If there’s one dish that defines Greek Easter — and honestly any special Sunday table — it’s a slow roasted leg of lamb. Fragrant with garlic, rosemary, and lemon, roasted low and slow until the meat is fall-off-the-bone tender, this is the kind of recipe that fills the whole house with the most incredible smell.
This Greek leg of lamb recipe uses two marinades and two roasting methods, so whether you have seven hours or two, you’ll end up with deeply flavorful, perfectly cooked lamb every time. And yes, it comes with golden, herb-roasted potatoes, because in Greece, that’s non-negotiable.
If you love this Greek Leg of Lamb Recipe, you will also love this Lamb Burger Bowl, Lamb Stew Avgolemono, or Slow-Roasted Leg of Lamb In Parcel- Kleftiko!
Why you will love this Greek Leg of Lamb recipe
Love a good meze spread? These 17 Light Greek Appetizers & Mezedes have all my favorite dips, fritters, and pies for easy spring entertaining.
Bone-in vs. Boneless leg of lamb — Which should you use?
Both work beautifully in this recipe, but they behave differently in the oven. Here’s how to choose.
Bone-in leg of lamb is the traditional Greek choice and my personal recommendation. The bone conducts heat from the inside out, which means more even cooking, and it adds a depth of flavor to the meat and the pan juices that you simply can’t replicate. It also makes for a more dramatic presentation on the table, which, if you’ve ever been to a Greek Easter dinner, you know matters. The trade-off is a slightly longer cooking time and a little more work when carving.
Boneless leg of lamb is easier to carve and cooks a bit faster, making it a great option if you’re feeding a crowd and need clean, even slices. If you go boneless, ask your butcher to butterfly it open — this gives the marinade even more surface area to work into the meat. You can then roll and tie it before roasting for a neat, uniform shape.
For this recipe: I call for bone-in, but the boneless method works with the same marinades and seasoning. Just reduce the slow roasting time by about 45 minutes to an hour, and use a meat thermometer to check doneness.
Here is what you need
- A leg of lamb, preferably on the bone. For the best results, look for American lamb at your butcher or a good supermarket. Spring lamb (younger, smaller legs) will be more tender and mild in flavor, ideal for this recipe. If you can, ask your butcher to score the flesh in a couple of places to make marinating easier.
- Rosemary and thyme sprigs. These fresh herbs complement the lamb flavor very well.
- Dijon mustard. It is the perfect condiment for a Greek roasted lamb.
- Garlic. A whole head of garlic is always a good idea! You will use it to infuse the lamb with so much flavor.
- Extra virgin olive oil, dried oregano, sea salt, and freshly ground pepper—simple Greek pantry staples.
- Lemons. One lemon, peel, and juice, is used for the first lamb marinade. The second is juiced and used to season the potatoes.
- Potatoes. My favorites are Yukon gold, but any kind will work just fine.
How to make Greek roasted leg of lamb
Step 1. Make the first leg of lamb marinade. In a food processor, add some lemon peel, a couple of garlic cloves, some olive oil, rosemary leaves and sea salt and pepper. Pulse until they are roughly ground.
Step 2. Rub the marinade all over the lamb. Make deep vertical cuts with the tip of your knife to the flesh and stuff them with a few rosemary leaves and a piece of garlic.
Step 3. Cover and marinate in the refrigerator for 3 to 12 hours.
Step 4. Make the second leg of lamb marinade. In a food processor, add some olive oil, garlic, dijon mustard, rosemary leaves, and thyme leaves (If they are soft, I add the whole thyme sprig).
Step 5. Cut the potatoes into quarters and add them to the roasting pan. Add olive oil, the juice of one lemon, and season with sea salt, freshly ground pepper, and dried oregano. Add two to three tablespoons of butter on top.
Step 6. Rub the marinade all over the leg of the lamb. It will mix with the previous marinade, that is fine. Place it over the potatoes. Cover with aluminum foil and slow-roast in the oven for 7 hours.
IMPORTANT: Take the lamb out of the fridge an hour before roasting to reach room temperature.
Alternative roasting method
If you don’t want to slow-roast the lamb, roast it at a higher temperature for a couple of hours.
