Greek Slow Roast Leg of Lamb with Potatoes: A Flavorful Feast

Name: Greek Slow Roast Leg of Lamb with Potatoes
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Greek
Ingredients: 1 bone-in leg of lamb (5-6 pounds); 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 (or more as needed); 1 cup white wine (optional, or substitute with more chicken broth); Juice of 1 lemon; 1 tablespoon yellow mustard; 1 tablespoon dried oregano; 4 yellow potatoes, peeled and cut into large wedges

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If you’re looking for a dish that is both impressive and easy to make, the Greek Slow Roast Leg of Lamb with Potatoes is the perfect choice. Tender, juicy lamb infused with garlic, rosemary, and lemon, combined with roasted potatoes that soak up all the rich flavors—this dish is not only a showstopper for family dinners and special occasions, but it’s also incredibly simple to prepare. With minimal prep work and an unbeatable flavor profile, this recipe brings Mediterranean comfort food to your table effortlessly.

Why You’ll Love This Greek Slow Roast Leg of Lamb

The Greek Slow Roast Leg of Lamb with Potatoes offers a perfect combination of flavors and textures. The lamb is marinated with fresh herbs, garlic, and lemon, creating a mouthwatering, aromatic crust, while the low and slow roasting process ensures the meat is meltingly tender. The potatoes, roasting alongside the lamb, become infused with the juices and herbs, making them the perfect side dish to complement the rich lamb. It’s a healthy, hearty meal that requires little effort, making it ideal for both beginners and seasoned cooks.

Ingredients

For the Greek Slow Roast Leg of Lamb with Potatoes, you’ll need a few key ingredients that elevate the dish to its full potential:

• Bone-In Leg of Lamb: This cut offers the most flavor and tenderness, making it the ideal choice for slow roasting.

• Extra-Virgin Olive Oil: Used to coat the lamb, this helps the herbs and seasonings stick, adding richness.

• Garlic: Fresh garlic cloves are sliced and inserted into slits in the lamb for maximum flavor infusion.

• Fresh Rosemary: Rosemary is a classic herb for lamb, offering a fresh, fragrant flavor.

• Chicken Broth: Adds moisture and depth to the roasting pan, keeping the lamb juicy while creating a flavorful sauce.

• White Wine (optional): White wine provides a touch of acidity and enhances the depth of flavor. If preferred, more broth can be used as a substitute.

• Dried Oregano: This herb is essential for giving the lamb and potatoes a traditional Greek flavor.

• Yellow Mustard: A surprising but essential ingredient, mustard helps emulsify the broth and adds a subtle tang.

• Fresh Lemon Juice: Freshly squeezed lemon juice adds brightness to balance the richness of the lamb.

• Potatoes: Yukon Gold potatoes are perfect for this recipe as they roast beautifully, becoming crispy on the outside and tender on the inside.

Alternative Ingredient Suggestions

If you’re looking for substitutions or have dietary preferences, here are a few ideas:

Lamb Alternatives: Try using pork shoulder or beef chuck roast for a similar slow-roasting experience.
Herb Substitutes: Fresh thyme can replace rosemary if desired, or you can mix both for a deeper herbaceous flavor.
Potato Alternatives: If you prefer, sweet potatoes or baby red potatoes make great substitutes and add a slight sweetness.

Step-by-Step Instructions

Prepare the Lamb: Pat the lamb dry with paper towels. Using a sharp knife, make slits all over the lamb and insert the garlic and rosemary into each incision. Drizzle with olive oil and generously season with salt and pepper.
Marinate the Lamb: For optimal flavor, let the lamb marinate in the refrigerator for at least 6 hours, or overnight if possible. This allows the salt and pepper to draw moisture from the meat, enhancing the flavor.
Make the Sauce: In a small bowl, whisk together the chicken broth, white wine (if using), mustard, oregano, and lemon juice. Season with salt and pepper.

Roast the Lamb: Preheat your oven or grill to 350°F (175°C). Place the lamb in the center of a roasting tray and pour the sauce around it. Cover the lamb with parchment paper and seal the tray with aluminum foil. Roast for 3.5 hours or until the lamb is fork-tender.
Add the Potatoes: Remove the foil and parchment paper, and add the potatoes to the tray. Toss them in the juices and return the tray to the oven. Roast at 425°F (220°C) for about 35 minutes, or until the potatoes are golden and fork-tender.
Rest and Serve: Once done, let the lamb rest for 20 minutes before carving. Serve with the roasted potatoes and a fresh Greek salad.

Tips & Tricks

Marinate Overnight: For the best flavor, marinate the lamb overnight. This allows the garlic and herbs to penetrate the meat, ensuring every bite is packed with flavor.
Don’t Skip the Resting Time: After roasting, let the lamb rest to allow the juices to redistribute. This ensures tender, juicy meat.
Check for Tenderness: If the lamb isn’t fork-tender after 3.5 hours, continue roasting, checking every 30 minutes. Lamb can vary based on size and cut.

