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Effortless Greek Lamb Tender

Featured in Master the Art of Main Course Creation.

A bone-in lamb leg gets seared hot, then gently baked with big potato chunks, rosemary, garlic, and strips of lemon peel. White wine and broth add a savory punch as it slowly cooks. The lamb turns out super tender and the potatoes soak up all the flavor. A quick blast uncovered gives it a golden crust. Let the meat chill before carving so it stays juicy, then pile it with crispy potatoes and pan sauce for your next feast—perfect for Easter or any special dinner.

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Rana
Updated on Mon, 02 Jun 2025 22:54:44 GMT
Slow roasted Greek lamb Pin it
Slow roasted Greek lamb | flavorsenthusiasts.com

Bring a taste of the Mediterranean right into your kitchen, and don’t stress about it. This delicious Greek-style lamb comes out crazy tender, the potatoes soak up all that lemon, rosemary, and garlic, and everything tastes special enough for a celebration. Go for this when you want something bold but don’t feel like hovering over the stove.

The first time I put together this Greek lamb was for an Easter bash with friends and family. Folks couldn’t stop coming back for more, and the whole block wanted to know what smelled so good.

Irresistible Ingredients

  • Lamb leg (bone-in): six and a half pounds or so will give you juicy, flavorful meat
  • Dried oregano: this is classic Greek flavor—choose a variety that’s super fragrant and bright green if you can
  • Sea salt and fresh black pepper: flaky salt and freshly ground pepper are best, but use what you’ve got
  • Olive oil: makes everything caramelize and adds taste—grab one you actually enjoy straight up
  • Yukon Gold or waxy potatoes: peeled and chopped into chunks—they soak up all those juices and crisp up at the end
  • One onion: go rough with the chopping—sweetens things out and adds body
  • Lemon peel: just the yellow stuff for a zesty boost (keep the white pith out to avoid bitter bites)
  • Whole garlic head: slice it in half to tuck in and infuse everything with mellow garlicky flavor
  • Fresh rosemary sprigs: these little guys bring the herbs that make it unmistakably Greek
  • Dry white wine: gives a little tang and helps tenderize—pick something crisp and light
  • Beef or lamb stock: rich, savory liquid—homemade or low-salt from a box both work

Step-by-Step Directions

Get the Aromatics and Veg Ready:
Scatter peeled, chunked potatoes, lemon peel, and chopped onion in a deep oven-safe pot or roasting pan. Sprinkle with oregano, salt, and pepper, then pour in enough olive oil so it all glistens. Add in rosemary sprigs and tuck both garlic halves right in for flavor.
Coat the Lamb and Set it Up:
Massage olive oil, salt, oregano, and pepper into the lamb until every side’s covered. Lay the meat right on top of your potato mix—so the potatoes can catch all those juices as it cooks.
Pour in Your Liquids:
Gently splash the wine and your stock all around the lamb, making sure everything except the meat is getting moistened, but don’t rinse off any spices from the lamb itself.
Blitz at High Heat First:
Cover up tight and throw in the oven at four hundred degrees for half an hour to get things started with some color and lock in moisture.
Take it Slow Until Tender:
Turn the oven down to three twenty and let it cook for three or four hours until the lamb’s super soft. Give it time, slow roasting is the trick here.
Finish with a Sizzle:
Uncover and crank the temp back to four hundred degrees. Let it go another hour so the top turns golden and crispy—potatoes get some color now, too.
Let it Rest and Crisp those Potatoes:
Pull the pan out and tent the lamb loosely with foil for at least ten minutes (longer is even better). Save the tasty pan juices in a jug. Stick just the potatoes back in the oven, uncovered, so they get lovely and crispy.
Slice it Up and Dig In:
Tear or slice the rested lamb and pile it on a platter with your golden browned potatoes. Drizzle everything with the reserved juices for that last hit of flavor.
A roast with potatoes and herbs. Pin it
A roast with potatoes and herbs. | flavorsenthusiasts.com

For me, the garlic absolutely steals the show—it softens up and melts into the sauce and potatoes, making everything taste deep and cozy. My aunt tried these potatoes one year and she swore she couldn’t eat plain potatoes again after that.

Leftover Advice

Stash leftover lamb in the fridge up to four days. If you can, keep the lamb and potatoes in separate containers to keep the potatoes crispy. Warm them back up in a hot oven for the best texture—skip the microwave if you can.

