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Greek Slow-Roasted Leg of Lamb with Crispy Potatoes

Melt-in-your-mouth tender and full of Mediterranean flavour, this Greek Slow Roast Leg of Lamb with Potatoes is an impressive centerpiece for holidays, special occasions, or a relaxed Sunday dinner. The bone-in leg is studded with garlic and fresh rosemary, slow-cooked in a bright, herbaceous broth, and finished with potatoes that soak up every savory drop. Paired with a crisp Greek salad or tzatziki, this dish delivers classic flavors with minimal fuss.

Greek Slow Roast Leg of Lamb with Potatoes

Ingredients Needed for the Slow Roast Leg of Lamb

  • Bone-in leg of lamb: A bone-in leg gives the most flavor and juiciness. If you prefer, a bone-in lamb shoulder works well for an even richer result.
  • Extra-virgin olive oil: Helps the seasonings adhere and adds classic Mediterranean richness.
  • Garlic: Slice cloves in half lengthwise for easy stuffing into the incisions.
  • Fresh rosemary: Fresh is best; if using dried rosemary, sprinkle it on the exterior instead of inserting it into the slits.
  • Chicken broth: Homemade is ideal; use store-bought if needed.
  • White wine (optional): Adds acidity and depth; replace with extra broth if you prefer no alcohol.
  • Dried oregano: Gives the dish its Greek, herb-forward character.
  • Yellow mustard: Adds tang and helps emulsify the lemon, wine, and broth.
  • Fresh lemon juice: Use freshly squeezed lemon for the best bright flavor.
  • Potatoes: Peeled yellow-fleshed potatoes (like Yukon Gold) roast to tender, slightly crisp perfection when added toward the end of cooking.
leg of lamb pierced with a knife
leg of lamb studded with rosemary and garlic

Why You’ll Love This Greek Slow Roast Leg of Lamb

This recipe shines because it relies on simple, quality ingredients and slow, patient cooking:

  • Garlic and fresh herbs infuse the meat with savory, aromatic flavor.
  • Lemon and olive oil brighten and balance the lamb’s natural richness.
  • Low-and-slow roasting produces meat that’s tender and easy to shred.
  • Potatoes roasted with the lamb soak up the pan juices for an irresistible side.
  • Minimal cleanup: Everything cooks in one roasting tray, and most of the time is hands-off.
leg of lamb studded with rosemary and garlic in a tray with lemon and broth

Equipment Needed

  • Large roasting pan
  • Sharp knife for making incisions
  • Small bowl for mixing the sauce
  • Parchment paper and aluminum foil for covering while roasting

Step-by-Step Instructions

  1. Prepare the lamb:
    • Pat the lamb dry. Make several 1-inch deep slits across the surface and stuff each with half a garlic clove and a small piece of rosemary. Rub the lamb with olive oil and season generously with kosher salt and black pepper.
  2. Dry brine (optional but recommended):
    • For deeper seasoning, refrigerate the lamb uncovered for at least 6 hours or overnight to dry brine.
  3. Mix the sauce:
    • Whisk together chicken broth, white wine (if using), lemon juice, yellow mustard, and dried oregano. Season to taste.
  4. Roast covered:
    • Preheat oven or grill to 350°F. Place the lamb in the roasting pan and pour the sauce around (not over) the meat. Cover with a sheet of wet parchment and seal tightly with foil. Roast for about 3.5 hours, until the lamb is very tender and can be shredded easily. If still firm, reseal and continue roasting, checking every 30 minutes.
  5. Add potatoes and finish:
    • Remove the foil, baste the lamb with pan juices, and add the potato wedges, tossing to coat. Increase heat to 425°F and roast uncovered about 35 minutes until the lamb is well browned and the potatoes are fork-tender. Add more broth if the pan becomes dry; if the lamb browns too quickly, tent lightly with foil.
  6. Rest and serve:
    • Transfer lamb and potatoes to a platter. Let the lamb rest loosely tented for 10–20 minutes before carving. Skim fat from the pan gravy and serve alongside the meat and potatoes.
Greek Slow Roast Leg of Lamb with Potatoes in a tray

Recipe FAQs

How long should I cook the lamb?

