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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 minutes
Cook Time 3 hours
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
 

  1. 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.
  2. 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.
  3. Prepare the garlic: Peel 5 garlic cloves and remove the green germ from the center. Add the garlic to the roasting pan.
  4. Add the herbs: Place a few sprigs of fresh rosemary and thyme around the lamb and potatoes.
  5. Prepare the lemon sauce: Squeeze the juice from 2–3 lemons into a bowl. Add 3 tablespoons of mustard and mix well.
  6. Add the olive oil: Pour 30 ml (2 tablespoons) of olive oil into the lemon and mustard mixture. Whisk until combined.
  7. Season the dish: Season the lamb and potatoes generously with salt and freshly ground black pepper.
  8. Add the water: Pour 150 ml (approximately ⅔ cup) of water into the sauce and stir.
  9. Pour over the lamb and potatoes: Pour the prepared sauce evenly over the meat and potatoes.
  10. Add the lemon peel: Place a few pieces of lemon peel from 1 lemon in the roasting pan for extra aroma.
  11. 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.
  12. 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.
  13. 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.