Roasted lamb with lemon potatoes is Sunday dinner in Greece, the kind of meal the Manousakis-Semertzides family has been making for generations in Stavies, the hillside village in Crete where our olive groves are. The lamb gets a long marinade in olive oil, lemon, garlic, and oregano, then roasts slowly with potatoes that soak up all the pan juices. The result is meat that falls off the fork and potatoes that taste like the best thing you've ever eaten with a roast.
This is a recipe that rewards good ingredients. The lamb itself matters, bone-in leg or shoulder both work, but the real magic is the olive oil. A Mediterranean herb infused EVOO carries the oregano, rosemary, and thyme through every part of the dish, making the seasoning feel deep and integrated instead of just sprinkled on top.
Ingredients
- 4-5 lb bone-in leg of lamb (or boneless shoulder)
- 6 medium Yukon Gold potatoes, cut into 1.5-inch chunks
- 1 large lemon, juiced (about ¼ cup) + zest
- 1 lemon, sliced into rounds for the pan
- 6 garlic cloves, minced
- ½ cup Kofinas Mediterranean Herb Infused Olive Oil
- ¼ cup Kofinas Extra Virgin Olive Oil
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 cup chicken or vegetable stock (for the pan)
Serves 6-8.
How to Make It
- Marinate the lamb. Combine the Mediterranean herb olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, salt, and pepper in a bowl. Score the lamb's surface in a crosshatch pattern, then rub the marinade all over and into the cuts. Refrigerate at least 4 hours, ideally overnight.
- Preheat the oven to 425°F (220°C). Remove the lamb from the fridge 30 minutes before cooking to let it come to room temperature.
- Prep the potatoes. Toss the potato chunks with the remaining ¼ cup of Kofinas EVOO, a pinch of salt, and a tablespoon of oregano. Spread them in a large roasting pan and place the lemon rounds among them.
- Roast. Place the lamb on top of the potatoes. Pour the stock into the pan around the potatoes. Roast at 425°F for 25 minutes to develop a crust, then reduce heat to 325°F (165°C) and continue roasting.
- Cook to temperature. Roast for another 1 hour 15 minutes to 1 hour 45 minutes for medium-rare (135°F internal temp), or 1 hour 45 minutes to 2 hours 15 minutes for well done (155°F+). Baste with pan juices every 30 minutes.
- Rest. Transfer the lamb to a cutting board, tent loosely with foil, and rest for 20 minutes. Meanwhile, finish the potatoes by returning the pan to a 425°F oven for 10 minutes to crisp them up.
- Carve and serve. Slice the lamb against the grain and serve with the lemon-roasted potatoes and a spoonful of pan juices.
Tips for Perfect Greek Roasted Lamb
Score the lamb's surface. Cutting a shallow crosshatch into the fat layer lets the marinade penetrate deeper and helps the meat render its fat as it roasts.
Marinate overnight if possible. 4 hours is the minimum; 12-24 hours is ideal. The lemon juice and olive oil break down some of the connective tissue, making the meat more tender.
Use a meat thermometer. Lamb is best at medium-rare (135°F) to medium (145°F). Higher than that and you lose the tenderness that makes lamb special. Trust the thermometer, not the clock.
Let the lamb rest before slicing. 20 minutes minimum. This is non-negotiable. Slicing too soon causes all the juices to run out onto the board instead of staying in the meat.
Save the bone for stock. Bone-in leg of lamb leaves you with a beautifully flavored bone after carving. Simmer it with onion, carrot, and bay leaf for a rich lamb stock.
The Sunday Dinner That Defines Greek Cooking
There's a reason this dish is the centerpiece of Greek Sunday dinners. The combination of slow-roasted lamb, lemon, garlic, and herbs is one of the most satisfying meals in the entire Mediterranean tradition. The Mediterranean herb infused olive oil does the heavy lifting on the seasoning. Try our Mediterranean Herb Infused Olive Oil for the marinade. For the potatoes and finishing, our Extra Virgin Olive Oil from Crete keeps the flavor authentic. Want to add a sauce on the side? Whisk our Authentic Greek Balsamic Vinegar into a quick reduction with the pan juices for a glaze that'll have everyone asking for seconds. Browse our EVOO collection to find the perfect oil for this and other Mediterranean roasts.
Frequently Asked Questions
s the best cut of lamb for roasting?
Bone-in leg of lamb is the traditional Greek choice. It has good marbling, cooks evenly, and the bone adds flavor. Boneless leg cooks faster and is easier to carve. Shoulder is more forgiving and great for slow-roasting if you have extra time.
How long should I marinate Greek lamb?
At least 4 hours, ideally overnight (12-24 hours). The lemon juice and olive oil tenderize the meat and infuse it with flavor. Don't marinate longer than 48 hours. The acid can break down the muscle fibers too much and make the meat mushy.
What temperature should lamb be cooked to?
For tender, juicy lamb, cook to an internal temperature of 135°F for medium-rare or 145°F for medium. The Greek tradition tends toward well-done (155°F+), but the cut will still be flavorful at lower temperatures and the texture will be far more tender.
What goes well with Greek roasted lamb?
Lemon-roasted potatoes are the classic side. Add a Greek salad, tzatziki, warm pita bread, and a glass of red wine (Agiorgitiko or Xinomavro) for the complete experience. Steamed greens like horta or sautéed spinach with garlic round things out.
Can I make this in a slow cooker or pressure cooker?
Yes. For slow cooker, marinate the lamb as directed, then cook on low for 8-10 hours with the potatoes added in the last 3 hours. For pressure cooker, sear the lamb first, then pressure cook on high for 35-40 minutes with the potatoes added in the last 15 minutes. Both methods will be less crispy on the outside but very tender.
