Greek Roast Leg of Lamb with Potatoes

Fantastic! Really enjoyed this. Trying it again tonight, with only 1/2 cup of lemon juice and a little more wine to compensate. This actually worked out better, since I zested and juiced two lemons, which was 1/2 a cup of juice, so I only needed two lemons...last time I needed 3 to get enough juice. The lemon flavour is great, but I think it will be a better balanced taste with less juice and more wine. In any case, I highly recommend trying this recipe.

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Evelyn, I wanted to thank you for posting all your recipes (especially the ones I'm about to rate.) You have become a staple in my kitchen!! I made this lamb for the Friday after Thanksgiving. I have a friend who raises grass-fed, non-GMO, no hormone, etc etc lamb. So I bought 1/2 a lamb. I knew for any lamb recipe, Evelyn is my go-to lady!! This was fantastic. I followed the recipe exactly, my leg roast may not have been quite 6 lbs. I used fresh herbs. I let it marinate longer than overnight. I served it with Cherry Tomato and Zucchini Sauté and Broccoli with Lemon-Garlic Crumbs I also used tiny potatoes. It was so lovely!! My Father-in-law RAVED about how fantastic the dinner was. Thank you so much, Evelyn!!

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I had used a whole boneless leg of lamb with fresh herbs. Marinated it for 3 days, because plans got changed at the last minute. We cooked the lamb and potatoes for 1 hour before I had to take the lamb out. If we left it in any longer, it would have been overcooked. Meanwhile the potatoes were not quite cooked and I had to zap them in the microwave to finish them off. Next time, I will put the lamb on the barbecue and roast baby potatoes in the oven (3-4 per person - we had way to much leftovers) Loved the seasonings on the roast, especially using fresh herbs....that was top drawer!!! I would definately do this roast again, just change the method of cooking! Kudos, Evelyn on a wonderful recipe!!

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This was a very good recipe for a special occasion; Christmas Day for me. Being single, I decided to get three slices of Leg of Lamb (2lbs) instead of a whole leg. I had to reduce the amount of ingredients, cooking time and turned & based half way through. I also made a side dish of Feta Cheese with olive oil & spices... and a Lemon, dry mint and butter sauce as well. Thanks Evelyn for taking me back to Greece for a day! Pass the wine please...

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I made this roast for Easter and it was fantastic! I published the first picture here. I roasted vegetables under the roast with the marinade. I forgot to coat them with oil first and that is why they are black with carmelization (piled at top of photo), but they were yummy! This recipe is a keeper. Thank you for posting!

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This was great! What a flavourful marindade and herb rub, we loved this! I served with a nice Greek salad too and an even nicer bottle of cab sav. I had a 1.5kg lamb (half the recipe) but still required the full cooking time to get it done properly. Thanks for a wonderful recipe Evelyn!

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Thanks for your recipes. However I question your generalisation that Greeks only eat lamb well cooked. My experiences after seven years of living in a Greek village in Crete is that this is too general a statement. It is very common for lamb to be cooked on large open fires, especially at Easter and other festivals and celebrations. The very nature of open fire cooking is that, despite several hours cooking the meat is usually well done on the outside and still very pink on the inside. It all gets eaten with great enthusiasm, usually using bare hands! The statement is akin to saying that all English people like soggy fish and chips covered in mushy peas, some do and some do not.<br/><br/>As I read this my fire is burning in the bread oven and I am about to try your recipe. Thanks for publishing it.

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Thank you for the tip about Greeks not eating lamb any other way but well done; these kind of details are important in preserving the original tradition. This recipe is GREAT!

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At least 10 stars! This recipe is phantastic and the lamb came out more than only delicious!
I had only a small roast, less than 3 pounds, so I placed a bowl of hot water to prevent drying out the meat.
I followed the recipe as described and this was really easy and it tasted really Greek!
Oh Evelyn your recipes are really perfect!

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This roast is awesome! The herb rub and other seasonings added great flavor to both the lamb and potatoes...this s definitely a keeper!

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This recipe tasted awesome!! However, I am only rating this 4 stars as I found it difficult to follow the recipe. For example, I didn't see where I was supposed to use the mustard - figured that it went with the spices and oil to make the rub. I will make this again with the ingredients as printed - I will just rewrite the instructions to make it easier to me to read. Thank-you for a incredibly tasty dish that was loved by our guests!!

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I substituted my traditional Christmas turkey for this Greek lamb roast and boy, am I glad I did! My husband raved and I have recorded this recipe in my "Recipe Keeper" file. I plan on making this leg of lamb at least once a month. A superb Sunday dinner or for a special occassion. I can't wait to surprise my friends with this delicious meal. I am so pleased that I found this recipe!

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WONDERFUL!! Cooked this beautiful roast as part of our Christmas Eve feast - and it was delicious. I marinaded it for 2 days, turning and basting regularly. Before cooking, and squeezed the juice of half a lemon over the meat, and covered it with small wedges of lemon, and a couple of fresh rosemary sprigs. I also used fresh rosemary and oregano - love fresh herbs. Will use this recipe again, definitely!!

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This was just fabulous with fresh herbs. Loaded with flavor and really tender!

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Absolutely wonderful! The only change I made was I didn't add the potatoes to the pan and did them separately. We love our roast meat well done and this turned out great, succulent and juicy. Very impressed and will definately do again, to quote my 4 yr old "This is beautiful"

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Perfetto!

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wow!!!! evelyn, yet again another fantastic recipe . very yummy

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I've made this recipe 6 times now. It's a family favorite for sure! Couple twists I've added include a tablespoon of mint jelly for the marinade and before I add the dry rub. Also add a little fresh mint to the potatoes....mmm!

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