Greek Roast Leg of Lamb With Oven-Roasted Potatoes
A traditional Greek roast leg of lamb with seasoned potatoes makes a crowd-pleasing centerpiece for holiday and celebratory meals.
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Instructions
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Preheat the oven to 425 F.
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Blend 3/4 cup olive oil, lemon juice, garlic, fresh rosemary leaves, 2 tablespoons salt, and 1 teaspoon pepper until smooth and thick.
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Place the leg of lamb in a large roasting pan and brush a thick layer of the marinade over it, then refrigerate.
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Toss the potatoes in a large bowl with 1/4 cup olive oil, a pinch of salt and pepper, garlic powder, dried oregano, and dried rosemary.
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Scatter the seasoned potatoes around the lamb in the roasting pan.
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Roast uncovered at 425 F for 20 minutes, then reduce the temperature to 350 F and continue roasting.
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Baste the lamb and potatoes frequently with pan juices until the lamb's internal temperature reaches 155 F (approximately 3 to 3 3/4 hours for a 9-pound leg).
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Remove the lamb, cover, and let it rest for at least 15 minutes before slicing.
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Optionally, broil the potatoes on low for extra color during the lamb's resting period; then serve the potatoes with a squeeze of lemon, a sprinkle of salt, and the sliced lamb.