Slow Roast Greek Lemon Lamb With Potatoes Recipe

Ingredients

• 1 leg (2–3 kg)leg of lamb
• 6potatoes, quartered
• 3sweet potatoes, quartered
• 5 clovesgarlic, sliced for inserting into the lamb
• 240 ml (1 cup)chicken stock
• to tastesalt
• to tastepepper
• to tasteoregano
• to tastesweet or smoked paprika
• 100 mllemon juice (keep the lemon skins for the roasting dish)
• 100 mlolive oil
• 5 clovesgarlic
• 1 largeonion
• 15 ml (1 tablespoon)fresh rosemary
• 22.5 ml (1.5 tablespoons)honey
• 22.5 ml (1.5 tablespoons)mustard

Instructions

1. 1

   Blend the marinade

   Put the lemon juice, olive oil, 5 garlic cloves, onion, fresh rosemary, honey and mustard in a blender or food processor. Blend until smooth.

2. 2

   Marinate the lamb

   Score the lamb and tuck the sliced garlic into the cuts. Place the lamb in a large dish and pour over the marinade. Add the lemon skins to the dish, cover and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Season the potatoes

   Quarter the potatoes and sweet potatoes. Season to taste with salt, pepper, oregano and paprika, then set aside.

4. 4

   Arrange for roasting

   Preheat the oven to 160°C (320°F). Put the marinated lamb in a large roasting tray and arrange the seasoned potatoes around it. Pour the chicken stock into the tray.

5. 5

   Slow-roast everything

   Roast at 160°C for approximately 3.5 to 4 hours, basting occasionally with the pan juices.

6. 6

   Rest the lamb

   Take the lamb out of the oven and cover it loosely with aluminium foil. Leave it to rest for about 15–20 minutes before carving.

7. 7

   Carve and serve

   Carve the lamb and serve it with the roasted potatoes and sweet potatoes. Spoon the pan juices over the meat and vegetables.

What is Greek lemon lamb?

Greek-style roast lamb is often paired with lemon, garlic and herbs, flavours that bring brightness to the richness of the meat. This version roasts the lamb with potatoes and sweet potatoes for a substantial one-tray meal.

The marinade blends lemon juice, rosemary, mustard and honey with garlic and onion. Slow cooking gives those flavours time to mingle with the lamb and the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 60g protein, 55g carbs, 43g fat.

The lamb provides most of the protein and much of the fat, while the potatoes and sweet potatoes supply most of the carbohydrates. Olive oil also contributes fat, and the vegetables add fibre. Serve with a generous salad or extra green vegetables to balance the plate.

The marinade and aromatics

Blending: A smooth marinade coats the lamb more evenly than a roughly chopped mixture. The lemon skins are kept for the roasting dish to add another layer of citrus aroma.

Garlic: Sliced cloves are pushed into cuts in the lamb, while a separate measure goes into the blended marinade. This gives the meat flavour both beneath its surface and around it.

Give the lamb time to marinate

Chilling: The recipe calls for at least 4 hours in the fridge, with an overnight rest preferred. Keep the lamb covered while it marinates.

Scoring: Make cuts in the meat to hold the sliced garlic. Insert the cloves before adding the marinade so they stay in place.

Season the potatoes separately

Potatoes: Quarter the potatoes and sweet potatoes, then season them with salt, pepper, oregano and paprika before arranging them in the tray. Seasoning them separately helps distribute the spices across the vegetables.

Tray space: Place the vegetables around the lamb rather than piling them on top. They should sit in the stock and pan juices as the dish roasts.

Slow roasting and doneness

Low heat: The lamb and vegetables roast at 160°C for approximately 3.5 to 4 hours. Baste occasionally with the juices in the tray, as directed.

Checking: The recipe gives a time range rather than a specific internal temperature. If the lamb or potatoes need longer, continue roasting and check them again before serving.

Rest before carving

Resting: Once out of the oven, cover the lamb loosely with foil and leave it for about 15–20 minutes. This gives you time to bring the vegetables to the table and helps keep the meat juicy when carved.

Serving: Spoon the tray juices over the sliced lamb and vegetables. They bring together the lemon, herbs and roasting flavours.

What to serve alongside it

The potatoes and sweet potatoes make this a filling centrepiece, so it can be served on its own or with a simple green salad. A lightly dressed salad adds freshness alongside the rich lamb and pan juices.

For serving, carve the lamb across the grain where possible and offer extra pan juices at the table.

Recipe notes & tips

• Marinate the lamb overnight if you have time, keeping it covered in the fridge.
• Keep the lemon skins with the lamb in the roasting dish for extra citrus aroma.
• Baste occasionally with the pan juices during roasting.
• Arrange the potatoes around the lamb so they sit in the stock and juices.
• Rest the lamb for 15–20 minutes before carving.
• Serve the pan juices at the table to spoon over the meat and vegetables.

Variations

• Extra herbs: Add more oregano to the potato seasoning for a more pronounced herbal flavour.
• Smoked paprika: Choose smoked paprika for a deeper, smoky note.
• More lemon: Serve with extra lemon wedges for a sharper citrus finish.
• Different potatoes: Use all potatoes instead of mixing in sweet potatoes.
• Fresh greens: Add a green salad at the table for a crisp contrast.

Common mistakes to avoid

• Skipping the marinade: Give the lamb at least 4 hours in the fridge so it has time to take on the flavours.
• Forgetting the garlic slits: Score the lamb and tuck the sliced cloves into the cuts before marinating.
• Crowding the vegetables: Arrange the potatoes around the lamb rather than stacking them on top.
• Leaving out the stock: Pour it into the tray to help keep the meat moist during the roast.
• Carving straight away: Rest the lamb under loose foil for 15–20 minutes before slicing.

How to store

Cool leftovers promptly and store the lamb and vegetables in a covered container in the fridge for up to 3 days. Reheat thoroughly in the oven, covered with foil; add a splash of stock or water if the tray looks dry.

Frequently asked questions