Greek roasted leg of lamb with potatoes Recipe

Greek roasted leg of lamb with potatoes Recipe

Lightly season them with salt, pepper, and some dried oregano. Add the potatoes to the roasting pan with the lamb and bake covered for an hour. Remove the foil and bake for about 30 minutes more or until the meat is falling off the bone. Remember to baste the lamb with the sauce in the pan each time you handle the pan.

Drizzle potatoes with half of the olive oil and season. Add half the garlic to potatoes. Squeeze the juice of one lemon onto potatoes. Add half the thyme and rosemary in potatoes and mix well. Place leg of lamb over potatoes and season to taste on both sides. Add remaining garlic, rosemary and thyme over lamb.

How long do you cook a roasted leg of lamb?

Leg of lamb. A whole leg of lamb, roasting at 163 degrees C (325 degrees F), will take approximately 20 minutes per 454g (1 lb) for medium rare, 25 minutes for medium, and 30 minutes for well done.

How do you make roast leg of lamb?

Preheat oven to 350 degrees F (175 degrees C). Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours.

What is the cooking time for a lamb roast?

Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.

Greek Roast Leg of Lamb With Oven-Roasted Potatoes

Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil. Preheat the oven to 375°F (190°C). Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. Season well with salt and pepper. Place the lamb over the potatoes.

Cooking the roast: Preheat the oven to 400ºF. • Place the roast, still tied in parchment, onto a shallow roasting pan or sheet. Roast for 30 minutes. • Decrease the temperature to 350ºF and cook for an additional 2 hours. • Meanwhile, cut potatoes into eighths, and season with salt & pepper. Place in shallow roasting pan.

Preheat oven to 450 F. Put the desired amount of potatoes into a large mixing bowl, generously drizzle with olive oil, sprinkle with salt and pepper to taste, and enough dried oregano to lightly coat. Mix together well, then place potatoes into the bottom of a deep roasting pan.

Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg. Add a little water to the pan during baking if necessary to keep the pan juices from drying out. Remove the lamb from the oven and let rest for about 10 minutes before carving.

Roasted Potatoes. Roasted potatoes are commonly cooked with the leg of lamb. Peel 3 1/2 pounds of russet potatoes and cut into 1/4-inch thick slices. Boil the potatoes in a pot with 2 1/2 pounds sliced onions and 1 3/4 cups beef stock for 10 minutes.


In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce.

Add the garlic powder, oregano, and rosemary and toss the potatoes well to cover. Place the potatoes in the bottom of the roasting pan and make a well in the center. Lay the leg of lamb on top of the potatoes. Roast at 425 degrees for 20 minutes. Lower the temperature the 350 degrees and continue to roast uncovered.

Slow roasted lamb (or goat) in the oven is widely favored in Greece, especially during Easter. Before Easter many Lenten recipes like this taramasalata dip, this Greek brown lentil soup and these Baked giant beans (Gigandes Plaki) are very popular!. There are a lot of Mediterranean recipes, some pretty simple and forward and others more complicated and complex.

Slow Roasted Greek Style Leg of Lamb with Lemon, Oregano, Potatoes, and Swiss Chard Serves at least 4 - Total cooking time 3½ to 4½ hours Adapted from Falling Cloudberries by Tessa Kiros **Click here to print this recipe** Don't let the long instructions scare you away—this really is a simple recipe.

Scatter the potatoes and shallots, lemon halves and rosemary sprigs around and under the lamb. Roast for 30 minutes, then reduce the oven temperature to 350°F (180°C). Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 1 to 1 1/2 hours more.

Greek Roast Leg of Lamb with Potatoes Recipe

Bogana is a traditional holiday dinner dish from Argolida, Peloponnese, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other roasted lamb recipes, is the addition of ewe’s and goat milk butter which gives its wonderful taste.

8. Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. Season well with salt and pepper. Place the lamb over the potatoes. 9. Roast for about 1 hour and 45 minutes frequently basting both the lamb and the potatoes with the pan juices.

