,
  1. Home
  2. Recipes
  3. Slow Roasted Greek Lamb

Slow Roasted Greek Lamb

Featured in Hearty Main Courses.

This dish showcases a bone-in leg of lamb roasted gently with chunky potatoes, garlic, rosemary, and lemon peel for maximum flavor. After searing at high heat, the lamb slowly cooks with white wine and stock, infusing the pan with savory juices. Once tender, the lamb is finished uncovered for a golden crust, then rested to keep it juicy. Serve the melt-in-your-mouth slices of lamb alongside crisped potatoes and pan sauce for a memorable centerpiece, perfect for gatherings or festive meals like Easter.

Pin it Share it Send it Print it Jump To Recipe
Ranah
Updated on Sun, 01 Jun 2025 23:14:50 GMT
,
Slow roasted Greek lamb Pin it
Slow roasted Greek lamb | lifesugar.co

This slow roasted Greek lamb brings the flavors of the Mediterranean right to your table with almost no fuss. Melt-in-your-mouth tender lamb, golden potatoes, heady garlic, fragrant rosemary and the bright zing of lemon make this a celebratory meal my family asks for on special occasions. Make this when you want big flavor with little hands-on time.

I first made this Greek lamb at Easter for friends and family. Everyone went back for seconds and the aroma alone had neighbors peeking in to see what was going on.

Ingredients

  • Bone-in leg of lamb: about six and a half pounds is ideal for deep flavor and tender texture
  • Dried oregano: offers classic Greek notes choose a fragrant and greenish dried variety
  • Salt and pepper: for essential seasoning use flaky sea salt and freshly ground black pepper if available
  • Olive oil: brings extra flavor and helps everything brown nicely pick an olive oil you like the taste of on its own
  • Large potatoes: peeled and chunked soak up the juices and become crisped at the end waxy potatoes like Yukon Golds hold their shape best
  • One onion: roughly chopped adds sweetness and body
  • Peel of one lemon: for aromatic brightness be sure to only use the yellow part for less bitterness
  • One head of garlic: halved infuses the lamb and potatoes throughout
  • Fresh rosemary sprigs: give that unmistakable herbal lift
  • White wine: adds complexity and helps tenderize the lamb choose something dry and zesty
  • Lamb or beef stock: offers extra savory richness use homemade or low-sodium for best results

Step-by-Step Instructions

Prepare Vegetables and Aromatics:
Arrange peeled and chunked potatoes onion and lemon peel in a large ovenproof pot or deep roasting dish. Season with salt pepper and dried oregano then drizzle with enough olive oil to coat well. Tuck in the rosemary sprigs and the halved garlic head for maximum infusion.
Season and Position the Lamb:
Rub the lamb thoroughly with olive oil salt pepper and dried oregano until fully coated. Set the lamb directly on top of the potato mixture which helps flavor both the meat and potatoes while roasting.
Add Liquids:
Carefully pour the white wine and stock around the lamb making sure to moisten all the potatoes and aromatics without washing the seasoning off the meat.
First Roast at High Heat:
Cover tightly with a lid and roast at four hundred degrees for thirty minutes. This helps develop a golden color and seals in juices.
Slow Roast to Tenderness:
Reduce oven temperature to three hundred twenty degrees and continue roasting for three to four hours or until lamb is fork-tender. Do not rush this step—the slow heat works magic.
Final Browning:
Uncover the pot and raise the heat back to four hundred degrees. Roast for about one more hour until the lamb develops a golden brown crisp top. Potatoes will pick up color too.
Rest and Finish the Potatoes:
Remove the lamb from the oven and cover it loosely with foil to rest for at least ten minutes or ideally up to thirty minutes. Pour the flavorful juices into a jug. Place the potatoes back in the oven uncovered and roast a short while longer until golden and crisp.
Carve and Serve:
Slice or shred the rested lamb and arrange it on a platter with the golden potatoes. Spoon over the reserved juices for extra richness and brightness.
A roast with potatoes and herbs. Pin it
A roast with potatoes and herbs. | lifesugar.co

Garlic is my favorite part of this recipe because it gently melts into the sauce and potatoes adding deep flavor you cannot get any other way. There was one Easter when my aunt declared she was never eating plain potatoes again after trying these, and she meant it.

