Savory Delicious Greek Lemon Lamb with Potatoes: Best Family Feast

This Savory Delicious Greek Lemon Lamb with Potatoes recipe will enchant your family with its citrus-infused flavors and tender meat, perfect for gatherings.

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Course: Dinner

Cuisine: Greek

Keyword: Family Feast, Greek Cuisine, Lamb Recipe, Mediterranean Cuisine, Potatoes Recipe, Savory Delicious Greek Lemon Lamb

Prep Time: 30

Cook Time: 1 30

Resting Time: 20

Total Time: 2 20

Servings: servings

Calories: 550kcal

Equipment

Roasting pan
Bowl
Ziplock bag
Kitchen twine

Ingredients

For the Lamb

4 lb boneless leg of lamb You can substitute with chicken for a lighter meal.
4 cloves garlic Using fresh garlic will enhance the aroma.
1 handful thyme Fresh thyme is best, but dried will do in a pinch.
1 handful rosemary Opt for fresh leaves for optimal flavor.
1 handful oregano Fresh or dried is perfect for this recipe.
2 lemons Fresh ones deliver the brightest taste.
½ cup extra-virgin olive oil Invest in a high-quality olive oil for the best results.
coarse salt Adjust based on your taste preference.
freshly ground pepper Freshly ground is preferred for the best flavor.

For the Potatoes

2 ½ lb small Yukon Gold potatoes Small potatoes ensure even cooking and delightful texture.

Instructions

Preparation

Finely chop the garlic, rosemary, thyme, and oregano. In a bowl, mix these herbs with the zest of both lemons to create a fragrant marinade that bursts with flavor.
Season the leg of lamb generously with coarse salt and freshly ground pepper. Place it in a ziplock bag along with the herb mixture, seal it up, and let it marinate in the refrigerator overnight for optimal taste.
Before cooking, take the lamb out of the fridge and let it sit for 30 minutes to reach room temperature. Tying it with kitchen twine will help ensure an even cook throughout.
Peel and quarter the small Yukon Gold potatoes. Toss them in a bowl with extra-virgin olive oil, salt, and pepper, ensuring they are evenly coated for roasting perfection.
Preheat your oven to 375°F (190°C). Place the marinated lamb in a roasting pan, scatter the prepared potatoes around it, juice the lemons over everything, drizzle with more olive oil, and roast for 1 to 1.5 hours until the lamb is golden brown and crispy.
Once out of the oven, let the lamb rest covered loosely with foil for 15-20 minutes before carving. If you want extra golden potatoes, increase the oven temperature to 450°F (230°C) and continue roasting while the lamb rests.

Notes

Serve with a sprinkle of fresh herbs or a side of Greek salad for a refreshing contrast.

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