- Preheat the oven to 180°C / 360°F.
- Cover the lamb and potatoes with aluminum foil and roast for 1½ hours.
- Then uncover and roast for 15 to 30 minutes, until potatoes are golden and crispy outside and lamb has nice crispy edges.
Jenny’s Tip
If the potatoes need more time and the lamb is ready, transfer it to a serving platter, cover it with aluminum foil, and continue roasting the potatoes until soft. Turn on the broiler for 5-10 minutes to develop crispy and caramelized edges.
How Long to Cook a Leg of Lamb
Cooking time depends on three things: the weight of the lamb, your chosen roasting method, and how you like your lamb cooked. Here’s a simple guide.
Slow roasting method (250°F / 120°C) — recommended
This is the Greek way. Low and slow gives you fall-off-the-bone tender meat with deeply caramelized edges.
| Weight | Cooking Time |
|---|---|
| 3 lbs | 5½ – 6 hours |
| 4 lbs | 6 – 6½ hours |
| 4½ lbs | 7 hours |
| 5 lbs | 7½ – 8 hours |
| 6 lbs | 8 – 9 hours |
Regular roasting method (360°F / 180°C)
| Weight | Cooking Time |
|---|---|
| 3 lbs | 1 hour 15 min |
| 4 lbs | 1 hour 30 min |
| 4½ lbs | 1 hour 45 min |
| 5 lbs | 2 hours |
| 6 lbs | 2 hours 15 min |
These are guidelines for well-done lamb. Always use a meat thermometer inserted at the thickest part of the meat, away from the bone, to check doneness. See the temperature guide in the recipe card below.
Planning ahead for a lunch table? For an Easter or Sunday lunch, put the lamb in the oven the night before at midnight. Take it out at 7am, cover it with foil, and let it rest on the counter. Reheat covered at 350°F / 175°C for one hour before serving. It will be perfect.
How do you like your lamb?
Lamb can be cooked to different doneness levels based on color, juiciness, and internal temperature. I prefer my lamb to be well done. Using a meat thermometer ensures perfectly cooked lamb every time. Measure the temperature at the center of the cut. Recommended temperatures:
- Rare 60°C / 140°F
- Medium rare 60–65°C / 140–149°F
- Medium 65–70°C / 149°F
- Medium well done 70°C / 158°F
- Well done 75°C / 167°F
FAQs
Storing and Reheating Your Greek Leg of Lamb
In the refrigerator: Leftover lamb keeps well in an airtight container in the fridge for up to 4 days. Store the potatoes separately if possible — they reheat better that way.
In the freezer: The lamb freezes beautifully for up to 3 months. Slice or shred the meat off the bone before freezing, and store in airtight freezer bags or containers. The potatoes don’t freeze as well, so I’d skip those.
Reheating: For the best results, reheat the lamb covered in a baking dish with a splash of water or chicken broth at 350°F / 175°C for 20–30 minutes until warmed through. This keeps the meat moist and prevents it from drying out. For smaller portions, the microwave works fine — just cover it to retain moisture.
What to do with leftovers: Greek roasted lamb leftovers are genuinely one of life’s great pleasures. Shred the meat and stuff it into warm pita with tzatziki and tomatoes for an incredible lamb gyro-style wrap, toss it into a salad, or serve it over orzo with a drizzle of olive oil and lemon.
What should you serve with Greek roasted leg of lamb?
- Roasted vegetables: Briam, the Greek version of ratatouille, includes eggplant, potatoes, and zucchini. Served alongside this lamb recipe is an easy and delicious way to turn the meal into a feast.
- Greek lettuce salad: A refreshing Greek salad with lettuce, cucumbers, feta cheese, and olives pairs perfectly with the rich flavors of roasted lamb.
- Arakas – Greek Sweet Peas With Dill: They add color and freshness to any meal. They also complement the flavors of lamb beautifully.
- Couscous: A fluffy bowl of couscous makes a great side dish for lamb. Add some toasted pine nuts and chopped herbs for extra flavor.
- Tzatziki: The classic yogurt-garlic dip is always a crowd-pleaser. Serve it alongside the lamb and potatoes to enhance all flavors.
