GREEK ROASTED LAMB AND POTATOES

Greeks take their meat very seriously, especially lamb and goat. They treat it as the crown jewel of their kitchen, the pièce de résistance that steals the show every time! Roasted lamb and potatoes in the oven isn’t just another Greek dish. It captures the essence of Greek culinary heritage. Find out why!

Jump to:

• Why make this lamb dish
• The Mediterranean way of eating
• The recipe's history
• Key ingredients and tips
• Meal prepping this dish
• How to make Greek lamb with potatoes
• A guide for roasting lamb
• Expert Tips
• How to serve Greek lamb
• What to serve with lamb and potatoes
• How to serve leftover lamb
• How to store and freeze
• Recipe
• Comments

Why make this lamb dish

When it comes down to meat dishes, - no offense to chicken, beef, or pork- but lamb (and goat) is the king of the Greek Mediterranean cuisine. Some of you may don’t like lamb because of its “funny” taste. It’s ok there are other delicious options too. Nevertheless, have you tasted a traditional Greek-style lamb with potatoes?

Take my hand (meaning read my post) and I will guide you step-by-step to another way of eating lamb meat.

This dish is called “Arni ston fourno me patates” = “Lamb in the oven with potatoes” (“Αρνί στον φούρνο με πατάτες” in Greek).

First, let’s take a look at the reasons to make it.

Traditional recipe: Rest assured, this recipe is foolproof, deeply traditional, and devoid of any modern additions that stray from the authentic essence of Greek lamb. You're in for an authentic culinary experience, true to its origins!

Simplicity: Greek cuisine often emphasizes simplicity, and this dish is no exception. With just a few quality ingredients you create a delicious and satisfying meal.   

Easy to make: it looks intimidating and complicated but it isn’t. Place the ingredients in the baking pan/dish and follow my simple tips for assuring success. The rest is waiting time.

One-pan wonder: This dish is a convenient one-pan meal, perfect for gatherings with family and friends. It allows the lamb to roast slowly, hence tender and juicy meat, while the potatoes soak up all the savory juices. Meanwhile, you prepare other dishes, (the dessert, etc), have plenty of time to make the table, and dress up to impress.  

Celebration of quality ingredients: Greek cooking celebrates fresh, high-quality ingredients, and roasted lamb with potatoes is a prime example. Whether sourced from local farms or seasoned with olive oil and oregano from Greece, each component contributes to the dish's exceptional taste and aroma.

The Mediterranean way of eating

The Mediterranean Diet is mostly vegetarian and meat is reserved for special occasions like Christmas, Easter, and other major social events like weddings. The reasons for that were mostly financial and religious. The majority of people in the Mediterranean were poor enough to afford meat on their table while Orthodox religion imposes almost 200 days of fasting per year (fasting means no meat consumption).

Consequently, this limited availability of meat led to the development of a predominantly plant-based diet in the Mediterranean region. Vegetables, fruits, legumes, grains, and olive oil became the staples of everyday meals, celebrated for their affordability, abundance, and health benefits. However, on festive occasions such as Christmas, Easter, and weddings, the inclusion of meat symbolized abundance, hospitality, and the joy of communal gatherings.

The recipe's history

Not interested in food history? No problem Jump to Recipe

Greeks love eating meat (especially lamb and goat) and this is only an understatement. Eating meat is associated with happiness, celebration, and prosperity. When you want to make the perfect dinner to please and/or impress your guest is almost an unwritten law to serve meat in abundance. A Greek festive dinner is meat-centered and this is deeply rooted in our social interaction.

Do you think I exaggerate? Well, then you better watch this video:

Is that scene hilarious, or what? No matter the fun, this scene is 100% accurate. Lamb (and goat) is the star of the Greek Mediterranean diet and it is inconceivable, insane, and totally crazy not to eat lamb.

Especially, Easter. Roasting a lamb at Easter is a ritual and we may find the roots of that custom back in Ancient Greece (meat was consumed after sacrifice).

Ancient Greek sacrifices were integral to religious and cultural life, involving the ritual slaughter of sheep, goats, and cattle. These ceremonies, conducted by priests or trained individuals, served various purposes, including seeking divine favor, expressing gratitude, and ensuring fertility. Sacrifices were central to festivals and communal gatherings, reinforcing social bonds and providing a framework for understanding the relationship between gods and mortals.

Finally, I suggest reading another post with a delicious lamb recipe called kleftiko (lamb on parchment paper). Save the recipe and find out the recipe’s interesting history as well. 

Key ingredients and tips

This is the most important part of the recipe. Because when it comes down to a Greek Mediterranean recipe, high-quality ingredients are paramount. The success of a Greek dish hinges entirely on the freshness, authenticity, and purity of the ingredients used.

Each component plays a crucial role in achieving the distinctive flavors and textures that define Greek cuisine. Without top-notch ingredients, the true essence of a Greek dish isn't fully realized.

