Slow Roast Greek Lemon Lamb With Potatoes Recipe

Hey friend, I’m so excited to share this Slow Roast Greek Lemon Lamb With Potatoes Recipe with you! It’s one of those dishes that really feels like a warm hug on a plate — tender lamb that’s falling-off-the-bone soft, infused with bright lemon and aromatic herbs, paired with crispy roasted potatoes. This recipe is perfect when you want an impressive meal without stressing over complicated steps; just prep, pop it in the oven, and let the slow roast do its magic.

I’ve made this recipe numerous times for family gatherings and lazy Sunday dinners, and every single time it’s been a crowd-pleaser. The combination of sweet and regular potatoes roasted in that flavorful marinade makes for a perfect soak of all those lovely juices. If you’re after a recipe that’s easy to nail, full of authentic Greek flavors, and yields leftovers you happily dream about, this Slow Roast Greek Lemon Lamb With Potatoes Recipe is exactly what you need.

Ingredients You’ll Need

To get that perfect balance of flavors and textures, you want fresh, simple ingredients that work beautifully together. The marinade is where the magic happens, and it’s super easy to throw together using typical pantry staples and fresh herbs.

• Leg of lamb: Choose a good-quality 2-3kg leg, ideally from the butcher—fresh, well-marbled, and not frozen.
• Potatoes: I like to mix regular and sweet potatoes for color and sweetness contrast; quartering helps them roast evenly.
• Garlic cloves: Slice some to insert into the lamb and throw whole cloves in with the potatoes for flavor throughout.
• Chicken stock: Adds a rich savory base to the roasting pan and keeps the lamb moist during roasting.
• Salt and pepper: Essential for seasoning, don’t be shy—season generously.
• Oregano: Fresh or dried, oregano is classic Greek and pairs beautifully with lamb.
• Paprika: Sweet paprika is my go-to for warmth and mild depth, but smoked paprika adds a lovely twist if you want more smokiness.
• Lemon juice and skin: The bright, zesty punch of lemon is the star of the marinade and roasting dish.
• Olive oil: Use good-quality extra virgin olive oil—it really makes a difference in flavor.
• Onion: A large onion pureed into the marinade helps balance the acidity with sweetness.
• Rosemary: Fresh rosemary works wonders for that earthy, piney aroma classic in Greek cooking.
• Honey: Just a touch to balance the tart lemon, it gives the lamb a subtle glaze during roasting.
• Mustard: Provides a nice tang and depth; Dijon or wholegrain works perfectly.

Variations

I love how versatile this Slow Roast Greek Lemon Lamb With Potatoes Recipe is, so I often tweak it depending on the occasion or what herbs I have on hand. Feel free to experiment—cooking should be as fun as it is delicious!

• Herb swaps: Instead of rosemary, try thyme or a blend of Mediterranean herbs. I once used fresh mint and the lamb took on a lovely fresh twist.
• Spice level: Add a pinch of chili flakes if you like a little heat; it adds surprise warmth without overpowering the flavors.
• Vegetable add-ins: Occasionally I’ll include carrots or parsnips with the potatoes for a sweeter roast vegetable medley.
• Marinade adjustments: Swap honey for maple syrup if you want a slightly different sweetness or use wholegrain mustard for extra texture.

How to Make Slow Roast Greek Lemon Lamb With Potatoes Recipe

Step 1: Prepare the Marinade and Lamb

Start by blending the lemon juice, olive oil, garlic, onion, fresh rosemary, honey, and mustard into a smooth marinade. Use a food processor or a hand blender to get a nice, velvety texture. While that’s happening, score your leg of lamb and insert the sliced garlic cloves into the cuts. This little trick infuses the meat beautifully and prevents strong raw garlic bites.

Step 2: Marinate Overnight (If You Can)

Pop the lamb and marinade into a large zip-lock bag or covered dish and refrigerate overnight or at least for a few hours if you’re pressed for time. I promise, this step makes a world of difference – the meat soaks up all those lemony, herbaceous flavors and becomes melt-in-your-mouth tender.

Step 3: Prep Your Potatoes and Roasting Dish

About an hour before you want to cook, preheat your oven to 150°C (300°F). Add the lemon peel strips into the bottom of a large roasting pan along with the chicken stock—you’ll get a wonderfully fragrant liquid to keep things moist. Toss the quartered potatoes with a bit of salt, pepper, oregano, and a drizzle of olive oil, then arrange them around the pan.

Step 4: Slow Roast the Lamb

Place the marinated lamb on top of the potatoes and pour any leftover marinade over the whole dish. Cover tightly with foil and roast low and slow for approximately 3.5 to 4 hours. This gentle heat is the key to tender, juicy lamb. Check once or twice to make sure the potatoes aren’t drying out—if they look dry, add a touch more stock or a splash of water.

Step 5: Finish With a Golden Crust

Remove the foil during the last 30 minutes of cooking to let the lamb and potatoes brown beautifully. If you like the potatoes crispier, you can turn on the grill for just a few minutes, watching carefully to avoid burning. That caramelized finish is what gets everyone excited at the table.

How to Serve Slow Roast Greek Lemon Lamb With Potatoes Recipe

Garnishes

I always sprinkle fresh chopped parsley or oregano on top before serving for a pop of color and freshness. Sometimes I squeeze a little extra lemon juice right before plating—it brightens the whole dish and makes those slow-roasted flavors sing even more.

Side Dishes

To complement this Slow Roast Greek Lemon Lamb With Potatoes Recipe, I like to serve a simple Greek salad tossed with cucumbers, tomatoes, olives, and feta cheese. A side of tzatziki adds a cool, creamy contrast that balances the warm, savory lamb and potatoes perfectly. Sometimes I add roasted or grilled vegetables for extra variety.

Creative Ways to Present

For special dinners, I like to carve the lamb onto a large wooden board surrounded by those gorgeous golden potatoes, then garnish with whole roasted garlic bulbs and fresh rosemary sprigs. It feels festive and rustic, plus it invites everyone to dig in family-style, which is half the fun!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The lamb actually tastes even better the next day once the flavors have settled. Just make sure to keep the potatoes and lamb together so they soak up those lovely juices.

Freezing

If you want to freeze, separate the lamb and potatoes into freezer-safe containers or bags. I’ve found it freezes well for up to 2 months. Just thaw overnight slowly in the frige before reheating to keep the texture intact.

Reheating

Reheat gently in the oven at 160°C (320°F) wrapped loosely in foil, which keeps the lamb moist. Warm the potatoes alongside or separately in a pan with a drizzle of olive oil to refresh their crispiness. Microwaving works in a pinch but can dry things out, so I avoid it where possible.

FAQs

Final Thoughts

This Slow Roast Greek Lemon Lamb With Potatoes Recipe has become one of my favorite go-to dishes whenever I want to impress without fuss. Its rich, tender flavors paired with the bright lemon and sweet honey marinade remind me of cozy family dinners around the table. I hope you give it a try—you’ll love how easy it is to create something so delicious that feels like a special occasion any day of the week.

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