Greek Lamb with Potatoes

This is one of my favourite Greek dishes. Using everything you’d associate with the region to create a simple and delicious dish which is all on one tin. What could be simpler? The thing about this dish that makes it truly special is the aroma it spreads around your house. There is no other smell I like more than the smell of cooking lamb.


1-1.5kg Lamb leg (boned)
1 lemon (juice of)
3 large potatoes (peeled and cut into 3cm wide slices)
3 cloves garlic (cut into 1/3s)
2 tablespoons olive oil
2 tablespoons dried oregano
salt & pepper

Season the lamb with salt and pepper and olive oil on all sides and then stab the flesh all over with a sharp knife. Insert pieces of garlic into the flesh. Place in a roasting tin and arrange the potatoes around. Pour the lemon juice over the meat and potatoes then pour 1/2 cup water around the outside. Sprinkle the oregano over the meat then roast in the oven for 50-60 minutes for medium 60-70 minutes for well done. Add a little water if it dries out too much during this time. Remove the meat, cover and rest for 5-10 minutes. Make sure the potatoes are soft, if not, cook for a further 5-10 minutes until they are. I actually had to cook the potatoes for a full 30 minutes more which is a mystery to me that they took 1 1/2 hours to soften!

Serve the potatoes alongside slices of the meat with any juices from the roasting tin. I served this with some crusty bread as I couldn’t be bothered with the washing up of more than one pan tonight.

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