Greek roast lamb

Greek roast lamb

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(50 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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3rd Nov, 2010
i used tyme and rosemay instead off oregano it was beautiful, i marrinated it for 2 hrs,
1st Oct, 2010
Made this with 2 smallish gigots of lamb, & left out the tomatoes at the end. It was picture-perfect, tasted wonderfully amazing, & husband gave supreme compliment: "you can make this any time for my parents..."
9th May, 2010
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.
5th Apr, 2010
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.
9th Nov, 2009
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.
5th Oct, 2009
well what can I say mmmmm tasted great I will diffinatly do this one again
23rd Sep, 2009
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
20th Sep, 2009
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.
7th Sep, 2009
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.
22nd Aug, 2009
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.


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