Lamb with potatoes

Lamb with potatoes
Patricia Vasos
  • Lamb with potatoes
  • Description
    Roasted Leg of Lamb with New Potatoes. Tenderly cooked leg of lamb marinated overnight and slowly roasted with garlic and lemon flavored new potatoes.

Preparation time: 20'
Cooking Time: 180'
Total Time: 200'

Main ingredients

Cooking Method



6 Servings

bone-in leg of lamb 1 (4 lb.),washed well and pat dry
new potatoes 20 small,washed well
garlic cloves,peeled 12 whole
greek extra virgin olive oil 6 tablespoons
fresh flat-leaf parsley 1 bunch
thyme 2 tablespoons
rosemary 1 sprig
greek oregano 3 ½ tablespoons
lemons,zest and juice 3 large
sea salt to taste
black pepper to taste
For the marinade
greek extra virgin olive oil ¼ cup
mustard 1 tablespoon
lemon,juice only 1
pepper to taste
parchment paper optional
How to cook

  1. Wash the lamb well and pat dry.  Place on a glass baking dish.
  2. Using the tip of a sharp knife, pierce 4 small incisions on the front and 4 small incisions on the back of the lamb.  Place one garlic clove in each slit.
  3. Coat the lamb with the 2 tablespoons of extra virgin olive oil, herbs and 2 tablespoons of  oregano.  Cover well and refrigerate overnight.
  4. In a large baking pan/roasting pan, add the potatoes and leg of lamb(with all its marinade and herbs).
  5. Drizzle all over the potatoes and lamb 4 tablespoons of extra virgin olive oil, lemon juice, lemon zest, sea salt, black pepper, 4 whole garlic cloves, sprig of rosemary and 1 ½  tablespoons of oregano.  Rub, cover and place in a preheated 400 degree oven for 1 hour. 
  6. Then turn down the heat to 325,  remove the cover, with a spoon drizzle the lamb and potatoes with the juices and cook for another 2 hours or until golden brown and cooked through. Occasionally, drizzle juices over the lamb and potatoes during the 2 hour bake.

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