Greek Inspired Roast Leg of Lamb

Course: DinnerCuisine: GreekDifficulty: Easy


Prep time


Cooking time




Total time






  • 4 lb leg of lamb or rack of lamb

  • 6 large potatoes cubed or 16 small white whole potatoes

  • 2 cloves garlic, peeled and halved

  • 1 red onion, chopped finely

  • Juice of half a lemon

  • 1 cup of dry white wine or a broth of choice (I use vegetable as to not taint the flavour)

  • 1/2 cup of water

  • 1/2 cup of vegetable oil

  • 3 tbsp of melted butter

  • 1 tbsp sea salt

  • 1 tbsp oregano

  • 2 sprigs of fresh rosemary

  • 2 sprigs of fresh thyme

  • Pepper to taste


  • Lamb
  • Preheat oven to 350 f
  • On cutting board place lamb on it’s side and in 4 places make small incisions.
  • Insert garlic into the slits;
  • Season meat with salt, pepper and oregano.
  • Melt butter and combine with lemon juice then brush over the lamb.
  • Strip rosemary and thyme from stalks and sprinkle over the lamb.
  • Place in a roasting pan with a lid.
  • Add the white wine or stock, onion, and water.
  • Cover and roast at 325 F for 2 hours.
  • Remove the lid and increase heat to 375 F and bake for another 1 hour, basting several times throughout the cooking process.
  • Potatoes
  • In a separate pan add vegetable oil and place into oven approx. 45 minutes prior to lamb’s finished cooking time.
  • When oil is sizzling in pan remove pan from oven and add potatoes.
  • Return pan into oven and cook for 45 minutes.
  • Potatoes should be golden brown and crispy.


  • amb often intimidates people as they think they need mint sauce and the works but in reality lamb is just as easy as cooking a chicken or roast of beef. The key buy local lamb from your area whenever possible.The flavour is far superior to lamb farmed and shipped frozen.

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