Prepare Ahead. Marinate the lamb the night before: In a bowl, whisk the garlic, olive oil, oregano, lemon zest and juice with a good pinch of sea salt and black pepper. Place the lamb in a large roasting tin and pierce the flesh all over with the tip of a sharp knife. Pour over two-thirds of the marinade. Rub all over, into the little holes.

This Greek Leg of Lamb with Potatoes was the first recipe I tried from it, but I adapted it for the Instant Pot to make it even faster! This lamb turns out fork-tender and perfectly seasoned the Greek way-full of oregano, lemon, and garlic! Leg of lamb is usually slow roasted over many hours, making it perfect for adapting for pressure cooking.

Greek Lamb Kleftiko is a delicious, traditional Greek recipe for the juiciest, tender and most aromatic lamb you’ve ever tasted! This very popular roast is wrapped in parchment paper, which allows the lamb to cook perfectly, creating juicy and tender, melt-in-the-mouth meat with fluffy potatoes, infused with the flavours of lemon, garlic, and oregano.

Traditional Greek Roasted Lamb and Potatoes

Nothing is more “Greek” than a roasted leg of lamb!! This Greek-style roasted leg of lamb with potatoes is guaranteed to impress a hungry crowd. My favorite way to eat lamb is the way my dad makes it every Easter; on the spit with lots of ladolemono (lemony olive oil dressing).

Instant Pot leg of lamb, slow roasted flavor and fork tender lamb in half the time. This Greek-style lamb has all the flavors you’d expect ~ garlic, lemon, oregano, rosemary and thyme, braised in the Instant Pot with wine and stock. Serve with some Greek potatoes and pan juices, no thick gravy here.

Layer the potatoes and onions in a roasting tray with the final layer being potatoes and reserve the stock, then place the lamb on top, skin-side up. Pour over the stock then a drizzle of olive oil and sprinkle some sea salt over. Place in the oven and roast the lamb covered for 4 hours, frequently basting with the stock until the lamb is tender.

Step by step. Heat oil over medium-high heat in a large skillet and brown the lamb on all sides, about 3 minutes per side. Meanwhile, add half of the garlic and the potatoes to the bottom of the slow cooker. Place lamb over potatoes and sprinkle with oregano and place remaining garlic over top. Pour wine over potatoes and lamb.

Now, the potatoes should be scooped from the tin (keep warm). The roasting tin must be placed over a medium flame. The olives and tomatoes should be added to the pan. Mix well with the pan juices. You need to simmer for 1 or to 2 minutes. Greek roast lamb can be served with a simple salad, sauce and potatoes.

Roasted Greek Leg of Lamb Recipe

Oven Roasted Leg of Lamb and Potatoes. Preheat the oven to 350 degrees. Toss the potatoes with olive oil, sea salt and black pepper. Rinse and pat dry the leg of lamb. Score the fat side with a sharp knife in a criss-cross pattern. Place the leg of lamb in the baking dish. Place the potatoes around the lamb in the baking dish.

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 325° for 1 hour. Add potatoes; bake 30 minutes longer.

Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside. Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes.

Greek-Style Roast Lamb With Potatoes Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach. Get the Greek-Style Roast Lamb With Potatoes recipe.

Arrange the leg of lamb over the seasoned potatoes. Roast uncovered in the preheated oven at 350F/177C for 1 1/2 to 2 1/2 hours, until the internal temperature reaches 135F/57C for medium doneness. For medium-well, roast the lamb to 145F/63C. Bone-in lamb will take slightly longer.

Greek Roast Leg of Lamb

Steps: With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface.

For the lamb: 1 Combine the garlic, zest, oil, and 2 teaspoons of the salt in a small bowl and set aside. Combine the remaining 2 teaspoons of salt, paprika, coriander, and cumin in a separate small bowl and set aside. 2 Have 7 or 8 (20-inch) lengths of butcher’s twine ready. Remove and discard any mesh netting or string around the lamb.