Add Vegetables: Feel free to add other vegetables like carrots, onions, or parsnips alongside the potatoes for a heartier dish.

Pairing Ideas and Variations

This Greek Slow Roast Leg of Lamb with Potatoes pairs wonderfully with a variety of sides and sauces:

Classic Greek Salad: Serve the lamb with a refreshing Greek salad made with cucumbers, tomatoes, Kalamata olives, red onions, and feta cheese.

Tzatziki Sauce: A cool and creamy tzatziki with yogurt, cucumber, and garlic is the perfect complement to the rich lamb.
Roasted Vegetables: Add carrots, zucchini, or bell peppers for a heartier side that complements the lamb’s flavors.
Make-Ahead Tips: The lamb can be marinated a day in advance, and the potatoes can be prepared and stored ahead of time, making this an excellent option for meal prep or dinner parties.

Health Benefits of Greek Slow Roast Leg of Lamb

Lamb is a great source of high-quality protein, iron, and essential vitamins such as B12. When paired with nutrient-rich vegetables and healthy olive oil, this dish offers a balanced and satisfying meal. The Mediterranean flavors in this recipe are also heart-healthy, thanks to the olive oil and herbs, making it a nutritious choice for those looking to enjoy a flavorful and wholesome meal.

By following this recipe for Greek Slow Roast Leg of Lamb with Potatoes, you’re sure to impress your guests with an unforgettable meal that’s simple, flavorful, and nutritious. Whether it’s a holiday feast or a Sunday dinner, this dish will elevate any occasion with minimal effort.

Conclusion

The Greek Slow Roast Leg of Lamb with Potatoes is a simple yet luxurious dish that brings together the best of Mediterranean flavors in one satisfying meal. The slow-roasting process ensures the lamb is tender, juicy, and full of flavor, while the potatoes soak up the rich, aromatic broth. Whether you’re preparing this for a special occasion, a family dinner, or simply to enjoy a comforting meal, this recipe is sure to impress. With minimal prep time and maximum flavor, it’s an effortless way to bring a taste of Greece to your kitchen.

FAQ

1. How long should I cook the Greek Slow Roast Leg of Lamb?

For a bone-in leg of lamb, roast it at 350°F for about 3.5 hours. If it’s still tough after this time, cover it again and continue roasting in 30-minute intervals until tender. The lamb should easily shred with a fork when done.

2. Can I use boneless lamb for this recipe?

Yes, you can use boneless lamb, but keep in mind that it may not be as juicy or flavorful as using bone-in lamb. Boneless lamb cooks faster, so be sure to check it around the 2.5-hour mark to prevent overcooking.

3. What other vegetables can I add to the roasting tray?

In addition to potatoes, you can add other vegetables like carrots, onions, zucchini, or bell peppers. These vegetables will absorb the flavors of the lamb and broth, making them a delicious and hearty addition to the meal.

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Greek Slow Roast Leg of Lamb with Potatoes

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Author: Anna
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Greek Slow Roast Leg of Lamb with Potatoes recipe combines tender lamb, infused with garlic, rosemary, and Mediterranean herbs, slowly roasted to perfection. Served alongside crispy roasted potatoes, it’s a flavorful and hearty dish that’s perfect for family dinners or special occasions.

Ingredients

Scale

1 bone-in leg of lamb (5–6 pounds)
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 (or more as needed)
1 cup white wine (optional, or substitute with more chicken broth)

Juice of 1 lemon
1 tablespoon yellow mustard
1 tablespoon dried oregano
4 yellow potatoes, peeled and cut into large wedges

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Instructions

Pat the lamb dry with paper towels and make 16 1-inch deep slits across the top side of the lamb. Stuff each slit with ½ of a garlic clove and a small amount of rosemary. Drizzle with olive oil and season generously with salt and pepper.
Refrigerate the lamb uncovered for at least 6 hours or overnight to marinate.
Preheat your oven or Traeger Grill to 350°F (175°C).
Transfer the lamb to a large roasting tray. In a separate bowl, whisk together chicken broth, white wine (if using), lemon juice, mustard, and oregano. Pour this mixture around the lamb.

Cover the lamb with parchment paper and seal the tray tightly with aluminum foil. Roast for about 3.5 hours or until the lamb is tender and can be easily shredded with a fork.
Remove the foil and parchment paper, baste the lamb with the juices. Add the potatoes to the tray and toss them to coat in the juices.
Increase the oven temperature to 425°F (220°C) and roast for an additional 35 minutes or until the lamb is golden and the potatoes are fork-tender.

Remove the lamb from the oven and let it rest for 20 minutes before carving. Serve with the potatoes and a side of Greek salad.

Notes

For best flavor, marinate the lamb overnight.
If you prefer, you can substitute the white wine with more chicken broth.
If you don’t have rosemary, thyme can be used as a substitute.

For a heartier dish, feel free to add carrots, onions, or bell peppers alongside the potatoes.
Let the lamb rest after cooking to keep it tender and juicy.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Roasting
Cuisine: Greek