Storage Tips

Leftover lamb keeps well in the fridge for up to four days. Store potatoes and lamb in separate containers if possible to keep the potatoes crisp. For best texture when reheating use a hot oven rather than a microwave.

Ingredient Substitutions

No white wine on hand use a splash of extra stock with a squeeze of fresh lemon juice for similar zing. If you cannot find lamb, beef roast will work but expect a slightly different texture and flavor profile.

Serving Suggestions

Serve this lamb with a crisp Greek salad and a side of yogurt sauce or tzatziki for balance. Warm pita bread and roasted vegetables round out the meal beautifully for big gatherings.

Slow roasted Greek lamb recipe. Pin it
Slow roasted Greek lamb recipe. | lifesugar.co

Cultural Notes

Slow roasting lamb is central to many Greek holiday traditions, especially Easter. The flavors of lemon, oregano and garlic echo through generations, reminding many families of joyful celebrations and the comfort of shared meals.

Frequently Asked Questions

→ Why use bone-in leg of lamb?

Bone-in lamb stays juicier and the bone adds extra flavor as it roasts, resulting in tender, succulent meat.

→ How do I get the potatoes golden and crisp?

Once the lamb is finished, remove it to rest and return the potatoes to a hot oven so they crisp up in the flavorful juices.

→ Can I prepare this ahead of time?

You can marinate and season the lamb and potatoes up to a day before roasting to save time and deepen flavors.

→ What wine pairs well with this dish?

A robust Greek red or a dry white complements the lamb’s rich flavors and marries well with the lemon and herbs.

→ Is it possible to substitute fresh herbs?

Yes, use fresh oregano and rosemary if available; they offer brighter, more aromatic results than dried herbs.

→ How long should the lamb rest after roasting?

Rest the lamb at least 10 minutes, preferably 30, to keep it moist and allow flavors to settle before slicing.

Slow Roasted Greek Lamb

Greek lamb is gently roasted with potatoes, garlic, and rosemary, for meltingly tender meat and crisp golden potatoes.

Prep Time
20 Minutes
Cook Time
300 Minutes
Total Time
320 Minutes

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main

01 2.5–3 kg bone-in leg of lamb
02 2 tablespoons dried oregano
03 Salt, to taste
04 Freshly ground black pepper, to taste
05 3 tablespoons extra-virgin olive oil
06 6 large potatoes, peeled and cut into 6 pieces each
07 1 onion, roughly chopped
08 Peel of 1 lemon
09 1 head garlic, halved horizontally
10 3 sprigs fresh rosemary
11 250 ml dry white wine
12 500 ml lamb or beef stock

Instructions

Step 01

Set oven to 200°C. Prepare a large, ovenproof casserole dish with lid.

Step 02

Arrange the peeled potato pieces, chopped onion, and lemon peel at the base of the casserole. Season with salt, pepper, 1 tablespoon oregano, and 2 tablespoons olive oil. Scatter rosemary sprigs and halved garlic over the vegetables.

Step 03

Rub the leg of lamb with the remaining 1 tablespoon olive oil, season generously with salt, pepper, and 1 tablespoon oregano.

Step 04

Place the seasoned lamb on top of the vegetables. Pour the white wine and stock around the lamb into the dish.

Step 05

Cover the dish with a lid and roast in the oven for 30 minutes at 200°C.

Step 06

Reduce oven temperature to 160°C and continue roasting, covered, for 3–4 hours until the lamb is very tender.

Step 07

Remove the lid, increase oven temperature back to 200°C, and roast lamb uncovered for 1 hour until deeply golden.

Step 08

Remove the lamb from the oven, transfer to a board, and cover loosely with foil. Allow to rest for at least 10 minutes, up to 30 minutes.

Step 09

Pour out the cooking juices from the dish into a jug. Return the potatoes to the oven and roast uncovered for a further 15–20 minutes until crisp and golden.

Step 10

Carve or shred the rested lamb. Serve with the crispy potatoes and a drizzle of reserved pan juices.

Notes

  1. Allowing the lamb to rest after roasting ensures maximum juiciness and ease of carving.
  2. If the potatoes are crowded, transfer them to a separate tray for the final crisping stage.

Tools You'll Need

  • Large ovenproof casserole or roasting pan with lid
  • Sharp chef’s knife
  • Cutting board
  • Jug or bowl for pan juices

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 424
  • Total Fat: 14 g
  • Total Carbohydrate: 23 g
  • Protein: 43 g