps reduce moisture loss during roasting. You don’t need aluminum foil.
Cook slowly at a low temperature: Roast at 160°C (320°F) for about 3 hours. The gentle heat gives the lamb time to become tender while the potatoes absorb the cooking juices.

Watch the Video Recipe

Want to see how to make traditional Greek roasted lamb with potatoes?

Watch my step-by-step video below to see how I prepare the lamb, make the lemon and mustard sauce, and slow-roast everything until the meat is tender and the potatoes are full of flavor.

Traditional Greek Roasted Lamb with Potatoes

Traditional Greek Roasted Lamb with Potatoes is a favorite Greek family dish. The lamb is slowly roasted with lemon, garlic, mustard, and fresh herbs until tender and juicy. The potatoes cook alongside the meat, soaking up all the delicious flavors. It's a simple, comforting meal, perfect for Sunday lunch or a special family gathering.

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Prep Time 25

Cook Time 3

Servings: 4

Course: Main Course

Cuisine: Greek

Ingredients Method

Ingredients

1 leg of lamb about 2 kg / 4.4 lb
2 kg potatoes about 4.4 lb
5 cloves garlic
fresh rosemary A few sprigs
thyme To taste
2–3 lemons Juice only
3 tbsp mustard
30 ml olive oil 2 tbsp
salt To taste
black pepper To taste
150 ml water approx. ⅔ cup
1 lemon Peel only
parchment paper For covering

Method

Prepare the lamb: Use a whole leg of lamb, about 2 kg (4.4 lb). Ask your butcher to make a few cuts in the bone to make serving easier.
Prepare the potatoes: Peel 2 kg (4.4 lb) of potatoes and cut them into thick wedges. Arrange them in a large roasting pan with the lamb.
Prepare the garlic: Peel 5 garlic cloves and remove the green germ from the center. Add the garlic to the roasting pan.
Add the herbs: Place a few sprigs of fresh rosemary and thyme around the lamb and potatoes.
Prepare the lemon sauce: Squeeze the juice from 2–3 lemons into a bowl. Add 3 tablespoons of mustard and mix well.
Add the olive oil: Pour 30 ml (2 tablespoons) of olive oil into the lemon and mustard mixture. Whisk until combined.
Season the dish: Season the lamb and potatoes generously with salt and freshly ground black pepper.
Add the water: Pour 150 ml (approximately ⅔ cup) of water into the sauce and stir.
Pour over the lamb and potatoes: Pour the prepared sauce evenly over the meat and potatoes.
Add the lemon peel: Place a few pieces of lemon peel from 1 lemon in the roasting pan for extra aroma.
Cover with parchment paper: Soak a large sheet of parchment paper in water. Gently squeeze out the excess water and use it to cover the lamb and potatoes well.
Slow-roast: Place the roasting pan in a preheated oven at 160°C (320°F). Roast for approximately 3 hours, until the lamb is very tender and the potatoes are cooked through.
Serve: Remove the roasting pan from the oven. Serve the lamb with the potatoes and spoon some of the delicious lemony cooking juices over each portion.

How to Serve Greek Roasted Lamb with Potatoes

Greek roasted lamb with potatoes is best served hot, straight from the oven.

Arrange the tender lamb and golden potatoes on a large serving platter. Spoon some of the lemony cooking juices over the meat and potatoes for extra flavor.

A traditional Greek salad is a great choice alongside this dish. You can also serve it with tzatziki, feta cheese, and some crusty bread to enjoy the delicious juices left on your plate.

This is a meal made for sharing. Bring the roasting pan to the table, gather your family or friends, and enjoy a proper Greek Sunday lunch!

Kali Orexi! (Καλή Όρεξη!)