Greek roast lamb

Greek roast lamb

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(54 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 cloves
  • 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…

  • 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, questions and tips

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Abbihann's picture
22nd Apr, 2019
Absolutely loved this meal which I cooked for the family Easter Sunday. Incredibly easy and lovely flavour. A firm favourite with the family now.
13th May, 2018
this was very easy and very delicious. all the family asked for the recipe.
MFJB's picture
1st Apr, 2014
Just a great easy to do mid week or dinner with friends recipe, so easy and quick to prepare.
10th Mar, 2014
Something different from the usual Sunday roast dinner. Great flavours an so easy to do.
10th Nov, 2013
This is an easy to prepare and very tasty recipe. I served an additional roasted garlic sauce along with cacik, roasted peppers and a Greek salad, it went down very well with my family, clean dishes all around..
21st Apr, 2013
Oops! Forgot to rate!
21st Apr, 2013
Wish I had a pound for every time I have been asked for this recipe. Sauce is incredible, people don't believe it's basically a tin of tomatoes, the transformation is amazing. Thanks Barney, lots of grateful fenlanders here! I serve with Greek salad, waitrose grand mange blanc, sometimes spiced butterbeans, and lots of red. Yum!
14th Apr, 2013
Absolutely brilliant, everyone in the family prefares it to standard roast lamb dinner. Cook the potatoes separately in duck fat.
17th Feb, 2013
Cooked this today. Gorgeous and sooo easy. Added rosemary and carrots . Followed with a summer fruit crumble with home made vanilla ice cream. Top Sunday lunch
12th Feb, 2013
My girlfriend and I cooked this a few days ago and it was very, very tasty - one word of caution though: we cooked a 2.4kg leg and even with a smaller joint most of the meat was medium rare, but around the bone there was still quite a lot of blood and pink meat. This wasn't a problem for us, but those who do not like their meat too pink should probably add a little bit on to the cooking time.


Adele Roberts's picture
Adele Roberts
12th Apr, 2020
Hi, how would you adjust the cooking time for a 1kg half keg of lamb? Thank you!
Esther_Deputyfoodeditor's picture
15th Apr, 2020
Hi, Esther from the food team here! We recommend cutting the cooking time by half. Check after this time. You may need to add on an extra 15 mins. Thanks for your question!
Abbihann's picture
22nd Apr, 2019
I used dried oregano because I couldn't source fresh at the time of cooking, and I added fresh chopped rosemary. I also added some crumbled feta to the tomato sauce at the end of cooking. I used fresh cherry tomatoes too. All worked really well.
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