Swap Options

No wine in the house? Add more stock and a big squeeze of lemon to bring the zing. Beef roast stands in for lamb if needed—just know the flavor and feel will be a bit different.

Ways to Serve

This lamb’s great with a fresh crunchy Greek salad and a scoop of tangy yogurt sauce or even tzatziki. Add in some roasted veggies and plenty of warm pita for a meal that’s ready for a crowd.

Slow roasted Greek lamb recipe. Pin it
Slow roasted Greek lamb recipe. | flavorsenthusiasts.com

Tradition Notes

Slow-cooked lamb is huge for many Greek holiday meals, especially Easter. Bright lemon, dried oregano, and garlic are the flavors that take loads of people straight back to big family feasts and happy times around the table.

Frequently Asked Questions

→ Why pick a bone-in leg for this?

Keeping the bone in means juicier lamb because it holds in more flavor and moisture for super tender slices.

→ Tricks for mega crispy potatoes?

Take the lamb out once it’s ready, then blast the potatoes in that hot oven so they get extra crisp in those tasty drippings.

→ Can I get this started early?

Yep, prep the lamb and potatoes with their seasonings the day before. This saves you time later and makes them taste even better.

→ Which wine goes best here?

Try a bold Greek red or a dry white—they balance out the juicy lamb and zingy herbs really well.

→ Are fresh herbs okay for this?

For sure! Fresh oregano or rosemary add more pop than dried, so use them if you’ve got some handy.

→ How long should I let the lamb chill after it’s done?

At least 10, but 30 minutes is perfect—this lets all the flavor stay put and makes it way easier to slice.

Effortless Greek Lamb Tender

Greek lamb slow cooks with garlicky potatoes and rosemary until the meat falls apart, and potatoes turn crispy and golden.

Prep Time
20 Minutes
Cook Time
300 Minutes
Total Time
320 Minutes
By: Rana

Category: Main Courses

Difficulty: Intermediate

Cuisine: Greek

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main

01 500 ml lamb or beef broth
02 3 sprigs fresh rosemary
03 6 big potatoes, peeled and chopped into six chunks each
04 Salt, as much as you like
05 2 tablespoons dried oregano
06 Black pepper, freshly cracked, to taste
07 250 ml dry white wine
08 3 tablespoons good olive oil
09 1 lemon’s zest, peeled off in strips
10 2.5–3 kg bone-in lamb leg
11 Head of garlic, sliced in half widthwise
12 1 onion, roughly chopped

Instructions

Step 01

Cut or pull apart your lamb, then dish it up alongside the crunchy potatoes and pour over some of those saved pan juices.

Step 02

Scoop out the juices from the pan into a jug, throw the potatoes back in the oven, and bake with no cover for another 15 to 20 minutes so they get crackly and golden.

Step 03

Take the hot lamb out, move it onto a board, lightly tent with foil, and let it chill for at least 10 minutes or even a half hour if you can wait.

Step 04

Crank the oven heat back up to 200°C, ditch the lid, and let the lamb brown up for about an hour until it’s deep gold.

Step 05

Drop the oven down to 160°C, cover up the dish again, and let things bake low and slow for 3 to 4 hours till the meat is super soft.

Step 06

Cap the casserole and roast everything for 30 minutes at 200°C while it gets going.

Step 07

Set your lamb on top of your seasoned veg, then pour in the stock and wine all around it.

Step 08

Give the leg of lamb a good rub with the last of the oil and sprinkle on as much salt, pepper, and oregano as you like.

Step 09

Toss your potato chunks, chopped onion, and lemon peel in the bottom of the casserole. Throw on salt, pepper, a spoonful of oregano, and 2 spoonfuls of olive oil. Drop in rosemary and the halved garlic right on top.

Step 10

Get your oven going at 200°C. Grab a big roasting pan or casserole with a lid and get it ready.

Notes

  1. Letting the lamb rest makes it juicier and way easier to carve up.
  2. If your potatoes are squished together, slide them onto another sheet to crisp up better at the end.

Tools You'll Need

  • Big covered roasting pan or casserole
  • Sturdy cutting board
  • Sharp chef’s knife
  • Jug or bowl for catching the pan juices

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 424
  • Total Fat: 14 g
  • Total Carbohydrate: 23 g
  • Protein: 43 g