Description
A classic Greek oven-roasted lamb and potatoes dish infused with lemon, garlic, and herbs, delivering rich Mediterranean flavor and comforting tenderness.
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
Instructions
- Preheat the oven to 180°C.
- Place the lamb in a large roasting pan and arrange the potato wedges around it.
- Drizzle olive oil and lemon juice evenly over the lamb and potatoes.
- Add crushed garlic and sprinkle oregano and rosemary over everything.
- Season with salt and black pepper, then gently toss the potatoes to coat them well.
- Roast in the oven for about 2 hours, basting occasionally with the pan juices.
- Once the lamb is tender and golden, remove from the oven and let it rest for a few minutes before serving.
Notes
Add carrots or onions for extra flavor and sweetness.
Include lemon zest for a stronger citrus taste.
Swap rosemary with thyme or use both for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at low temperature with a splash of water or broth to retain moisture.
Avoid overcrowding the pan to ensure crispy potatoes.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
