There’s something magical about the aroma of Greek Slow Roast Leg of Lamb with Potatoes wafting through your home, isn’t there? The moment you take that first mouthwatering bite, your tastebuds dance with joy, and suddenly, every dinner party feels like a lavish feast, even if it’s just Tuesday. Imagine the tender, juicy lamb melting in your mouth, perfectly seasoned and surrounded by golden, crispy potatoes that have soaked up all those delicious flavors. It’s a dish that makes every occasion feel special.
Remember the times when family gathered around the table, laughter mingling with the mouthwatering scents? This Greek Slow Roast Leg of Lamb with Potatoes isn’t just a meal; it’s a connection to those cherished memories. Whether it’s a holiday gathering or just a cozy weekend dinner, this dish transforms any day into a celebration. And trust me, once you experience the delectable layers of flavor and the sheer comfort of this feast, you’ll be reaching for that second helping—no shame in going back for more.
Why You'll Love This Greek Slow Roast Leg of Lamb with Potatoes
- This incredible Greek Slow Roast Leg of Lamb with Potatoes transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Greek Slow Roast Leg of Lamb with Potatoes
Here’s what you’ll need to make this delicious Greek Slow Roast Leg of Lamb with Potatoes:
1 4 1/2-5 pound leg of lamb – Look for a well-marbled cut for maximum tenderness and flavor, trim any excess fat if needed.
2 tablespoons Diamond Crystal Kosher salt – This salt enhances the lamb’s natural flavors, ensuring that every bite is perfect.
1 teaspoon black pepper – Freshly ground black pepper adds a hint of heat to balance the richness of the lamb.
3 1/2 pounds Yukon Gold potatoes – These potatoes are creamy and buttery, making them perfect for roasting alongside the lamb.
15 cloves garlic – The garlic infuses deep flavor into the meat, creating a savory garlic aroma that’s simply irresistible.
2 tablespoons fresh rosemary leaves – Fresh rosemary gives a woody, aromatic touch that pairs beautifully with lamb.
2 tablespoons honey – A touch of sweetness to create a lovely caramelized crust on the lamb.
1 tablespoon Dijon mustard – Adds a tangy flavor that complements the lamb perfectly.
1/3 cup fresh lemon juice – Brightens up the dish with acidity, balancing the richness of the lamb and potatoes.
3/4 cup olive oil – Use high-quality olive oil to enhance the flavor and ensure moistness.
1 tablespoon dried Greek oregano – Essential for that signature Greek taste, bringing all the flavors together.
1 teaspoon paprika – Adds a subtle smokiness and vibrant color to the dish.
1/2 cup low-sodium chicken stock – Helps to keep the potatoes moist while they roast, enhancing flavor.
1/4 cup lemon juice (for ladolemono sauce) – Brightens the sauce and adds a refreshing tang.
1 teaspoon lemon zest (for ladolemono sauce) – Adds another layer of citrus flavor to the sauce.
2 teaspoons Dijon mustard (for ladolemono sauce) – This rounds out the flavor of the sauce and complements the lamb.
1 cup extra virgin olive oil (for ladolemono sauce) – Use a high-quality oil for the best flavor.
2 cloves garlic, minced (for ladolemono sauce) – Adds a punch of flavor to the ladolemono sauce.
2 teaspoons Greek dried oregano (for ladolemono sauce) – Ties the sauce back to the flavors of the main dish.
1 teaspoon salt (for ladolemono sauce) plus more to taste – Enhances all the flavors in the sauce.
1/2 teaspoon black pepper (for ladolemono sauce) – Balances the flavors of the sauce.
How to Make Greek Slow Roast Leg of Lamb with Potatoes
Follow these simple steps to prepare this delicious Greek Slow Roast Leg of Lamb with Potatoes:
Step 1: Season the Lamb
Begin by seasoning the leg of lamb with Diamond Crystal Kosher salt and black pepper. Place it on a wire rack-lined baking sheet and let it refrigerate uncovered overnight to enhance the flavor and tenderness.
Step 2: Set the Stage for Roasting
Remove the lamb from the fridge one hour before roasting so it reaches room temperature. Preheat your oven to 325°F and adjust the rack to the middle position.
Step 3: Prepare the Lamb for Flavor
Cut 5 garlic cloves into thin pointed slivers. Make slits in the lamb and insert the garlic slivers. This infuses the meat with robust garlic flavor as it roasts.
Step 4: Create the Marinade
In a blender, combine fresh rosemary, honey, Dijon mustard, lemon juice, remaining garlic, and olive oil. Blend until smooth. Pour half this magic marinade over the lamb, rubbing it in thoroughly. Let it marinate for at least 30 minutes while you prep your potatoes.
Step 5: Prep the Potatoes
In a large roasting pan, toss the Yukon Gold potato wedges with the remaining marinade. Pour in the chicken stock, season with salt, and sprinkle with paprika and oregano for added flavor.
Step 6: Roast Everything to Perfection
Place the lamb, fat side up, atop the potato wedges. Cover the pan tightly with foil and roast in the oven for about 3 hours. Check for tenderness; the meat should easily pull away from the bone. If it isn’t quite there, cover and roast for an additional 30-60 minutes.
Once the lamb is tender, increase the oven temperature to 450°F, remove the foil, and roast for another 10-12 minutes until it’s beautifully browned and inviting.
Once done, remove the lamb to a platter and tent with foil. Continue roasting the potatoes until most of the liquid evaporates, roughly 20-30 minutes more.
To serve, place the potatoes alongside the lamb on the platter. Degrease any remaining pan sauce and pour it generously over the dish. Finish off with a drizzle of ladolemono sauce after you whisk the sauce ingredients together to ensure every bite is bursting with zesty flavor.
