Slow Roast Greek Lemon Lamb With Potatoes Recipe

If you’re craving a dish that feels like a warm hug on a plate, this Slow Roast Greek Lemon Lamb With Potatoes Recipe is my go-to comfort food. It’s the kind of meal that fills the house with amazing aromas and makes everyone gather around the table, perfect for weekends or special family dinners. The tender leg of lamb, infused with bright lemon and fragrant herbs, paired with crispy roasted potatoes, is just heaven on a plate.

I first tried slow-roasting lamb with a lemony twist a few years ago, and it quickly became a family favorite. What I love about this Slow Roast Greek Lemon Lamb With Potatoes Recipe is how the flavors develop so deeply during the long cook time, while you get to relax or prep other dishes. Plus, it’s forgiving enough for even a home cook stepping into slow roasting for the first time – I’ll share tips to help you nail it with confidence.

Ingredients You’ll Need

The classic ingredients in this Slow Roast Greek Lemon Lamb With Potatoes Recipe work in harmony to build layers of flavor – from tangy lemon to sweet honey, fragrant rosemary to smoky paprika. Picking fresh herbs and quality cuts really makes a difference here, so I recommend shopping local or trusted butchers for the lamb.

• Leg of lamb: A 2-3kg leg is ideal for slow roasting to ensure tender, juicy meat. I like getting bone-in for extra flavor.
• Potatoes: Quartered regular potatoes add lovely texture. Choose starchy varieties like Yukon Gold for the best roast.
• Sweet potatoes: Their natural sweetness balances the savory lamb. Cut them into similar sized pieces as the regular potatoes.
• Garlic cloves: Sliced for inserting into the lamb and whole for roasting – garlic transforms during slow cooking into sweet, mellow bites you won’t want to miss.
• Chicken stock: Keeps the meat moist and creates a flavorful pan sauce – homemade or store-bought both work.
• Salt and pepper: Essential seasonings to bring all the flavors together.
• Oregano: A classic Greek herb that adds earthiness.
• Paprika: I use sweet paprika for warmth, but smoked paprika adds great depth if you prefer.
• Lemon juice and lemon skin: This is the star of the marinade, giving a bright citrus kick – don’t throw the zest away as it roasts with the lamb.
• Olive oil: Use a good quality extra virgin olive oil for richness and flavor.
• Onion: Adds sweetness and moisture to the marinade and roasting pan.
• Fresh rosemary: Aromatic and perfect with lamb, fresh rosemary really elevates the dish.
• Honey: Balances the lemon’s sharpness with a subtle sweetness.
• Mustard: Adds a little tang and helps bind the marinade flavors.

Variations

One of the best parts about this Slow Roast Greek Lemon Lamb With Potatoes Recipe is how adaptable it is. I often tweak the herbs or add a spice here and there to suit the season or my mood. Feel free to make it your own—you can’t go wrong.

• Herb swaps: I’ve replaced rosemary with thyme or added fresh mint for a different fresh twist — it’s all about what you have on hand or prefer.
• Spicy kick: If you like things a bit hotter, adding a pinch of chili flakes to the paprika mix adds lovely warmth without overwhelming the lemony tang.
• Vegetarian sides: Sometimes I roast extra veggies like carrots and parsnips alongside the potatoes, soaking up all the lamb and lemon goodness.
• Marinade shortcuts: If you’re in a rush, blending the marinade the night before helps flavors develop faster, and you can marinate the lamb in the fridge for a couple of hours instead of overnight.

How to Make Slow Roast Greek Lemon Lamb With Potatoes Recipe

Step 1: Prepare the Marinade and Lamb

Start by blending lemon juice, olive oil, garlic, onion, fresh rosemary, honey, and mustard to make a vibrant marinade. While I love using a food processor for this, a whisk and some elbow grease work just as well. Pat the lamb dry, then use a small knife to make deep slits all over the leg and slip the sliced garlic cloves in for those bursts of garlicky goodness. Rub the marinade over the lamb, making sure to coat it thoroughly, and spread the lemon peel strips in the roasting dish where the lamb will rest. I always marinate mine overnight in the fridge, which really helps those flavors seep into the meat.

Step 2: Prepare the Potatoes

While the lamb marinates, prep your potatoes. Quarter both the regular and sweet potatoes, toss them with olive oil, salt, pepper, oregano, and paprika. When you place the lamb into the roasting pan, surround it with these potatoes so they soak up all those wonderful drippings while the meat cooks.

Step 3: Slow Roast the Lamb

Preheat your oven to 140°C (275°F) – low and slow is the key here. Pour the chicken stock into the pan but avoid pouring it directly over the lamb so you don’t wash away all that lovely marinade. Roast the lamb, uncovered, for around 4 to 5 hours depending on size until the meat is fork-tender and falling off the bone. I usually baste the lamb halfway through with the pan juices to keep it extra moist and flavorful. The potatoes will be perfectly roasted by the time the lamb is done, absorbing so much of the flavor.

How to Serve Slow Roast Greek Lemon Lamb With Potatoes Recipe

Garnishes

I love finishing this dish with a scattering of fresh chopped parsley or oregano for color and brightness. A few lemon wedges on the side add a fresh burst if anyone wants an extra squeeze of citrus. Sometimes I even sprinkle on a tiny bit of crumbled feta to stay true to those Greek flavors we all adore.

Side Dishes

This Slow Roast Greek Lemon Lamb With Potatoes Recipe pairs beautifully with a crisp Greek salad—think cucumbers, tomatoes, olives, red onions, and a drizzle of olive oil. I also enjoy serving it alongside some fluffy pilaf rice or warm, crusty bread to mop up that fragrant pan sauce. And don’t forget tzatziki – it’s the perfect cooling counterpoint.

Creative Ways to Present

For special occasions, I’ve served the lamb on a large rustic wooden board surrounded by the golden potatoes and finished with sprigs of rosemary and lemon slices—great for a family-style dinner. You can also create individual servings by slicing the lamb thinly and layering it over a bed of roasted potatoes with a dollop of tzatziki on top.

Make Ahead and Storage

Storing Leftovers

Leftover lamb and potatoes store beautifully in an airtight container in the fridge for up to 3 days. I always keep the pan juices separate if I can to reheat the lamb gently without drying it out. Just trust me—it tastes even better the next day once those flavors have melded some more.

Freezing

Freezing this Slow Roast Greek Lemon Lamb With Potatoes Recipe works really well too. Slice the lamb before freezing in portions, and store the potatoes separately. When freezing, wrap them tightly in foil and place in a freezer bag to prevent freezer burn. I’ve found this method keeps everything tasting fresh for up to 2 months.

Reheating

To reheat, I like warming the lamb and potatoes slowly in the oven at 160°C (320°F) covered with foil, adding a splash of stock or water to keep things moist. If you’re short on time, you can gently reheat slices in a skillet over medium heat with a little olive oil. Just be careful not to overcook it again—it’s already perfectly done!

FAQs

Final Thoughts

This Slow Roast Greek Lemon Lamb With Potatoes Recipe is truly one of those dishes that makes any occasion feel special — from lazy Sunday meals to holiday feasts. I love how effortlessly it comes together yet delivers such complex, comforting flavors. Give it a try, and I promise it will become as much a favorite in your home as it is in mine. Don’t forget to enjoy the process as much as the result, and happy cooking!

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