Are you looking for an impressive main dish? Nothing is more “Greek” than a roasted leg of lamb!! This Greek-style roasted leg of lamb with potatoes is guaranteed to impress a hungry crowd.
My favorite way to eat lamb is the way my dad makes it every Easter; on the spit with lots of ladolemono (lemony olive oil dressing). Since I don’t have a spit and my dad lives in N.Y (very sad face), I roast my lamb in the oven, which is WAY easier… I like to roast the lamb with potatoes. They soak up all that delicious flavor and are to die for. It’s perfect for Springtime, to serve at any gathering or for a Sunday family meal.
Let’s go over the ingredients:
- 4-5 pound bone-in leg of lamb
- 3 medium onions
- lots of garlic (I used about 20 cloves)
- potatoes
- salt
- oregano
- crushed red pepper
- black pepper
- olive oil
- fresh lemon juice (always use fresh!)
I put the whole garlic cloves in the pan with quartered onions and set the lamb right on top to marinate it. It’s best to marinate it overnight for maximum flavor, but make sure the meat comes to room temperature before you roast it.
What is ladolemono?
One of my favorite marinades is ladolemono. It’s a lemony olive oil paste that creates all of the magic. Use just a little bit of oil because lamb is very rich and has lots of natural fat. I add lots of oregano to cut through the gaminess of the lamb, and I use a lot of pepper because I like it a little spicer. However, you can adjust the amount of pepper. You may also add some finely chopped mint.
How big of a leg of lamb do I need?
For this recipe, I used a pretty big piece. It’s between 4 and 5 pounds. Use whatever you find that’s fresh and really good quality in your local Meat Market or Supermarket. After you rub on the marinade, make sure that it’s completely covered properly with the foil to either put it in the oven to cook or the refrigerator to marinate.
I used to teach lots of cooking classes before I had baby Laya, and this was one of the most popular recipes that I taught. So, I’ve taught how to make it many times. You can take my class, too!
Potatoes and side dishes for lamb
The potatoes can be added at two different times. It’s whichever you prefer.
- Add potatoes at the beginning with the garlic and onions: peel the potatoes and leave them whole or only cut them in half. They will soak up all of the delicious juices and be a little bit darker in color.
- OR… wait until halfway through cooking the lamb (1 and ½ hours before the meat is fully cooked): peel the potatoes and cut them into quarters.
If you’d like to skip the potatoes or just add another side, try Tzatziki Sauce, Mediterranean Rice Pilaf, orzo soup, toasted bread, or a fresh greek salad.
Halfway through the cooking time, it’s important to bast the lamb and remove the foil. This will allow the lamb to brown and some of the excess juices to evaporate off.
Roast the lamb until the meat is falling off the bone and the potatoes are tender. If your lamb is a little bit smaller, it might be ready sooner. So, just check on it every half hour until it’s nice, soft and falling off the bone. If you have a larger cut, increase the temperature of your oven to 475℉ halfway through cooking. The extra liquid will evaporate faster so the potatoes don’t get mushy.
When it’s done, let it rest for at least 15-20 minutes so that the juices can get redistributed. Sometimes the lamb will release a lot of oil, so you can just skim it off the top and do whatever you want with it. The garlic will completely melt when you touch it with your fork, the onion will be super soft, and the potatoes will be perfectly cooked.
Greek-style roasted leg of lamb with potatoes is my favorite Easter lamb recipe, but…
Try these other lamb recipes:
- Greek Lamb Shanks
- Crown Roast Rack of Lamb
- Lamb Kleftiko: Greek Lamb cooked in Parchment
- Lamb Fricasse
- Lamb & Orzo Soup
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GREEK ROASTED LEG OF LAMB WITH POTATOES
Ingredients
- 1 leg of lamb or shoulder (3 and 1/2 - 4 pounds)
- Garlic cloves, peeled (about 22)
- 8-10 potatoes, quartered and peeled
- 2-3 medium onions, quartered
- 2 teaspoons salt, plus more for potato seasoning
- black pepper to taste
- The Marinade:
- 1/3 cup lemon juice (2-3 lemons)
- 1/2 cup olive oil
- 5 heaping teaspoons of dried oregano, plus more for potato seasoning
- 1/2 teaspoon crushed red pepper flakes
- Ladolemono (lemony olive oil sauce):
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- sea salt and black pepper to taste
- Just whisk all of the ingredients together and pour in a nice gravy bowl or any nice small bowl and serve!
Instructions
- Preheat your oven to 400 degrees.
- Place the garlic on the bottom of the roasting pan. Place the leg of lamb on top of the garlic. Arrange the onions around the lamb.
