When it comes to creating a meal that’s both comforting and redolent with rich, aromatic flavors, nothing quite rivals a classic Greek roast. This oven-roasted lamb with lemon and oregano potatoes is one of those dishes that transforms a simple dinner into a special occasion. Plus, the tantalizing aromas wafting through the kitchen always make me feel like I’m spending an evening in a cozy Mediterranean taverna!
I remember my first taste of authentic Greek lamb during a vacation with my lovely wife a few years back. We were sitting in a quaint seaside restaurant, where every bite was more delightful than the last. Since then, I’ve been inspired to recreate some of those unforgettable flavors at home. This particular recipe beautifully combines the tender juiciness of lamb with the zesty, refreshing notes of lemon and oregano—a classic pairing that brings the spirit of Greece right onto your dining table.
Despite its impressive presentation, this dish is wonderfully straightforward to prepare, which makes it ideal for a weekend family dinner or even a small gathering with friends. The secret is in the marinade, created with garlic, lemon juice, and fragrant oregano, all harmonizing to enhance the natural flavors of the lamb. And when you tuck those garlic slices into the meat, the infusion is magical.
The accompanying lemon and oregano potatoes are the perfect partner, roasting in the same pan to absorb the lamb’s delightful juices. They emerge from the oven with a crisp, golden exterior and a soft, flavorful center—worthy of any Greek grandmother’s table.
While the preparation is simple, the key is patience as you give the lamb time in the oven to reach its succulent perfection. Letting the lamb rest after roasting is also crucial; this ensures that all those delicious juices remain locked inside as you carve.
So, whether you’re looking to impress your loved ones or just want to treat yourself to a heartwarming meal, this Greek-inspired roast will surely hit the spot. Serve it alongside a simple Greek salad or some warm crusty bread for dipping into the luscious juices, and you’ve got yourself an unforgettable dining experience. Bon Appétit—or, as they say in Greece, Kali Orexi!
Ingredients
Lamb
– 1.5 kg leg of lamb, bone-in
– 4 garlic cloves, sliced
– 2 tbsp olive oil
– 1 tbsp dried oregano
– 1 lemon, juiced
– Salt and pepper to taste
Potatoes
– 1 kg baby potatoes, halved
– 2 tbsp olive oil
– 1 tbsp dried oregano
– 1 lemon, juiced
– Salt and pepper to taste
Method
Method
Preparation
1. Preheat your oven to 180°C (350°F).
2. Using a sharp knife, make small incisions all over the leg of lamb and insert the garlic slices into the slits.
3. In a small bowl, mix together 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of dried oregano, salt, and pepper. Rub this mixture all over the lamb, ensuring it is well coated.
Lamb Roasting
4. Place the lamb on a roasting rack in a large roasting pan. Roast in the preheated oven for about 1 hour and 45 minutes, or until the lamb is cooked to your desired level of doneness. For medium, aim for an internal temperature of 65°C (149°F).
5. Baste the lamb occasionally with the juices from the pan to keep it moist.
Potatoes
6. While the lamb is roasting, prepare the potatoes. In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of dried oregano, and salt and pepper to taste. Toss until the potatoes are evenly coated.
7. After the lamb has been roasting for about 45 minutes, spread the potatoes around the lamb in the roasting pan.
Final Roasting
8. Continue roasting for another hour until the potatoes are golden and tender, and the lamb reaches the desired internal temperature.
9. Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
Serving
10. Serve the lamb with the roasted lemon and oregano potatoes, garnished with sprigs of fresh oregano if desired. Enjoy your Greek-inspired feast!