Roast a bone-in leg at 350°F for about 3.5 hours. If it remains firm, return it to the oven covered and check every 30 minutes until tender.

Can I use boneless lamb?

Yes, but boneless cuts tend to be less juicy and cook faster—start checking for tenderness around 2.5 hours.

What other vegetables can I add?

Add carrots, onions, parsnips, bell peppers, or zucchini with the potatoes for a heartier roast.

Substitution Ideas

  • Lamb substitutes: Pork shoulder or beef chuck roast work well for slow roasting.
  • Herbs: Swap or add fresh thyme instead of rosemary, or use herbs that are in season.
  • Potatoes: Sweet potatoes or baby red potatoes are tasty alternatives.
  • Broth: Use beef broth for a richer pan sauce.
Greek Slow Roast Leg of Lamb with Potatoes in a tray

What To Serve with Slow Roast Leg of Lamb

  • Greek salad (Horiatiki): Cucumbers, tomatoes, red onion, green pepper, Kalamata olives, and feta dressed simply with olive oil and vinegar make a refreshing companion.
  • Tzatziki: A cool cucumber-yogurt sauce with garlic and dill is an ideal contrast to the rich lamb.
Greek Slow Roast Leg of Lamb with Potatoes and Greek Salad
Greek Slow Roast Leg of Lamb with Potatoes
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5 from 13 votes

Greek Slow Roast Leg of Lamb with Potatoes

Melt-in-your-mouth tender and loaded with flavour, this Greek Slow Roast Leg of Lamb with Potatoes is a showstopper dish that’s perfect for the Holidays or Sunday dinner.
Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
Marinating Time: 6 hours
Total Time: 10 hours 30 minutes
Servings: 8 servings

Ingredients 

  • 1 bone-in leg of lamb, 5 to 6 pounds
  • 2 sprigs fresh rosemary
  • 8 cloves of garlic, peeled and sliced in half lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly-cracked black pepper, to taste
  • 2 cups chicken broth, plus more as needed
  • 1 cup white wine, optional, substitute more chicken broth
  • Juice of 1 lemon
  • 1 tablespoon yellow mustard
  • 1 tablespoon dried oregano
  • 4 yellow potatoes, peeled and cut into large wedges

Instructions 

  • Rinse the lamb under cold water and pat dry. Make 16 one-inch incisions across the top and stuff each with half a garlic clove and a bit of rosemary. Drizzle with olive oil and rub to coat. Season generously with kosher salt and black pepper. For deeper flavor, refrigerate uncovered for 6 hours to overnight.
  • Preheat oven or Traeger Grill to 350°F (175°C).
  • Place the lamb in a large roasting tray. Whisk together the chicken broth, white wine (if using), lemon juice, mustard, and oregano, then pour around the lamb. Cover with a sheet of wet parchment and seal tightly with foil. Roast about 3.5 hours, until the meat is very tender. If not tender, reseal and continue cooking, checking every 30 minutes.
  • Remove the foil and parchment, baste the lamb, and add the potatoes, tossing to coat in the pan juices. Raise the heat to 425°F (220°C) and roast uncovered about 35 minutes until the lamb is deeply browned and the potatoes are tender. Add more broth if the pan becomes dry, and tent with foil if the lamb browns too quickly.
  • Transfer the lamb and potatoes to a serving platter and pour the pan juices into a separate container. Let the lamb rest 10–20 minutes before carving. Allow the gravy to settle for a few minutes and skim off excess fat before serving.

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Nutrition

Calories: 342kcal, Carbohydrates: 17g, Protein: 39g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 115mg, Sodium: 358mg, Potassium: 920mg, Fiber: 2g, Sugar: 1g, Vitamin A: 22IU, Vitamin C: 18mg, Calcium: 42mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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