Greek Lamb Roasted with Lemon & Potatoes


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This is a dinner party dish. It’s one of those dishes that will save you any panicking as you can put it in the oven well before anyone arrives and it pretty much serves itself. All you’ll need is another vegetable or a bit of salad and you’re done. It’s really mouthwateringly tasty too.



2 1/2 – 3 kg leg of lamb
2 cloves garlic
1/2 cup fresh lemon juice
3 tablespoons dried oregano
1 onion (sliced)
2 sticks celery (sliced)
40g unsalted butter
1kg potatoes (peeled and quartered)

Preheat the oven to 180º. Cut the garlic into slivers. Stab the meat with a small knife and insert the garlic pieces evenly over the flesh. Rub the meat with some of the lemon juice and sprinkle with salt, pepper and 1/2 the dried oregano. Place on a baking dish and bake in the oven for 1 hour. Remove from the oven and reduce the heat to 160º, drain away the fat and add the celery, onion and 1 cup of hot water. Spread the butter on the lamb and place back in the oven for another hour. Turn the meat during that time to brown evenly. Add the remaining lemon juice, the potatoes, remaining oregano and some more salt & pepper and bake for another hour, turning tht potatoes and adding more water if neccessary. Take out of the oven, rest for 3-4 minutes before serving.

Skim any fat off the juices and cut the lamb into chunks for your guests. Serve with the juices and potatoes.

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