Simple, rustic, and absolutely irresistible.
Ingredients
- 1.5 kg lamp leg or shoulder, bone in.
- 1 kg potatoes, peeled and cut into wedges
- 4 cloves garlic, sliced
- Juice of 2 lemons
- 100 ml olive oil
- 150 ml water or stock
- 1 tbsp dried oregano
- 1 tsp thyme (optional)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Fresh rosemary sprigs (optional, for extra aroma)
Method
- Preheat the oven:
Heat your oven to 180 °C (160 °C fan. - Prepare the lamb:
Make small cuts all over the lamb and insert slivers of garlic into each. Rub the meat with salt, pepper, and oregano. - Prepare the potatoes:
Place the potatoes in a large roasting dish. Add olive oil, lemon juice, water (or stock), and a little extra oregano. Toss to coat evenly. - Add the lamb:
Place the lamb on top of the potatoes. Scatter rosemary sprigs around, if using. - Roast:
Cover the dish tightly with foil and roast for 1½ hours.
Remove the foil, baste the lamb with its juices, and continue roasting uncovered for another 60 minutes, until the meat is golden and tender and the potatoes are perfectly roasted. - Serve:
Let the lamb rest for 10 minutes before carving. Serve with the lemony
potatoes and drizzle with the pan juices.
Pro Tips
- Add a splash of white wine to the roasting dish for extra depth of flavour.
- For a crispier finish, increase the oven temperature to 200 °C for the last 10 minutes.
- Serve with a simple green salad or tzatziki for a full Greek meal.