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


  • 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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14th Oct, 2012
Really great recipe, I bulked out the sauce with another can of tomatoes and a big handful of olives. So easy to do and looks and tastes like you have spent ages on it.
3rd Apr, 2012
Simply delicious! One of the best roast legs of lamb recipes ever! Will do again soon!
25th Mar, 2012
Made this for Sunday dinner, really enjoyed it the lamb was melt in your mouth sunshine on a plate :0)
25th Jan, 2012
Absolutely delicious. one of our favourite roasts. Make a great change from the usual boring roast lamb, mint sauce, veg, spuds and gravy.
19th Aug, 2011
Have made this many times and never had a dissapointed guest. Great recipe many thanks !
25th Apr, 2011
Oh my goodness, I cooked this for yesterday's Easter Sunday lunch soooooo delicious! Actually my mouth is watering just remembering how tasty the lamb was. Delicious tomato sauce as well. I served this alongside the simple Cos salad as recommended by the recipe. May need a bit of bread to mop up every last bit of that sauce;)
16th Apr, 2011
you must try this - one of the best meals I have ever eaten!! My boyf used the word phenomenal
17th Feb, 2011
This tasted fabulous, cooked for a relaxing meal with friends and it got lots of compliments. Served with Greek salad, the sauce has a lovely fresh taste. Leftovers were turned into lamb rogan Josh also found on this site.
5th Dec, 2010
3rd Nov, 2010
i used tyme and rosemay instead off oregano it was beautiful, i marrinated it for 2 hrs,


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