Best 8 Greek Roast Lamb Recipes

GREEK ROAST LEG OF LAMB WITH POTATOES

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

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.

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

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.

GREEK ORANGE ROAST LAMB

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.

ROAST LEG OF LAMB, GREEK STYLE

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

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

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

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.