Go Back
–+ servings
Flavorful Greek Slow Roast Leg of Lamb with Perfect Potatoes

Irresistibly Flavorful Greek Slow Roast Leg of Lamb & Potatoes

Experience the comforting aroma of Flavorful Greek Slow Roast Leg of Lamb with Perfect Potatoes, ideal for family gatherings and special occasions.
Print Pin
Course: Dinner
Cuisine: Greek
Keyword: comfort food, Dinner Party, Flavorful Greek Slow Roast Leg of Lamb, Greek Cuisine, Lamb with Potatoes, Slow Roast Lamb Recipe
Prep Time: 1 hour
Cook Time: 3 hours
Resting Time: 10 minutes
Total Time: 4 hours 10 minutes
Servings: 6 servings
Calories: 450kcal

Equipment

  • Oven
  • Roasting pan
  • Blender
  • Sharp Knife

Ingredients

For the Lamb

  • 1 Leg Leg of Lamb Choose a well-trimmed leg for maximum flavor and tenderness.
  • 2 tbsp Kosher Salt Essential for seasoning.
  • 1 tbsp Black Pepper Adds a mild kick.
  • 4 tbsp Fresh Rosemary Leaves Complements the lamb flavor.
  • 15 cloves Garlic Infuses a rich aroma.
  • 2 tbsp Honey Balances savory flavors with sweetness.
  • 2 tbsp Dijon Mustard Provides tanginess.
  • 4 tbsp Fresh Lemon Juice Brightens the dish.
  • 4 tbsp Olive Oil Keeps the meat moist.
  • 2 tbsp Dried Greek Oregano Adds aromatic notes.
  • 1 tsp Paprika Introduces subtle warmth.
  • 1 cup Low-Sodium Chicken Stock Ensures moisture during roasting.

For the Potatoes

  • 2 lbs Yukon Gold Potatoes Ideal for roasting.

For the Ladolemono Sauce

  • 4 tbsp Fresh Lemon Juice & Zest Bright flavor.
  • 1 tbsp Dijon Mustard Balances acidity.
  • 4 tbsp Extra Virgin Olive Oil Enhances overall taste.
  • 1 tbsp Garlic Paste Adds a spicy kick.
  • 1 tsp Greek Dried Oregano Enhances seasoning.
  • 1 tsp Salt
  • 1 tsp Black Pepper

Instructions

Preparation

  • Rub the leg of lamb generously with kosher salt and black pepper. Refrigerate uncovered overnight to dry brine.
  • Take the lamb out of the fridge and let it come to room temperature for about an hour. Preheat your oven to 325°F (163°C).
  • Use a sharp knife to create small slits all over the lamb. Insert the garlic cloves into these slits.
  • In a blender, combine fresh rosemary leaves, honey, Dijon mustard, fresh lemon juice, remaining garlic, and olive oil. Blend until smooth, then rub half of this marinade on the lamb. Allow it to marinate for at least 30 minutes.
  • In a large roasting pan, place the Yukon Gold potatoes. Coat them with the rest of the marinade, in addition to low-sodium chicken stock. Season with salt, paprika, and dried Greek oregano.
  • Position the marinated lamb atop the potatoes in the roasting pan. Cover with foil and roast for about 3 hours.
  • After 3 hours, increase the oven temperature to 450°F (232°C). Remove the foil and roast for an additional 10-12 minutes until the lamb is beautifully browned.
  • Let the lamb rest for a few minutes before slicing. Serve with potatoes and ladolemono sauce.

Notes

Drizzle with extra olive oil and sprinkle fresh herbs before serving for added flavor.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 700mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg