Slow-Roasted Greek Lamb with Potatoes, A Feast for the Soul.

There’s nothing quite like the aroma of slow-roasted lamb filling your kitchen—a comforting, time-honored tradition that brings family and friends together around the table. This classic Greek recipe, Arni Psito sto Fourno, delivers tender, flavorful lamb and golden, crispy potatoes, making it the perfect centerpiece for any gathering.

The secret lies in the two-step roasting process. The lamb is slow-roasted first, allowing it to become melt-in-your-mouth tender.

The potatoes are added later to soak up the rich juices, ensuring they’re crispy on the outside and soft on the inside.

Marinate your lamb leg with garlic, olive oil, lemon juice, oregano, and a touch of rosemary. Roast it low and slow for an hour, then add perfectly seasoned potato wedges to the pan. Let the flavors mingle as the dish roasts to perfection, basting occasionally

Shop the Ingredients

For tthe Lamb

1 leg of lamb (approx. 2.5-3 kg)

5 garlic cloves, sliced or crushed

1/3 cup olive oil

Juice of 2 lemons

1 tbsp dried oregano

1 tsp dried thyme or rosemary

Salt and black pepper

For the potatoes

1.5 kg potatoes, peeled and cut into wedges

1/4 cup olive oil

1 tsp dried oregano

1 tsp paprika (optional)

Salt and pepper

Directions

Preheat your oven to 160°C (320°F).

Make small incisions in the lamb and insert garlic slices.

Rub the lamb with olive oil, lemon juice, oregano, thyme, salt, and pepper. Allow to marinate while preparing the pan.

Place the lamb in a large roasting pan. Add 1 cup of water or chicken stock to the pan.

Cover the pan tightly with aluminum foil and roast for 2 hours, at 180C.

While the lamb is roasting, toss the potato wedges with olive oil, lemon juice, oregano, paprika, salt, and pepper in a bowl.

After the first 2 hours, remove the lamb from the oven and add the seasoned potatoes around it.

Baste the lamb and potatoes with the juices from the pan. If needed, add a bit more water or stock to ensure moisture.

Cover with foil again and roast for another hour.

Remove the foil and roast uncovered for an additional 30-45 minutes, basting occasionally, until the lamb is golden and the potatoes are crispy on the edges.

Remove the lamb from the oven, cover loosely with foil, and let it rest for 15 minutes before carving.

Serve the lamb with the roasted potatoes, tzatziki, or a Greek salad.

Pro Tips:

Use fresh lemons for that signature Greek tang.

Don’t skip resting the lamb—it locks in the juices.

Serve with a crisp Greek salad, tzatziki, and warm bread for the ultimate Mediterranean experience

.This dish is more than a recipe—it’s a celebration of Greek flavors and traditions.

Whether for a Sunday lunch or a festive occasion, it’s sure to impress.