Greek Slow Roasted Lamb With Lemon Potatoes

Introduction

Greek Slow Roasted Lamb with Lemon Potatoes is a classic centerpiece dish that never fails to impress. This recipe turns humble ingredients into a Mediterranean feast of ultra-tender, flavorful lamb and golden potatoes with irresistibly crisp edges—all infused with lemon, garlic, and herbs. The slow roasting delivers unmatched juiciness and savory depth, making it ideal for festive gatherings or cozy family Sundays.

The Flavor Secret of Greek Slow Roasted Lamb

What sets this dish apart is the balance of savory, tangy, and herbal notes. By marinating and roasting the lamb low and slow, you coax out rich flavors, while the potatoes soak up aromatic juices and zesty lemon for a delectable, melt-in-your-mouth texture. The result: perfectly bronzed lamb paired with potatoes that steal the spotlight.

Prepping Your Lamb and Potatoes

Success starts with proper prepping. Trim excess fat for even cooking and then pierce the lamb to infuse it with garlic and rosemary. For the potatoes, selecting the right variety (like Yukon Golds or russets) ensures creamy centers and crispy exteriors. To save time dicing, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—it makes uniform chopping easy and efficient.

Pat dry your lamb and potatoes using kitchen towels before marinating. Use a large board, such as the Bamboo Cutting Boards for Kitchen, Set of 3, to keep everything organized and tidy during prep.

Layering Flavors for Maximum Impact

Marinate the lamb overnight, allowing a robust blend of olive oil, lemon zest, garlic, and oregano to penetrate. Toss the potato wedges with lemon, herbs, and a swirl of good olive oil from your YARRAMATE 16oz/470ml Oil Sprayer for Cooking for even coverage and maximum roasted flavor.

When assembling, always line your roasting pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. This not only prevents sticking and makes cleanup a snap, but also helps achieve a crispier potato base.

Baking and Serving for Showstopping Results

Roast the lamb slowly, basting occasionally with pan juices. Use a reliable thermometer such as the ThermoPro TP19H Digital Meat Thermometer for Cooking to guarantee a perfect medium-rare result. For a casual, family-style meal, present the lamb atop the lemony potatoes right from the roasting dish, or carve and arrange on a platter for elegant serving.

Make-Ahead Tips and Storage

This dish is surprisingly forgiving to make in advance. Leftovers store well in airtight containers like Rubbermaid Brilliance Food Storage Containers, making weekday lunches something to look forward to. For meal prep, portion servings into a Bentgo Salad Container for easy grab-and-go meals.

Nutrition Information and Serving Size

Serves 6–8 people. Each serving—lamb plus potatoes—delivers approximately 450–550 calories, depending on the fat content of your lamb and the use of additional olive oil. This dish is high in protein and rich in flavor, making it a nourishing main course.

Greek Slow Roasted Lamb With Lemon Potatoes (Recap)

With an intoxicating aroma and deeply satisfying flavor profile, Greek Slow Roasted Lamb with Lemon Potatoes is the ultimate “special occasion” crowd-pleaser. The effortless combination of meltingly tender lamb and crisp roasted potatoes with citrusy brightness will have your guests asking for seconds and the recipe!

Instructions

1. In a large bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, half the salt, and pepper. Rub half the mixture all over the lamb, making small incisions to tuck in garlic slices and rosemary sprigs. Marinate overnight or at least 2 hours in the refrigerator.
2. Preheat oven to 325°F (165°C). Line a large roasting pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup and even roasting.
3. In another bowl, toss potato wedges with remaining marinade, sprinkle with remaining salt, and place around the lamb in the roasting pan. Pour in the chicken broth or water, dot potatoes with optional butter for extra flavor, and spray lightly with olive oil using your YARRAMATE Oil Sprayer.
4. Cover pan tightly with foil and roast for 2 hours. Remove foil, baste both lamb and potatoes, then roast uncovered for an additional 1-1.5 hours, basting every 30 minutes, until lamb is tender and potatoes are golden and crisp.
5. Check doneness with a ThermoPro Digital Meat Thermometer—lamb should register about 145°F for medium-rare. Rest 20 minutes before carving.
6. Arrange lamb over the potatoes, sprinkle with fresh rosemary, and serve with extra lemon wedges for squeezing.

Cook and Prep Times

Prep Time: 30 minutes (plus marinating time)
Cook Time: 3–3.5 hours
Total Time: 4–6 hours (including marinating and resting time)