Greek roast lamb

Greek roast lamb

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(35 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins


Serves 8
If Spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Nutrition and extra info

Nutrition: per serving

  • kcal685
  • fat36g
  • saturates14g
  • carbs32g
  • sugars4g
  • fibre3g
  • protein59g
  • salt0.54g
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  • 1 large leg of lamb, about 3kg/6lb 8oz
  • 6 garlic clove
  • 1 bunch oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ kg new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 400g can chopped tomato
  • large handful pitted baby kalamata olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…


  1. Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.

  2. Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.

  3. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

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Comments (39)

helenew's picture

This was actually the first lamb dish i cooked and it certainly wont be the last. Husband and I both thoroughly enjoyed this dish. We served it with roasted root vegetables which went well.

If you don't have the tomatoes or olives i wouldn't worry, we thought it wasn't necessary anyways.

icingonthefairycake's picture

This was fantastic I cooked it for Easter Sunday with roasted peppers and Roast carrot & bean salad with feta(recipe also on this site).So easy to make and fed 9 of us really good even the kids ate without a complaint.I am not a fan of olives but the sauce was lovely.I then stripped the rest of the lamb and added to a sautéed onion and pepper with the remaining sauce and stirred through pasta then topped with feta another great leftover dish for the family.This is most certainly a firm family favourite to be added to the family selection.

hlnharrison's picture

Delicious - Served with griddled marinated aubergine with feta and herbs. For us it was a delicious Sunday lunch but tasted good enough to serve at a dinner party.

huskymoma's picture

well what can I say mmmmm tasted great I will diffinatly do this one again

huskymoma's picture

MMMMmm only one problem with this recipe the garlic breath the next day!!
great food easy to cook and the potatoes and tomatoe are just to die for we made up a small amount of gravy with the meat juices which complimented the meal perfectly

joanneeland's picture

Seriously good lamb and very easy to make. Everyone commented on the flavour and had seconds. I served with cous cous and the spicy butter bean bake on this website. Will make again, going to have leftovers tomorrow in pitta with spicy mayo.

sussexgirl's picture

Made this yesterday for Sunday lunch and it got a huge thumbs up from everyone - even the sauce which a couple of my guests weren't too sure about before trying, but had more once they'd tried it. Served it with Gigantes Plaki and a mixed salad.

jeanieh's picture

Not being a lover of lamb, I was impressed with this recipe as I enjoyed it and it was a nice change for a Sunday roast. I couldn't find fresh oregano either but the dried variety worked just as well. I did have to cook it quite a bit longer than it stated though.

timstokes's picture

I agree that this works equally well with fresh rosemary.

nlwilliamson's picture

This was fab. Used rosemary instead of oregano. Beautiful fresh taste and have already been asked for the recipe. Will definitely use again.

jojo68's picture

made this for all the family and they loved it, especially the children.Made it again and added peppers and red onion to the pan half way through for a one pot meal, really simple and delicious

kittydowner's picture

I like the tomato and olive sauce best! It's easy to cook but perhaps I have over cooked the lamb somehow - I like it medium rare, so it didn't turn out as I expected. I used half a joint but still had to make the full portion for the lemon paste. Will do it again for sure.

wendy1970's picture

Perfect roast lamb! Fantastic flavour. Meat was incredibly tender. I needed to start this early for a dinner party and after an hour at 180C I turned it right down to 130C for about 3 hours. Nothing was spoiled and the potatoes took on all the gorgeous caramelised meat juices. Stunning dish would do it again and recommend to friends. I served it with a cos, spring onion and feta salad dressed with cider vinegar and olive oil (as recommended in the Good Food magazine) I think this refreshing side dish works a treat.

suzzlebell's picture

I cooked this for my boyfreind who is Greek, he loved it! Although he said he'd never had lamb cooked like that back home.

jowillmott's picture

Really easy to make. I also couldn't find Oregano and ended up using lemon thyme as I was adding lemon anyway this was a nice taste. Such a simple tomato and olive sauce too - a great touch. Served with new potatos and roasted vegetables.

missymoo_ireland's picture

Absolutely beautiful. I just finished eating this, great recipe. I used a mix of greek spices for lamb that I picked up on my holidays in crete last week, instead of the herb paste. Also, i like my roasts basted in wine, but I had none in the house. Instead I used buckfast (tonic wine made by monks and favoured by winos - dont ask) and it gave it a really wonderful flavour, slightly sweet but offset by the spices in the lamb. If you cant get buckfast or cant bring yourself to buy it in the supermarket, try another sweet, fortified wine.

beverleyc's picture

I couldn't find fresh oregano either, but it was fab with dried. It smelt and tasted delicious and was really easy to do with it all in one roasting tin. I used charlotte potatoes which were crispy on the outside and creamy on the inside. Delicious!

sweetlove's picture

This went down a treat at a luncheon to celebrate two birthdays in the family - cooked two legs at once. Fantastically easy dish and absolutely delicious. Made it with a mixture of fresh rosemary plus dried oregano as I could not find fresh oregano - yummy!

elainegrima's picture

This was very easy to make and it turned out to be excellent. Instead of stabbing the lamb I cut slits and filled with rosemary instead of oregano. I skipped basting and I served with potatoes and mushrooms. Good enough for a special dinner!


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