Today is Orthodox Easter (Pascha-Πάσχα), which some years falls exactly on the same day as Western Easter, but this year is several weeks later. This Greek Roast Leg of Lamb with Lemon Potatoes is the traditional centerpiece of the Greek festive table and it is always enjoyed with a big spread of appetizers and seasonal side dishes. Alongside the savory dishes, there is always a sweet Easter bread, called tsoureki, and of course, dyed eggs and little orange cookies.
How a Greek Roast Leg of Lamb with Lemon Potatoes are made
Since most of us do not have either the big spit required to roast a whole lamb outdoors, or the space in our backyards to do so, I am going to share an easier recipe for a slow-roasted leg of lamb instead. This leg of lamb is flavored with garlic, lemon and fresh herbs, which are first lightly sautéed to enhance and deepen their flavor, and then get rubbed in the inside and outside of the meat. The butterflied leg of lamb is then rolled up, tied and slowly roasted at a low temperature, then finished on a high temperature to give it a nice crispy crust and perfectly cooked cut of meat. The result is a tender, juicy, boneless leg of lamb with a wonderful texture and the irresistible aroma of the fresh herbs and lemon.
The lemon Potatoes
To go with the leg of lamb, oven-roasted, lemon and garlic potatoes are a must. They are super easy to prepare and only need about 30 minutes in a hot oven. You can also toss carrots and onions into the pan with the potatoes, if you wish.
Καλό Πάσχα – Happy Easter to all my Greek friends (and those of you who celebrate both Easters)!
- 3-3½ lbs. boneless leg of lamb, butterflied (see note)
- 3 TBSP. Greek olive oil
- 1 small shallot, minced
- 3 garlic cloves, minced
- 1 TBSP. fresh rosemary leaves, finely chopped
- 1 TBSP. fresh thyme leaves, finely chopped
- ½ tsp. dried Greek oregano
- ¼ tsp. red pepper flakes
- ¼ tsp. freshly ground pepper
- 1½ tsp. sea salt
- --- zest of one small lemon
- Place the leg of lamb on a cutting surface and trim most internal fat and any excess connective tissue. Do not trim much of the outside fat, however, as it imparts moisture and flavor to the rest of the cut. Spread the lamb as flat as possible and, with a sharp boning knife, make small cuts along the thicker parts of the meat as needed, so as to get an even thickness. This will make rolling easier later. You can also ask your butcher to butterfly it for you. Carefully score the meat on the inside, so that the herb mixture can seep in to all of the scorings and soak up all the flavor while roasting. Make sure not to score all the way down and cut the outer layer of meat – just small ¼” inch cuts on the inside only will do.
- Prepare the “wet” rub: In a small skillet set over medium-low heat, heat the olive oil and add the shallot, garlic, rosemary and thyme. Cook for two minutes and then add the oregano, pepper flakes salt & pepper and lemon zest. Cook for a couple more minutes (making sure not to burn the garlic) and then remove it from the heat and let it cool.
- Pour two thirds of the rub over the inner side of the butterflied lamb. Spread it all over the meat and push it into the scores you made. Carefully roll tightly into a log along the longest side. Tie the roll with some kitchen twine at 1½” intervals, to make sure it does not open up while roasting. Let it sit in the refrigerator (uncovered, so we get a crisp crust) for at least two hours or, even better, overnight. A longer stay with the rub will give the lamb a better flavor and texture.
- Take the lamb out of the refrigerator and allow it to sit at room temperature for 30 minutes. Preheat the oven to 275° F. Adjust oven rack to the lower middle position. Line a rimmed baking sheet with heavy-duty foil. Place the lamb on the baking sheet and transfer the sheet to the oven. Roast for about 1¼ to 1½ hours, depending on the thickness and the size of the leg or lamb. The best way to ensure proper doneness is to use an instant-read thermometer inserted into the thickest section of lamb – it should register between 130°F to 135°F, for a perfect pink center. Remove the lamb from oven and let it rest, loosely covered with aluminum foil, for about 15 minutes.
- While the lamb is resting, increase the oven temperature to 450°F. Return the lamb to the oven and roast it for about 8-10 minutes or until the exterior is golden brown and crisp. Remove it from the oven, place it on a cutting board, and, let it rest for about 5-8 minutes. Remove the twine and slice the lamb into thin slices. Serve with roasted potatoes.
- 3 large baking potatoes, (or 6 medium Yukon Gold) peeled and quartered lengthwise
- 3 TBSP. extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp. dried Greek oregano
- ½ teaspoon salt
- ¼ freshly ground pepper
- --- juice of ½ medium lemon
- ¼ cup water (or pan drippings of a roast)
- Preheat oven to 400°F.
- Prepare the potatoes and place them in a glass or ceramic baking pan. Add the olive oil, garlic, oregano, salt, lemon, and water. Mix well and arrange the potatoes in a single layer. Bake for 30 to 40 minutes or until the potatoes are fork tender. If necessary, add more hot water and gently mix once or twice during baking.
- Once the potatoes are cooked, place them under the broiler for 5 minutes to get some nice golden brown color. Serve at once.
Beautiful, Marilena! Thank you! This will be my next Easter offering to my family…
Happy Easter. Καλό Πάσχα!
– Ratatouille
Hi Ratatouille, I am so glad you plan to try this lamb recipe – I promise it will not disappoint! Just keep an eye on the internal temperature as it slow roasts, that’s all!
My favorite of all foods!!!!!
Thank you for working so efficiently to keep us informed and on top. I treasure these recipes. Thank you.
Thank you so much for your kind comments Lynn! Look forward to seeing you at the school soon!