Description
This Slow Roast Greek Lemon Lamb with Potatoes is a tender, flavorful dish perfect for a comforting family meal. Featuring a leg of lamb marinated in a zesty lemon, garlic, and rosemary marinade, then slow-roasted alongside a mix of potatoes and sweet potatoes, this recipe delivers succulent meat infused with Mediterranean flavors and crispy, caramelized vegetables.
Ingredients
Scale
Lamb and Vegetables
- 1 leg of lamb (2–3 kg)
- 6 potatoes, quartered
- 3 sweet potatoes, quartered
- 5 garlic cloves, sliced (to insert into lamb)
Seasonings
- Salt, to taste
- Black pepper, to taste
- Oregano, to taste
- 1 teaspoon paprika (sweet or smoked)
Marinade
- 100 ml lemon juice (lemon skin reserved for roasting dish)
- 100 ml olive oil
- 5 garlic cloves
- 1 large onion
- 1 tablespoon fresh rosemary
- 1.5 tablespoons honey
- 1.5 tablespoons mustard
- 1 cup chicken stock
Instructions
- Prepare the Marinade: In a blender or food processor, combine lemon juice, olive oil, garlic cloves, chopped onion, fresh rosemary, honey, and mustard. Blend until smooth to create a flavorful marinade.
- Marinate the Lamb: Using a sharp knife, make small incisions all over the leg of lamb and insert sliced garlic cloves into the slits. Place the lamb in a large bowl or roasting dish and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.
- Prepare the Potatoes: Quarter the potatoes and sweet potatoes and season them with salt, pepper, oregano, and paprika. Set aside.
- Preheat Oven and Arrange Ingredients: Preheat your oven to 150°C (300°F). Place the reserved lemon peel in the base of a large roasting dish to infuse aroma. Place the marinated lamb leg on top of the lemon peels. Arrange the seasoned potatoes and sweet potatoes around the lamb.
- Add Chicken Stock and Roast: Pour 1 cup of chicken stock around the lamb and potatoes to keep them moist while roasting. Cover the roasting dish tightly with foil.
- Slow Roast the Lamb and Potatoes: Roast in the preheated oven for approximately 3.5 to 4 hours. The slow roasting at low temperature ensures the lamb becomes tender and juicy, and the potatoes absorb the delicious flavors.
- Finish and Serve: Remove the foil during the last 20-30 minutes to allow the lamb and potatoes to brown beautifully. Once cooked, let the lamb rest for 10-15 minutes before carving. Serve the succulent lamb with the roasted potatoes alongside for a complete, comforting meal.
Notes
- Marinate the lamb overnight for best flavor infusion.
- Adjust seasoning and herbs based on your preference for stronger or milder flavors.
- Use sweet paprika for a milder taste or smoked paprika for a deeper smoky flavor.
- Let the lamb rest after roasting to retain juices when slicing.
- If you prefer, substitute chicken stock with vegetable stock for a different flavor profile.
- Make sure the roasting dish is tightly covered to keep moisture in during slow roasting.
Keywords: Greek lamb roast, lemon lamb, slow roast lamb, roasted potatoes, Mediterranean lamb recipe