Name: Greek Roasted Leg of Lamb
Prep time: 10 min
Cook time: 420 min
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

A Greek roasted leg of lamb with garlic and rosemary is a delicious and timeless classic dish. The succulent, tender meat is infused with rosemary and garlic, making for a mouthwatering flavor that is savory and satisfying. Greek roasted leg of lamb is perfect for sharing with friends and family, making it popular for festive Sunday gatherings and special occasions.

If you love this Greek Roasted Leg of Lamb, you will also love this Lamb Burger Bowl, Lamb Stew Avgolemono, or Slow-Roasted Leg of Lamb In Parcel- Kleftiko!

A Greek roasted leg of lamb with potatoes in a serving platter on a table with lemon halves around and herbs.

Why this recipe sings

This recipe offers two roasting methods. With both methods, the meat is perfectly cooked and infused with lemon, garlic, rosemary and thyme, creating a satisfying and irresistible flavor.

I recommend using the slow cooking method for an unforgettable fall-of-the-bone leg of lamb.

This recipe also has two marinades. The first is to marinate the lamb ahead of time for 3 to 12 hours in the refrigerator. The second is applied right before roasting.

This dish brings people together, perfect for special occasions or a cozy family Sunday dinner. A Greek roasted leg of lamb is a timeless classic that will impress and satisfy.

Here is what you need

A leg of lamb, preferably on the bone. The bone adds flavor, although the cooking time is a bit longer. You can ask your butcher to do two big cuts in the flesh to make it easier to cook and cut the portions later. It is not a necessary step, though.
Rosemary and thyme sprigs. These fresh herbs compliment 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

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Make the first leg of lamb marinade

Garlic, lemon peel and rosemary in a food processor with some olive oil. — 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.

Hands rubbing marinade on a leg of lamb in a roasting pan on a kitchen counter. — 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.

A leg of lamb with marinade on in a roasting pan. — Cover and marinate in the refrigerator for 3 to 12 hours.

IMPORTANT: Take the lamb out of the fridge an hour before roasting to reach room temperature.

Make the second leg of lamb marinade

A food processor bowl with garlic, thyme sprigs, and dijon mustard. — 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).

Lamb marinade in a food processor. — Pulse until the marinade is smooth.

Peeled potatoes in a roasting pan seasoned with sea salt, pepper and oregano with pieces of butter scattered on them. — 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.

A leg of lamb with marinade on top of potatoes in a roasting pan. — 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.

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.

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.

Timing your slow-cooked lamb

When serving your roast, planning and considering the timing is important. For lunch, you can roast the leg overnight. Put it in the oven at 12 pm to slow roast for 7 hours. Take it out at 7 a.m. and let it sit on the counter covered. An hour before serving, reheat it in the oven for an hour, covered at 175°C / 350°F.

If serving at dinner, roast the lamb to your desired schedule.

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

Detail of a Greek roasted leg of lamb with potatoes on a serving platter with herbs.

Sides for Greek 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.