The above statement leads us to the following question…

What is the best cut of lamb?

In addition to spit-roasted lamb, Greeks also prepare other cuts such as lamb chops, leg of lamb, and lamb shoulder. They prefer younger lambs called milk-fed lambs because the meat is tender and the taste is milder. (I know this post is a nightmare for our vegan friends).

So I propose to purchase smaller cuts preferably leg of lamb because it is flavorful and tender enough for roasting. Lamb shoulder is another choice but isn't always as tender as a leg of lamb. So, for me, a leg of lamb is the winner for this dish.

I recommend purchasing a bone-in cut because it will keep the meat tender and add flavor to your roast.

Remove the excessive fat BUT not all of it. Come on, my friends! It’s a special dish. Allow yourself a special meal. The meat and the potatoes are cooked in fat and that’s how this dish is turned tender and extra delicious.

What is the best roasting pan?

For roasting a whole leg of Greek lamb with potatoes, a large, heavy-duty roasting pan with high sides is ideal. Here are some recommended types of roasting pans:

1. Stainless steel roasting pan: Stainless steel pans are durable, conduct heat evenly, and are easy to clean. Look for one with sturdy handles and a non-reactive surface.
2. Enamel-coated roasting pan: These pans offer excellent heat distribution and retention, and the enamel coating makes them easy to clean.
3. Cast iron roasting pan: They provide superior heat retention and are excellent for achieving a crispy exterior on the lamb and potatoes. They require seasoning and may be heavier to handle, but they offer exceptional results.
4. Aluminum roasting pan: Aluminum pans are lightweight and conduct heat well, making them a budget-friendly option. Look for a heavy-gauge aluminum pan for durability.

When selecting a roasting pan, consider the size and weight of your lamb leg and potatoes, ensuring that the pan is large enough to accommodate them without overcrowding. Additionally, opt for a pan with sturdy handles for easy maneuverability, especially when transferring in and out of the oven.

Potatoes

Potatoes are cooked alongside the lamb in the same pan, absorbing the flavorful juices and fat of the meat. Stick to either Russet or Yukon Gold potatoes. I don’t use baby potatoes because local Russet production is delicious and cheaper.

However, if you use baby potatoes let me know how your Greek lamb and potatoes turn out.

The herbs

Garlic (cloves, fresh garlic) and oregano (dried or fresh) stand as the primary herbs for Greek lamb and potatoes. It is the only combo that this traditional dish uses. You see, this is a highly traditional recipe and the lamb should be the king, taste-wise.

If lamb tastes funny to you, maybe this isn’t your dish. There are countless dishes around the web using lamb and a zillion combinations of herbs that cover its intense taste (especially with rosemary). Go for these recipes instead.

In all honesty, these recipes have nothing to do with the authentic traditional Greek lamb and shouldn’t be called “Greek lamb recipes” because this is NOT how Greeks eat lamb. As simple as that.

Lemon-olive oil-mustard seasoning

This is a popular combo that accompanies lamb and potatoes. Of course, mustard is a modern addition (I presume a modern urban kitchen’s ingredient). This combo creates a well-balanced marinade that enhances the natural flavors of the lamb and potatoes, without overshadowing or overpowering them.

Meal prepping this dish

You can prep this dish the day before roasting and it is a clever move because prepping means marinating the lamb. Place the meat coated with the seasoning either in a ziplock bag or place it in a big bowl or pan. Cover and lay it flat and turn it halfway through so that both sides are seasoned.   

You can cut the potatoes into wedges and place them in a bowl. Cover with water and keep them in the fridge overnight. The following day drain the water and scatter them around the lamb.

How to make Greek lamb with potatoes

A guide for roasting lamb

Greek roast lamb is cooked until well done. No pink or red inside. Generally speaking, Greeks prefer their meat well-done, which is a shame when you eat a nice beef cut but lamb is another story.

Lamb is cooked covered for most of the cooking time on low heat, and this method yields tender and flavorful meat. Consequently, no pig parts are necessary to keep it juicy. But this is how Greeks serve their lamb. For the rest of you, I've whipped up something really useful.

Even though each cut of lamb needs slightly different roasting methods, I believe that the following table can be extremely helpful, especially for novice cooks. And for those who don't have a thermometer available.

Either you choose a lamb leg or shoulder, find below a general guideline for roasting at 360°F (180°C), with approximate cooking times per pound (and per kilogram) for different levels of doneness:

Roasting Level	Rare (Internal Temperature: 125°F / 52°C)	Medium (Internal Temperature: 145°F / 63°C)	Well Done (Internal Temperature: 160°F / 71°C)
4-5 lbs (1.8-2.3 kg)	25 minutes per pound (55 minutes per kilogram)	30 minutes per pound (65 minutes per kilogram)	35 minutes per pound (75 minutes per kilogram)
5-7 lbs (2.3-3.2 kg)	20 minutes per pound (45 minutes per kilogram)	25 minutes per pound (55 minutes per kilogram)	30 minutes per pound (65 minutes per kilogram)
7-9 lbs (3.2-4.1 kg)	15 minutes per pound (35 minutes per kilogram)	20 minutes per pound (45 minutes per kilogram)	25 minutes per pound (55 minutes per kilogram)

Please keep in mind that times may vary depending on factors such as oven performance, and the specific shape and thickness of the lamb leg.

