Ever dreamt of a dish that makes your kitchen smell like a Mediterranean paradise?

Brace yourself for a culinary adventure with Greek Slow Roast Leg of Lamb with Potatoes! This recipe isn’t just about juicy meat and tender spuds; it’s an experience that whisks you off to the sun-soaked hills of Greece every time you take a bite. Perfect for gatherings or a cozy night in, this dish combines simplicity and rich flavors that don’t require you to be a chef extraordinaire.

Why make this recipe

Why should you dive into this culinary delight? Here are a few reasons:

Effortless Elegance: It’s a show-stopping dish that looks and tastes like you spent hours crafting it — when in reality, you can just pop it in the oven and relax!
Impress Your Guests: Who doesn’t want to look like a gourmet chef while only needing some time with your oven? It’s truly the perfect recipe for any occasion.
Family-Friendly: This slow-roasted beauty is bound to please even the pickiest eaters. I mean, lamb and potatoes? Pure comfort food!

Ingredients

You don’t need fancy stuff — just these basics!

1 bone-in leg of lamb (5 to 6 pounds)
2 sprigs fresh rosemary
8 cloves of 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)
Juice of 1 lemon
1 tablespoon yellow mustard
1 tablespoon dried oregano
4 yellow potatoes (peeled and cut into large wedges)

Directions

Follow these steps for a tender, mouth-watering feast:

Rinse the lamb well under cold water and pat it very dry with paper towels.
Using a small knife, make 16 incisions across the skin side of the lamb leg, about 1 inch deep. Stuff each incision with ½ garlic clove and a small amount of rosemary.
Drizzle the lamb with olive oil and massage it evenly to coat. Generously season all over with kosher salt and black pepper.
For best results, place the lamb on a wire rack over a sheet pan and refrigerate uncovered for 6 hours to overnight.
Preheat your oven or Traeger Grill to 350°F. Transfer the lamb to a large roasting tray.
In a separate bowl, combine chicken broth, white wine (if using), lemon juice, mustard, and oregano, then whisk. Pour the mixture around the lamb, cover with wet parchment paper, and seal tightly with aluminum foil.
Cook for about 3.5 hours or until the lamb is very tender. If necessary, continue cooking until it’s fork-tender.
After the time’s up, remove foil and parchment, and baste the lamb with the broth mixture. Add potatoes to the roasting pan and toss to coat in the juices.
Raise the heat to 425°F and cook for another 35 minutes until the lamb is browned and the potatoes are fork-tender. Serve once the lamb has rested for 10 minutes.

How to make Greek Slow Roast Leg of Lamb with Potatoes (Overview)

Making this lamb is a breeze!

First, you want to prep your lamb by rinsing and drying it. Then, stuff it with garlic and rosemary — trust me, the aroma is to die for! After drenching it in olive oil and seasonings, let it chill in the fridge for a few hours to soak in those flavors. When it’s time to cook, a flavorful broth goes right into the roasting pan, and the magic happens in the oven.

Pro Tip: Don’t skip the refrigeration part—it makes all the difference in flavor!

How to serve Greek Slow Roast Leg of Lamb with Potatoes

Serving this dish is almost as delightful as making it. Slice the lamb into juicy pieces and arrange it on a platter with sizzling golden-brown potatoes. The contrast of colors will be a feast for the eyes! Drizzle with the cooking juices for that extra punch of flavor and serve with a side of tangy Greek Tzatziki sauce. The aroma will have everyone at the table salivating before they even take a bite!

How to store Greek Slow Roast Leg of Lamb with Potatoes

Leftovers? Yes, please! This dish keeps well in the fridge for about 3-4 days. Just be sure to store it in an airtight container. If you want to enjoy it later, freeze it for up to 3 months. When you’re ready, just thaw and gently reheat in the oven.

Tips to make Greek Slow Roast Leg of Lamb with Potatoes

Here are a few insider tricks:

If you like it extra garlicky, toss in a few more cloves!
For a dash of flavor, try adding some cumin or paprika to the seasoning mix.
If you don’t have fresh rosemary, dried works too—just use less since it’s more potent.
Let the lamb rest before slicing for the juiciest results.
Don’t forget about the delicious drippings—pair them with some crusty bread for a fun side!

Variation

Want to switch it up? Add some smoky paprika for a twist, or swap in your favorite veggies like carrots or squash alongside the potatoes. For a vegan version, try slow-roasting a cauliflower head with the same herbs and spices for a hearty alternative.

FAQs

Can I use a boneless leg of lamb?
Absolutely! Just adjust the cooking time based on the weight since boneless cuts may cook faster.

Is it necessary to use white wine?
Not at all! You can simply substitute more chicken broth if you prefer.

Can I make this dish in advance?
Yes! You can prepare the lamb a day before, let it marinate overnight, and then roast it the next day.

📌 Pin this recipe for your next cozy dinner night!