Nothing says festive feast quite like a perfectly roast leg of lamb. This Greek-inspired dish is a flavorful meal that combines the zestiness of fresh herbs and citrus with creamy Greek yogurt and the richness of the lamb. Whether it’s a special occasion or a Sunday family dinner, this roast leg of lamb is sure to be the star of the table. It is easily prepared and most of the work happens in the oven.
This roast leg of lamb with a touch of Mediterranean flavors will bring joy to any family or friend gathering. It is worth cooking this even for just 2 people because it can be reheated and placed in sandwiches and wraps. The marinade, bursting with garlic, citrus, and herbs, infuses the meat with a delightful flavor that’s fresh, tangy, and delicious.
Ingredients:
- Ingredients Image
- Whole leg of lamb
- garlic
- bay leaves
- salt
- black pepper
- cumin
- chili flakes
- Lemon zest
- lemon juice
- fresh dill
- fresh mint
- fresh cilantro
- honey
- Greek yogurt
- potatoes
- sweet onions
How to cook roast leg of lamb:
Grind all the spices and herbs together with lemon juice and lemon peel. This is ideally done in a food processor. Do not put Greek yogurt in there because the whey will separate and make everything too runny. Mix in the yogurt using a spatula.
Prepare the meat by cutting off some excess fat and making cross-cuts on both sides. Rub ⅔ of the marinade in the meat. Reserve the rest for serving.
Ideally, you should marinate it for a couple of hours but it can be baked straight away.
Preheat the oven to 180 degrees Celsius. Bake the uncovered leg of lamb for 30 minutes. Cover with baking paper and foil, then bake for an additional 2 hours.
After 2 hours, add potatoes and onions under the meat, tossing them in the flavorful liquid. Drizzle some liquid over the lamb. Cover and bake for another hour.
Remove from the oven and pull the tender meat off the bone. Serve the succulent lamb with crispy potatoes and a drizzle of the reserved herb-infused yogurt sauce.
Substitutions:
Greek yogurt: Replace with creme fraiche, lactose-free yogurt, or extra virgin olive oil
Potatoes and onions: Replace with sweet potatoes, beets, parsnips, or other veggies. Just make sure to change the cooking times for them if needed.
Variations:
Spicy: Add extra chili flakes for a kick.
Lighter: Reduce honey and yogurt for a lighter version.
Top Tips:
For the perfect roast, don’t forget to baste the lamb with the delicious pan juices during cooking. Remember, cook it long and slow for the best-tasting meat.
Greek roast leg of lamb with potatoes and fresh herb sauce
Equipment
- Food processor
Ingredients
- Whole leg of lamb
- 1 head of garlic
- 4 bay leaves
- 2 teaspoons of salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes
- Zest from 2 lemons
- 50 ml of lemon juice
- Bunch of fresh dill
- Bunch of fresh mint
- Bunch of fresh cilantro
- 2 tablespoons of honey
- 200 ml of Greek yogurt
- 700 g of potatoes
- 3 sweet onions
Instructions
- Grind all the spices, garlic, lemon peel, juice, honey, and herbs in a food processor, blender, or pestle until a green mass is formed. Stir in Greek yogurt
- Cut off most of the fat from the leg of lamb and make cross cuts with a knife
- Rub with the prepared marinade, but reserve ⅓ of it for serving
- Heat the oven to 180 degrees and bake an uncovered leg of lamb for 30 minutes.
- Cover with baking paper, then foil and bake in the oven for 2 hours
- After 2 hours, throw the potatoes and onions under the meat and toss with the liquid. Take some of the liquid and pour over the lamb. Cover and bake for another hour
- Remove from the oven and pull the meat of the bone
- Serve lamb with fried potatoes and fresh herb and yogurt sauce
Notes
This Greek Roast Leg of Lamb with Potatoes and yogurt fresh herb marinade is the ultimate crowd-pleaser. It is simple yet elevated and marries together Mediterranean flavors with freshness of herbs and citrus.
FAQ:
Aim for at least 4 hours or, ideally, overnight for the most flavor.
The cooking time for a leg of lamb depends on its weight and the desired level of doneness. As a general guideline, roast the lamb at 180 degrees for about 40-50 minutes per kilo.
The recommended roasting temperature for lamb is 180 – 200 degrees Celsius. This ensures that the meat cooks evenly, achieving a golden crust on the outside while remaining tender and juicy on the inside.
Lamb is often best cooked slowly, especially when roasting a leg. Slow roasting allows the flavors to develop, and the meat becomes incredibly tender. But I would advise you to sear it first to get that crispy crust and seal in the flavors.
Yes, cooking a lamb leg for a longer duration at a lower temperature can result in a more tender dish. But if you wish to cook it for a couple of hours, lower the temperature.
Here is a guide of lamb cuts.
Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain the tenderness of the lamb.