More Greek traditional recipes you’ll love
Cooked it? Rate it!
Please leave a comment, we love hearing from you! Please subscribe to our newsletter for the latest updates.
Greek Leg of Lamb Recipe (Slow Roasted to Perfection)
Ingredients
- 4½ lb leg of lamb preferably on the bone
- 2 lemons
- 5 rosemary sprigs
- 5 thyme sprigs
- 1 garlic head
- 1 tablespoon dried oregano
- 2 lb Yukon gold potatoes
- 5 tablespoons butter
- ¾ cup extra virgin olive oil
- freshly ground pepper
- sea salt
Instructions
Marinate the lamb
- In a food processor, add some lemon peel, the juice from one lemon, a couple of garlic cloves, ¼ cup of olive oil, rosemary leaves and sea salt and pepper. Pulse until they are roughly ground.Rub the marinade all over the lamb. Make deep vertical cuts with the tip of your knife to the flesh and stuff them with a few rosemary leaves and a piece of garlic.Cover and marinate in the refrigerator for 3 to 12 hours.
When you are ready to roast
- Important: Take the lamb out of the refrigerator an hour before cooking to allow it to reach room temperature.
- In a food processor, add ¼ cup of olive oil, three or four garlic cloves, one tablespoon of Dijon mustard, a tablespoon of rosemary leaves, and a tablespoon of thyme leaves. (Add the whole thing in if the thyme sprigs are soft).Pulse until the marinade is smooth.
- Cut the potatoes into quarters and add them to the roasting pan. Add ¼ cup olive oil, the juice of one lemon, and season with sea salt, freshly ground pepper, and a tablespoon of dried oregano. Add four to five tablespoons of butter on top of the potatoes.Rub the marinade all over the leg of the lamb. It will mix with the previous marinade, that is fine. Place the leg over the potatoes.
Slow roasting method
- Preheat the oven to 120°C / 250°F
- Cover with aluminum foil and slow-roast in the oven for 7 hours. The lamb should have developed a nice crispy skin and the fat will have caramelized. If you want more crispiness uncover and roast under the broiler for a few minutes.
Regular roasting method
- This method is for fall-of-the-bone lamb. The meat will be tender and delicious and well done. For alternative doneness levels please see the recipe notes below.
- Preheat the oven to 180°C / 360°F
- Cover the pan with aluminum foil and roast for 1½ hours.
- Uncover and roast for 15 to 30 minutes, until potatoes are golden and crispy outside and lamb has nice crispy edges.
- Note for both roasting methods:If the potatoes need more time to get soft with nice caramelized edges, and the lamb is ready, transfer it to a serving platter, cover it with aluminum foil, and roast the potatoes until they are done.
Notes
- Rare 60°C / 140°F
- Medium rare 60–65°C / 140–149°F
- Medium 65–70°C / 149°F
- Medium well done 70°C / 158°F
- Well done 75°C / 167°F
Nutrition
STEP 1. Heat the olive oil in a skillet over medium heat. Saute the carrots with the onions and garlic for 3-4 minutes until the onions are fragrant.
STEP 2. Add the tomatoes, butter beans, sea salt, pepper, and about two cups of water, and cook on high heat for 20-25 minutes until they have developed a nice brothy sauce.
My husband enjoyed this so much, he said we need to make it again for the holidays.
Simple,easy, tender and flavorful. Perfect side dish at the Dinner Table.
I love how easy this dish was! So much flavor and I can definitely see this on the holiday dinner table this year! Since it’s still over 100F here I smoked this on the smoker and man was it tasty!
This would be such an impressive dinner to make and serve for the holidays! 🙂 Definitely a delicious looking showstopper.
This lamb was so tasty! My first time making it and it came out perfectly. Love the Greek flavors in it!
My lamb came out flavorful and tender. It was so delicious! This is the perfect way to cook a leg of lamb.
This is so delicious and looks really easy to make. Such a perfect holiday dish to make. Yum!
This dish looks incredibly delicious! It was roasted to perfection! A perfect treat for the Thanksgiving festivity! I love it!