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Greek slow roast leg of lamb with potatoes served on a plate

Greek Slow Roast Leg of Lamb with Potatoes

A delicious and tender slow-roasted lamb dish paired with crispy roasted potatoes, perfect for family dinners or impressive gatherings.
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Prep Time 6 hours
Cook Time 4 hours 25 minutes
Total Time 10 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5-6 pounds bone-in leg of lamb
  • 2 sprigs fresh rosemary
  • 8 cloves garlic (peeled and sliced in half lengthwise)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 cups chicken broth (plus more as needed)
  • 1 cup white wine (optional; substitute more chicken broth) Can be substituted with additional chicken broth.
  • 1 juice of 1 lemon
  • 1 tablespoon yellow mustard
  • 1 tablespoon dried oregano
  • 4 yellow potatoes (peeled and cut into large wedges)

Method
 

Preparation
  1. Rinse the lamb well under cold water and pat it dry with a paper towel.
  2. Make 16 incisions across the skin side of the lamb leg, about 1 inch deep. Stuff each with ½ garlic clove and a small amount of rosemary.
  3. Drizzle the lamb with olive oil, season generously with salt and black pepper, then refrigerate uncovered for 6 hours to overnight.
Cooking
  1. Preheat your oven to 350°F.
  2. Place the lamb in a roasting tray. In a bowl, combine chicken broth, white wine (if using), lemon juice, mustard, and oregano, then pour this mixture around the lamb.
  3. Cover with parchment paper followed by aluminum foil, and slow-cook for about 3.5 hours until tender.
  4. Remove the foil and parchment, baste the lamb for even flavor, and add potatoes to the pan.
  5. Raise the heat to 425°F and continue cooking for another 35 minutes until browned and the potatoes are fork-tender.
  6. Let the lamb rest for 10 minutes before serving.

Notes

For best flavor, marinate the lamb overnight. Feel free to add your favorite vegetables for roasting.