Additionally, because of residual heat, your lamb will continue cooking after being removed from the oven. Therefore, I recommend taking it out when it's 5-10 degrees below your desired temperature. It will reach your preferred level of doneness as it rests.

I recommend using a meat thermometer for novice cooks to ensure accuracy and safety when roasting meat.

Expert Tips

Find below the most important cooking tips that will help you serve the best Greek-style roasted lamb and potatoes:

• You should always purchase the best ingredients. For this recipe you need the best cut of lamb you can find. According to the Greeks, this is a young lamb. It has a lovely slight gaminess, and it is tender and juicy.
• Remove the excessive fat but not all of it. The meat and the potatoes are cooked in fat and that’s how this dish is turned tender and extra delicious.
• Remove the lamb from the fridge for at least 30 minutes before roasting.
• Don't add too much lemon juice. The potatoes become tough.
• Cover the roasting pan, with a lid or a parchment paper- foil wrap. The lamb will be slowly cooked and be more tender.
• Cut the potatoes uniformly so they cook evenly.
• Rinse the potatoes. The starch makes the potatoes stick together.
• If the lamb has roasted and the potatoes have not, remove the lamb and continue roasting the potatoes.
• Because residual heat continues to cook your lamb after it's removed from the oven, I suggest taking it out when it's 5-10 degrees below your desired temperature. It will reach your desired level of doneness as it rests. This tip is mostly for rare and medium doneness.

How to serve Greek lamb

This meal embodies the essence of Greek celebration and tradition, gracing our tables on occasions like Sunday family dinners, Christmas, Thanksgiving, birthdays, weddings, and, most notably, Easter (unless we're savoring the tradition of grilling lamb on the spit).

We all want to offer a cracking Sunday or Easter lunch to our family and friend get-together. A mouthwateringly tender roasted lamb to celebrate this unique day so special that its taste will be remembered for years. 

Serve the roasted lamb on a big platter surrounded by the potatoes. Top it with fresh herbs if you want to add a green note. The eldest family member usually carves the meat and everybody gets the cut they like. Just imagine the laughter and joy filling the room, making each bite of succulent lamb and flavorful potato a shared delight and a cherished memory in the making.

What to serve with lamb and potatoes

The best accompaniment for this dish is tzatziki (Greek yogurt and dill dip). For Greeks, this is the best combo. It is like an unwritten law: a lamb dish cannot be without tzatziki. It's like something essential is missing from the taste. Don't ask why. It is what it is.

Then there are salads. Greek salad and Greek lettuce salad What more to say? They are Greek and salads. Refreshing and delicious.

Maybe you want to take a meal to the next level. Why not? Make this yellow rice pilaf to serve along with the lamb. Your guests are going to love it.

How to serve leftover lamb

Leftover lamb can be served in various delicious ways. Here are some ideas:

1. Sandwiches/wraps or pita bread: Shred the leftover lamb and place it in sandwiches/wraps or pita bread with your tzatziki or this eggplant dip, vegetables, and spreads. Add some sliced potatoes for extra flavor and texture.
2. Salads: Slice the leftover lamb thinly and add it to a salad with lettuce, tomatoes, cucumbers, olives, feta cheese, and a vinaigrette dressing. Serve alongside leftover potatoes for a hearty meal.
3. Stir-fry or frittata: Cut the lamb and potatoes into bite-sized pieces and stir-fry them with vegetables like bell peppers, onions, and zucchini. Season with spices like oregano, garlic, and lemon for extra flavor. If you want to add more protein, eggs will provide an excellent frittata.
4. Soups or stews: Use the leftover lamb and potatoes to make a hearty soup or stew. Combine them with broth, vegetables, and herbs like rosemary and thyme for a comforting meal.

How to store and freeze

Storage: Allow the lamb and potatoes to cool down to room temperature after cooking. If you plan to consume the dish within a few days, store it in the fridge for 3-4 days.

Freezing: If you have a large batch, divide it into meal-sized portions. Place the portions in airtight containers or freezer bags and remove as much air as possible to prevent freezer burn. Label the containers or bags with the date of preparation to keep track of freshness.

Greek lamb with potatoes can typically be stored in the freezer for up to 2-3 months.

Thawing: When ready to eat, thaw the frozen dish overnight in the refrigerator or use the defrost setting on your microwave.

Reheating: Reheat at a low temperature to ensure even heating and prevent drying out.

Recipe