You’ve just created a feast worthy of both everyday celebrations and momentous occasions! Enjoy your Greek Slow Roast Leg of Lamb with Potatoes and let every forkful remind you of the warmth of shared meals.
This showstopping Greek Slow Roast Leg of Lamb with Potatoes delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Greek Slow Roast Leg of Lamb with Potatoes Cooking Process
Start by seasoning the lamb and letting it marinate overnight for optimal flavor. Prepare your potatoes while the lamb comes to room temperature, then roast everything together. Finally, adjust the heat for those crispy edges just before serving.
Add Your Touch to Greek Slow Roast Leg of Lamb with Potatoes
Feel free to experiment with herbs like thyme or garlic instead of rosemary. You could swap honey for maple syrup or try adding some olives or feta to the potatoes for that extra Greek flair.
Storing & Reheating Greek Slow Roast Leg of Lamb with Potatoes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 350°F oven until warm, ensuring not to dry out the meat by covering it with foil.
Chef's Helpful Tips for Greek Slow Roast Leg of Lamb with Potatoes
- This professional-quality Greek Slow Roast Leg of Lamb with Potatoes relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
It reminds me of the time I made this dish for my family reunion. Seeing everyone gather, eyes wide with anticipation, made every hour spent waiting worthwhile. The happy chatter and laughter as we sat down to eat were priceless.
FAQs About Greek Slow Roast Leg of Lamb with Potatoes
What is Greek Slow Roast Leg of Lamb with Potatoes?
Greek Slow Roast Leg of Lamb with Potatoes is a delightful culinary masterpiece that combines a succulent leg of lamb with tender, roasted Yukon Gold potatoes. This dish features a variety of flavors, including rosemary, garlic, and lemon, which meld together beautifully during the slow roasting process. The result is fork-tender meat that falls off the bone, accompanied by perfectly seasoned potatoes that soak up all the delicious juices. Ideal for special occasions or Sunday dinners, this recipe is sure to impress family and friends alike.
How long does it take to prepare Greek Slow Roast Leg of Lamb with Potatoes?
Preparing Greek Slow Roast Leg of Lamb with Potatoes is easy and straightforward, though it does require some time. You’ll need approximately 15 minutes for initial preparation, which includes marinating the lamb and seasoning the potatoes. The cooking time is about 3 hours and 15 minutes in the oven, making it a total of around 12 hours if you count the overnight marination. Despite the lengthy process, much of the time is hands-off, allowing you to plan other activities while waiting for that mouthwatering meal.
What are the best potatoes to use for Greek Slow Roast Leg of Lamb with Potatoes?
For this delicious dish, Yukon Gold potatoes are the top choice due to their creamy texture and ability to absorb flavors. Their golden hue adds a beautiful color to the presentation as well. However, you can also consider using red potatoes or even russets if you’re in a pinch. Just make sure to cut them into large wedges to ensure they cook evenly and remain tender while soaking up the rich drippings from the lamb during roasting.
Can I make substitutions in the Greek Slow Roast Leg of Lamb with Potatoes recipe?
Absolutely! One of the joys of cooking is making a recipe your own. You can experiment with different herbs such as thyme or basil if rosemary isn’t your favorite. Additionally, feel free to replace honey with maple syrup for a unique sweetness. Don’t forget, you can add olives or feta cheese to the potatoes for an extra burst of Mediterranean flavor. The flexibility of this dish makes it fun to customize based on your tastes and dietary preferences.
Conclusion for Greek Slow Roast Leg of Lamb with Potatoes
In summary, Greek Slow Roast Leg of Lamb with Potatoes is a flavorful dish that combines savory lamb with perfectly roasted potatoes, creating an unforgettable dining experience. With simple ingredients and a slow-cooking process, you’ll achieve restaurant-quality results at home. Whether for special occasions or a cozy family dinner, this recipe impresses and satisfies. Embrace the journey of cooking and enjoy the delightful flavors that come from the Greek Slow Roast Leg of Lamb with Potatoes, sure to become a treasured addition to your culinary repertoire.
Greek Slow-Roasted Leg of Lamb with Potatoes
Ingredients
Equipment
Method
- Season the lamb with salt and pepper, then place it on a wire rack-lined baking sheet and refrigerate uncovered overnight.
- Remove the roast from the fridge 1 hour before roasting. Preheat the oven to 325°F and set the rack to the middle level.
- Cut 5 garlic cloves into pointed slivers. Make slits in the lamb and press the garlic into those slits.
- Place the rosemary, honey, Dijon mustard, lemon juice, remaining garlic, and olive oil into a blender and blend until smooth. Pour half of the marinade over the lamb and rub it all over. Let the lamb absorb the marinade for at least 30 minutes before roasting.
- Place the potato wedges into a large roasting pan. Pour the remaining marinade over the potatoes and mix well. Pour the chicken stock into the roasting pan. Season the potatoes with salt to taste and sprinkle the paprika and oregano all over.
- Place the lamb, fat side up, on top of the potatoes. Cover the pan tightly with foil and roast in the oven for 3 hours. Check the lamb with a fork; the meat should easily pull away from the bone and be tender throughout. If not, cover and roast for another 30-60 minutes and check again.
- Once tender, turn the heat to 450°F and remove the foil. Roast for another 10-12 minutes or until lightly browned.
- Remove the lamb to a platter and tent with foil. Continue to roast the potatoes until most of the liquid has evaporated (about 20-30 minutes).
- Place the potatoes onto the platter with the lamb. Degrease the remaining pan sauce and pour it on top of the lamb and potatoes. Serve lamb with ladolemono sauce.
- For the ladolemono sauce, blend or whisk the ingredients and season with salt to taste.
