Greek Inspired Roast Leg of Lamb

I am not a fan of lamb but, I am trying. I think it is because growing up it was never cooked properly. My Grandfather was a fan of everything being cooked to death and often to the point of becoming more like shoe leather then a tasty cut of meat. My experience with lamb has been nothing short of a gamey tasting, tough meat that offered little in the way of anything outside of “Yuck”. I am now learning to like lamb. I have been lucky enough to meet a husband and wife team of local farmers who raise a wonderful product that is full of all natural goodness, no factory farming here. Their animals are free to wander the paddocks and enjoy their fill of hay and grains grown on the very same farm. Lamb is a lean cut of meat and high in nutritional value and can be prepared in many delicious ways.  This recipe is an easy way to approach lamb without the intimidation factor.

10,000 years ago in Central Asia, man discovered that sheep was a good source of food and clothing. Sheep have long been a dietary staple and textile source in Asia, Europe, Australia, and New Zealand.  In the Middle Ages, sheep were considered the most productive crop, providing meat, wool for clothing, skins for parchment, and milk for butter and cheese. The first sheep were brought to North America by Cortez in 1519.

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes


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
Pepper to taste


Lamb: Wash lamb thoroughly. On cutting board place lamb on it’s side and in 4 places make small incisions. Insert garlic into the slits; then season with salt, pepper and oregano. Melt butter and combine with lemon juice then brush over the lamb. Place in a roasting pan with a lid. Add the white wine, onion, and water. Cover and bake 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 until sizzling, add potatoes and place pan into oven during last 45 minutes of lamb roast cooking time. Potatoes should be golden brown and slightly crispy.

Yield: 4 servings

FOOTNOTE:  New Zealand lamb is often tastes gamey therefore I always buy my lamb from a locally sourced farm.  You may choose to do whatever you prefer but, if you want the best taste always buy fresh. After all what makes more sense…Something raised in your own area or something flown thousands of miles to be on your plate?