Name: Arni me Patates sto Fourno
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Greek
Ingredients: 1 kg lamb; 800 g potatoes, peeled and cut into wedges; 80 ml olive oil; 60 ml lemon juice; 4 garlic cloves, crushed; 1 tbsp dried oregano; 1 tsp salt; 1 tsp black pepper; 1 tsp dried rosemary

I prepare this classic Greek dish when I want something deeply comforting and full of Mediterranean flavor. The lamb becomes incredibly tender while the potatoes soak up all the lemony, garlicky juices, creating a rich and satisfying oven-roasted meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 kg lamb

800 g potatoes, peeled and cut into wedges

80 ml olive oil

60 ml lemon juice

1 tbsp dried oregano

1 tsp salt

4 garlic cloves, crushed

1 tsp black pepper

1 tsp dried rosemary

Directions

I start by preheating the oven to 180°C. Then I place the lamb in a large roasting pan and arrange the potato wedges around it.

Next, I drizzle the olive oil and lemon juice evenly over both the lamb and the potatoes. I add the crushed garlic and sprinkle oregano and rosemary across everything.

After that I season with salt and black pepper, then gently toss the potatoes so they are well coated in the juices.

I roast the dish in the oven for about 2 hours, making sure to baste it occasionally with the pan juices. This helps keep everything moist and flavorful. Once the lamb is tender and golden, I remove it from the oven and let it rest for a few minutes before serving.

Servings and timing

This recipe makes 4 servings.

Prep time is 15 minutes, cooking time is 120 minutes, making the total time 135 minutes.

Each serving contains approximately 520 kcal.

Variations

I sometimes add carrots or onions to the roasting pan for extra depth and sweetness. If I want a stronger citrus flavor, I include a bit of lemon zest. For a slightly different herb profile, I swap rosemary with thyme or add both together.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature to keep the lamb tender and prevent it from drying out. I sometimes add a splash of water or broth before reheating to maintain moisture.

FAQs

Can I use a different cut of lamb?

I can use shoulder or leg cuts, and both work well. I find that bone-in pieces tend to give more flavor.

Can I prepare this dish ahead of time?

I often assemble everything a few hours ahead and keep it refrigerated. Then I bake it when I’m ready.

Why are my potatoes not crispy?

If I overcrowd the pan, the potatoes steam instead of roast. I make sure they have enough space and baste them properly.

Can I cook this at a higher temperature?

I can increase the temperature slightly for a crispier finish, but I prefer slow roasting to keep the lamb tender.

What can I serve with this dish?

I like serving it with a simple salad, crusty bread, or even a side of yogurt for a refreshing contrast.

Conclusion

I always come back to this Arni me Patates sto Fourno recipe when I want something hearty, traditional, and full of flavor. It’s a timeless Greek dish that brings warmth to the table with minimal effort, and I find it perfect for both family meals and special occasions.

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