Best 8 Greek Roast Lamb Recipes

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When it comes to mouthwatering and flavorful dishes, Greek roast lamb stands out as a culinary masterpiece. This traditional Greek dish, often enjoyed during special occasions and gatherings, offers a tantalizing combination of tender lamb meat, aromatic herbs, and savory spices. Whether you're a seasoned chef or a home cook looking to impress your guests, discovering the best recipe for Greek roast lamb can elevate your dining experience to new heights. Embark on a culinary journey as we explore the depths of flavor and uncover the secrets behind creating an exceptional Greek roast lamb dish that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK ROAST LEG OF LAMB WITH POTATOES



Greek Roast Leg of Lamb with Potatoes image

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

Provided by evelynathens

Categories     Lamb/Sheep

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 13

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

Steps:

  • Wash lamb well and pat dry.
  • Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
  • Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
  • Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
  • Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
  • Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
  • Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
  • Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
  • Place on a rack in a shallow roasting pan.
  • Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
  • Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
  • Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
  • Greeks do not like to eat lamb anyway but well-done.
  • My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
  • Do it the way you prefer in terms of timing, but this is the way it would be served here.
  • Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

GREEK EASTER ROAST LAMB AND ORZO



Greek Easter Roast Lamb and Orzo image

Cumulative recipe from a couple family members. My favorite part of Easter.

Provided by CartoonJunkie33

Categories     World Cuisine Recipes     European     Greek

Time 4h

Yield 12

Number Of Ingredients 11

1 (6 pound) bone-in leg of lamb
3 cups mashed tomatoes
1 medium onion, finely chopped
½ cup olive oil
3 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
1 lemon, juiced
6 cups water
1 pound uncooked orzo pasta
½ pound feta cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
  • Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
  • Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 32 g, Cholesterol 104.9 mg, Fat 21.3 g, Fiber 2.1 g, Protein 36.5 g, SaturatedFat 7 g, Sodium 672.7 mg, Sugar 3.9 g

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD



Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories     Meat and Poultry Recipes     Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
  • Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
  • Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
  • Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
  • Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
  • Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
  • Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

GREEK ORANGE ROAST LAMB



Greek Orange Roast Lamb image

In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional dish to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 4

Number Of Ingredients 8

1 large orange, juiced
3 tablespoons dark French mustard
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 potatoes, peeled and cut into 2-inch pieces
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
  • Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
  • Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 20 to 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g

ROAST LEG OF LAMB, GREEK STYLE



ROAST LEG OF LAMB, GREEK STYLE image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 6

1 (8 to 10 pound) leg of lamb, bone-in, trimmed
2 lemons, cut in half
Salt and pepper
4 cloves garlic, sliced lengthwise
Dash oregano
8 ounces water

Steps:

  • Preheat the oven to 450 degrees.
  • Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
  • Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
  • Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook.
  • To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

GREEK ROAST LEG OF LAMB WITH LEMON POTATOES



Greek Roast Leg of Lamb with Lemon Potatoes image

A traditional Greek recipe served for Easter and as lovely Spring Sunday dinner

Provided by Marilena Leavitt

Categories     Main Course     Side dish

Time 2h

Yield 8

Number Of Ingredients 19

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
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)

Steps:

  • 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.
  • 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.

GREEK-STYLE ROAST LAMB



GREEK-STYLE ROAST LAMB image

Categories     Lamb     Roast

Yield 4 people

Number Of Ingredients 9

2 kg lamb leg
6 potatoes, whole and with skin on
2 red onions, quartered
Handful of garlic cloves, whole
Juice of 1 lemon
Olive oil
Fresh oregano leaves, chopped
2 garlic cloves, crushed
Salt & pepper

Steps:

  • 1. Combine lemon juice, olive oil, crushed garlic, salt & pepper. 2. Rub into skin of meat, adding oregano. 3. Roast lamb in for 30 mins in 220 C oven. Reduce temp to 160 C and cook for further 35-40 mins per kg. Roast with potatoes, onion and garlic cloves in a little olive oil. 4. Serve with fresh oregano.

GREEK ROAST LAMB



Greek Roast Lamb image

Make and share this Greek Roast Lamb recipe from Food.com.

Provided by Lou van

Categories     Lamb/Sheep

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
1 lemon (zest and juice)
6 tablespoons olive oil
1 1/2 kg new potatoes
400 g chopped tomatoes
100 g pitted kalamata olives

Steps:

  • 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.
  • 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.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes Serve the lamb with the potatoes and sauce and a simple salad.

Tips:

  • Use a high-quality cut of lamb, such as a leg of lamb or a rack of lamb. This will ensure that the meat is tender and flavorful.
  • Marinate the lamb for at least 4 hours, or overnight, in a mixture of olive oil, lemon juice, garlic, rosemary, and thyme. This will help to infuse the lamb with flavor.
  • Roast the lamb in a preheated oven at 350 degrees Fahrenheit for about 1 hour per pound, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
  • Let the lamb rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat.
  • Serve the lamb with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Conclusion:

Greek roast lamb is a delicious and flavorful dish that is perfect for a special occasion or a family gathering. By following these tips, you can create a perfect roast lamb that will impress your guests.

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