- Whisk the marinade and pour over the lamb. Rub it all over so that everything is marinated. Sprinkle the salt and black pepper over everything. Make sure that you season all sides of the lamb.
- Cover with aluminum foil and bake at 400 degrees for 30 minutes.
- In the meantime, peel and quarter the potatoes and place them in a large bowl covered with cold water.
- Reduce the temperature to 350 degrees and cook for 1 and 1/2 hour more covered with foil.
- Drain the water out of potatoes and drizzle about 1/4 cup or less olive oil over them. Lightly season them with salt, pepper, and some dried oregano. Add the potatoes to the roasting pan with the lamb and bake covered for an hour.
- Remove the foil and bake for about 30 minutes more or until the meat is falling off the bone. Remember to baste the lamb with the sauce in the pan each time you handle the pan.
- Remove from the oven and let it rest for 25 minutes in the roasting pan. Transfer it onto a nice platter with the potatoes and serve it with a delicious salad and crusty bread! You can also prepare some more ladolemono sauce to serve with the lamb. Enjoy!!
- OPTIONAL: The potatoes can be peeled and left whole so that you may cook them together with the lamb from the start. They will be very flavorful but will become a bit dark. It's up to you! Let me know which way you like it better in the comments section below.

hi dimitra,
can this be done at a lower temperature 130C (275 F) for longer cook time and is this fail apart tender like with two forks or even by hand?
much thanks!
Hi Dimitra! I cooked this recipe 3 years ago for fathers day for the first time, my father is greek but he left greece when he was a teen. And since then, every special occasion or family event we had, he asked for it! Now im living in spain and everytime he comes to visit he asks for it! Needless to say, WE LOVE IT! Thank you so much for sharing it with us, and bringing some of Greece to our homes! 😘
I was not told how to clean the lamb 😥if I needed to remove the skin, I was lost on that aspect! but for the rest, The recipe looks great I will do it today.
Hi Thimitra! I just made this today exactly how you did it in your video. Turned out great! Delicious! Nostimo! Efharisto, Kookla!
Hi Dimitra
The temperature is it Fahrenheit or Celsius?
Hi Dimitra
Love your recipes
your lamb with potatoes
which cook book is that in pls
thanks
toni
Amazing authentic Greek lamb!
It’s my go to recipe for a lamb shoulder and everybody I make it for loves it! I have made it at least 10 times.
Thank you!
PS it is fall apart tender if you follow the recipe. Sometime you can leave it in longer if you want extra crispy bits.
I loved your recipe description. Roasting the leg of lamb till the meat is falling off the bone, the phrase made me smile since my husband always makes a joke of it being a major focus of Greek cooking…that meat will be cooked to fall off the bone. Good tip re the potatoes at the start or mid way. I usually have them at the start but never left them whole so they would get quite dark. So will try that slight difference. Thanks
Made this for our Easter Dinner 2021. It was fabulous! The lamb was tender and juicy and flavourful and the potatoes cooked perfectly. I also enjoyed the garlic cloves and onions which were almost like butter. We don’t often have lamb in Canada as there is not a big sheep industry but our nearby East Indian grocery store has an halal meat market and they manage to get local lamb. I am for sure going to make this again.
Thank you very much sharing the receipt of roasted lamb and vegetables and tried and enjoyed very much. Thank you once again!
👍👍👍🌹🌹🌹🌹🌹🌹🌹🌹🌹🙏🙏🙏🙏🥰
I always have an approximate time when I think my meat will be done. I start testing the temperature 1/2 hour before that time just in case: (1) I am wrong, (2) It cooks faster than I had planned, and (3) Because I want to make sure it is cooked perfectly! and please visit us for thanksgiving meat delivery: https://www.beckandbulow.com
Amazing recipe and my go-to lamb dish now for Easter or anytime I want to spoil someone!
I love how easy it is and how delicious it turns out I’ve cooked it about 10 times already! And everyone who tastes it loves it!
One help would be to make the cooking times clearer it is hard to scroll through and then read it all in a sentence. Maybe bullet points with the times would be better? Because even after doing it so many times I have to write it out by hand to make it easier to understand when I need to check it or do something. And just that the overall cook time is 3.5hrs or sometimes 4 het! We’ll worth it though!
Beautiful!!!!! I’m making Demitrias’ Lamb and potatoes for our Chritmas meal in Perth Australia with a Greek Salad….thanks!!!! X from pam
Hi Dimitra,
Can I do this with boneless lamb leg, that’s all I can find at my local Costco. Thank you!