Tender Greek Roast Leg of Lamb

Here is my go-to Greek roast leg of lamb recipe, with lots of garlic, fresh herbs, lemon, and olive oil that creates a nice crust on the outside while keeping the meat tender and juicy on the inside.

This lamb roast has become our Sunday dinner tradition, especially during spring gatherings. I often add extra potatoes around the meat because my family always fights over the ones that have soaked up all those good pan drippings. And let’s be honest – those crispy potatoes might be even better than the lamb itself!

What Kind of Lamb Should I Use?

For a classic Greek roast lamb, you’ll want to look for a whole leg of lamb, which can be found with the bone in or out. While both options work well, bone-in lamb typically provides more flavor during cooking and helps keep the meat moist – though boneless is easier to carve when serving. Most supermarket lamb comes from Australia or New Zealand, which tends to be milder in flavor, while American lamb is usually larger and has a slightly stronger taste. When shopping, look for meat that’s pink to pale red with white (not yellow) fat, and don’t worry if you see your butcher roll and tie the leg – this helps it cook more evenly. If you’re cooking for a smaller group, you can ask your butcher to cut the leg in half, as a whole leg typically serves 8-10 people.

Options for Substitutions

This Greek lamb recipe is pretty adaptable – here’s what you can swap if needed:

• Leg of lamb: While lamb leg is the star here, you could use lamb shoulder as an alternative. I wouldn’t recommend substituting with a different meat as the cooking time and flavors are specifically designed for lamb.
• Fresh herbs: If you can’t find fresh thyme or rosemary, use dried herbs instead – just remember to use 1/3 of the amount (about 3 teaspoons dried thyme and 1 teaspoon dried rosemary) since dried herbs are more concentrated.
• White wine: Not using wine? Simply replace it with additional chicken stock or even water with a splash of white wine vinegar to keep that slight tang.
• Lemon juice: Fresh is best, but bottled lemon juice works in a pinch. You could also try a mix of white wine vinegar and water (3 parts vinegar to 1 part water) to match the amount needed.
• Chicken stock: Vegetable stock or even water with a chicken bouillon cube will work just fine. If using bouillon, watch the salt in the rest of the recipe.
• Garlic cloves: If you’re short on fresh garlic, add an extra teaspoon of garlic powder. Though fresh is really better for this recipe since we’re using whole cloves to stud the lamb.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting lamb is not letting it come to room temperature before cooking – take it out of the fridge at least 1 hour before roasting, as this ensures even cooking from edge to center. A common error is skipping the crucial step of making deep incisions in the meat to insert garlic cloves, which helps the flavors penetrate deep into the lamb rather than just staying on the surface. Another key mistake is opening the oven door too frequently to check on the lamb – this lets heat escape and leads to longer cooking times, so rely on a meat thermometer instead (135°F for medium-rare, 145°F for medium). For the juiciest results, always let the lamb rest for 20-30 minutes after cooking, loosely tented with foil, allowing the meat’s juices to redistribute throughout rather than spilling out when you cut into it too soon.

What to Serve With Greek Lamb?

This Mediterranean-style roasted lamb calls for some classic Greek sides to round out your meal. A simple Greek salad with chunks of cucumber, tomatoes, red onion, and feta cheese makes a fresh companion to the rich meat. For starches, try serving some lemon-herb roasted potatoes or fluffy rice pilaf to soak up all those amazing pan juices. I also love to put out warm pita bread and tzatziki sauce – the cool, creamy cucumber yogurt dip pairs perfectly with the savory lamb. If you want to keep things really traditional, some braised green beans with tomatoes and garlic (called fasolakia) would fit right in on the plate.

Storage Instructions

Keep Fresh: Got leftover roast lamb? Place it in an airtight container along with any remaining juices (they help keep the meat moist!) and pop it in the fridge. It’ll stay good for up to 4 days. The flavors actually get even better after a day or two as the herbs and garlic continue to work their magic.

Freeze: This Greek lamb freezes really well! Cut the meat into portions, wrap them tightly in foil or freezer paper, then place in freezer bags. Don’t forget to pour the juices over the meat before freezing – it’ll keep the lamb tender when you reheat it. It’ll stay good in the freezer for up to 3 months.

Reheat: To warm up your lamb, place it in a baking dish with a splash of stock or water, cover with foil, and heat in a 325°F oven until warm through (about 15-20 minutes). You can also slice it thinly and warm it gently in a pan with some of the saved juices. Just avoid high heat, which can make the meat tough.

Preparation Time	15-30 minutes
Cooking Time	300-360 minutes
Total Time	315-390 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 60-70 g

Ingredients

• 12 peeled garlic cloves
• 7 lb (3.5 kg) leg of lamb
• Salt and pepper, to taste
• 3 teaspoons paprika
• 3 teaspoons garlic powder (or use onion powder as a substitute)
• 2 tablespoons olive oil
• 2 large onions, cut into quarters (any type like white, yellow, or red)
• 10 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 3 teaspoons oregano, dried
• 3 bay leaves, dried (or use 5 fresh leaves)
• 1/2 cup lemon juice (from 2 – 3 lemons), adjust to taste
• 1 1/2 cups white wine (or replace with low sodium chicken stock)
• 2 cups chicken stock (liquid form)

Step 1: Prepare the Lamb

Begin by preheating your oven to 240°C/465°F (220°C fan).

Using a small knife, make around 25 incisions all over the lamb, with most of them concentrated on the top.

Cut about 6 cloves of garlic into slivers and stuff them into the incisions you made.

Sprinkle the lamb generously with salt, pepper, paprika, and garlic powder.

Drizzle with olive oil and rub the seasonings all over the lamb to ensure it’s well coated.

Step 2: Initial Roasting for a Golden Crust

Place the seasoned lamb in a roasting pan and roast it for 30 minutes, or until it develops a nice brown crust.

This initial high-temperature roast allows the lamb to sear and locks in the flavors.

Step 3: Slow Cooking the Lamb

Remove the lamb from the oven and reduce the oven temperature to 180°C/350°F (160°C fan).

Turn the lamb upside down in the roasting pan.

Add all remaining ingredients into the pan around the lamb, including any remaining garlic cloves.

Fill the roasting pan with hot water so it comes about 1/4 to 1/3 of the way up the lamb’s height.

Cover the pan with a lid or baking/parchment paper followed by 2 layers of foil.

Bake for 3.5 hours, keeping an eye on the water level and topping it up if needed, particularly if your lid is loose.

Step 4: Continue Cooking for Tenderness

Remove the roasting pan from the oven and carefully remove the lid or foil.

Turn the lamb over so it is right side up.

Re-cover the pan and roast for an additional 2 1/2 hours, or until the lamb is tender enough to be pulled apart with forks.

Then, uncover the lamb and roast for another 20–30 minutes to brown the surface.

Step 5: Rest and Prepare Sauce

Take the roast out of the oven and transfer the lamb to a serving platter.

Cover it loosely with foil and let it rest for 30–40 minutes.

Meanwhile, strain the liquid from the roasting pan into a clear jug.

Allow the fat to rise to the top and scoop or pour most of it off, leaving about 2–3 cups of sauce.

Adjust the seasoning of the sauce with salt, pepper, and lemon to taste.

Step 6: Serve

Serve the beautifully roasted lamb with the sauce on the side.

For an ideal accompaniment, consider making Truly Crunchy Roast Potatoes, cooking them while the lamb rests by heating the oil and roasting the potatoes to perfection.