Greek-style leg of lamb

This Greek-Style Leg of Lamb is a classic Mediterranean dish that’s full of bold, rustic flavour and surprisingly easy to prepare. With just a few simple ingredients, you can create a showstopping meal that requires minimal effort. The beauty of this recipe lies in its simplicity: once the lamb is marinated and placed in the oven, the hard work is done. The long, slow roast does all the magic, leaving you with melt-in-your-mouth meat and golden, flavour-packed potatoes.

Perfect for Sunday lunches, relaxed dinner parties, or festive occasions, this Greek-Style Leg of Lamb brings people together around the table. The marinade comes together in minutes in a blender, and the rest is hands-off. Tuck in some lemon wedges, cover, and let it slowly roast to perfection. Serve it with tzatziki, a crisp green salad, and a glass of chilled rosé or dry red wine.

Whether you’re feeding family or entertaining guests, this Greek-Style Leg of Lamb is a reliable and delicious choice that tastes like something straight from a village kitchen in the heart of Greece.

5 from 1 vote

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Prep Time 30

Cook Time 5

Course Main Course

Cuisine Mediterranean

Servings 6 people

Equipment

1 Blender

Ingredients

2-2.5 kg leg of lamb, bone-in, at room temperature
marinade:
1 large red onion, peeled, roughly chopped
6 cloves of garlic, peeled
2 rosemary sprigs, leaves only
6 fresh oregano sprigs, leaves only
2 fresh bay leaves, central vein removed
1 Tbsp dried oregano
1 lemon, zest and juice
1 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp salt
1 tsp black pepper, freshly grind
80 ml olive oil
side:
6-10 large Mediterranean potatoes, washed and cut into 8 wedges lengths-way, skin on, I use Woolworths Nicola potatoes
400 ml chicken stock
120 ml white wine
2 lemons, cut into wedges of eight
optional:
4 fresh oregano sprigs for decoration
100 g feta cheese, crumbled over the top

Instructions

Preheat Your Oven:
Preheat your oven to 180°C (350°F) to ensure it’s hot and ready for a slow roast.
Prepare the Lamb:
Take a whole leg of lamb (around 2–2.5 kg) and pierce it all over with a sharp knife. This allows the marinade to soak deep into the meat for maximum flavour. Set the lamb aside while you prepare the marinade.
Make the Greek Marinade: In a blender or food processor, combine the large onion, garlic cloves, fresh rosemary, fresh oregano, dried oregano, fresh bay leaves, zest and juice of a lemon, Dijon mustard, honey, salt, black pepper, and extra virgin olive oil
Blend until smooth. If the marinade is too thick, add a splash of water to loosen it slightly.
Marinate the Lamb:
Place the lamb on a plate and pour the marinade over the top, making sure it’s well coated. Let it sit while you prepare the potatoes.
Add Potatoes and Liquid:
Arrange the potato wedges evenly in the bottom of your roasting tin. In a small bowl mix the chicken stock and white wine and pour this mixture over the potatoes to help them roast beautifully and stay moist.
Set the Lamb on top of the Potatoes:
Place the marinated leg of lamb on top of the potatoes.
Cover and Slow-Roast:
Cover the roasting tin tightly with foil or a fitted lid. Roast in the preheated oven for 4 hours, checking occasionally to ensure there’s still enough liquid in the pan to keep the potatoes from burning.
Add Lemon Wedges:
After 4 hours, tuck half of the lemon wedges between the potatoes. Cover again and roast for another 30 minutes.
Uncover and Finish Roasting:
Remove the lid or foil and return the lamb to the oven for a final 30 minutes uncovered, to allow the meat to brown and the marinade to caramelize.
Rest the Lamb:
Once cooked, remove the lamb from the oven and cover loosely with foil. Let it rest for 10–15 minutes before serving. The meat should be incredibly tender and fall off the bone—no carving required! Simply pull apart with two forks.
Garnish and Serve:
Sprinkle with Crumbled feta cheese and a handful of fresh oregano leaves (optional).
Serve immediately with homemade tzatziki (check my recipe), and a crisp green salad.

Keyword Greek-style leg of lamb

Greek-style Leg of lamb