If there’s one dish that perfectly captures the heart and soul of Greek cuisine, it’s Arni me Patates sto Fourno, or Greek roasted lamb with potatoes.

This timeless recipe brings together tender lamb, earthy potatoes, and a medley of herbs and spices that evoke the aromas of a traditional Greek kitchen.

Greek roasted lamb is all about simplicity. Fresh lamb, seasoned with a blend of garlic, lemon juice, olive oil, oregano, and rosemary.

The lamb is slow-roasted, allowing the meat to become incredibly tender, while the marinade permeates every bite.

The potatoes, tossed in the same fragrant mix, soak up the juices and become crisp on the outside yet soft within.

Greek roasted lamb with potatoes is usually served with a simple salad, crusty bread, and maybe a side of tzatziki sauce.

Pair it with a glass of red wine for the full experience. It’s the perfect meal for family gatherings, holidays, or any time you want to celebrate life with loved ones.

Give it a try, and let your kitchen fill with the warmth and aroma of this classic Greek dish. Kali Orexi!

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

1/2 lamb (shoulder, ribs, and leg, cut lengthwise in half)
12 potatoes, peeled and cut into wedges
1/3 cup Olive oil
1 large lemon, grated zest and juiced
3 garlic cloves
2 large sprigs fresh rosemary + 2 tbsp oregano
2 tbsp softened butter
1/2lt vegetable stock or hot water
Salt and freshly ground black pepper

Directions

Preheat your oven to 200C.

Pat dry the lamb pieces using paper towels.
Make incisions on the skin side of lamb using a long sharp knife.
In a small bowl combine the olive oil, butter, the garlic, the lemon zest and half the rosemary and oregano.

Season the mixture with salt and freshly ground black pepper and push the mixture into the incisions you already made in the lamb .

Pour the remaining mixture all over the meat making sure to cover it on all sides.

Season the potatoes with salt, pepper, oregano and arrange in a roasting pan.

Pour the vegetable stock and lemon juice around the potatoes.

Chop the remaining rosemary and arrange it between the potatoes.
Place the lamb on top of the potatoes and cover with an aluminium foil.

Bake for 30 minutes in the preset temperature and then turn the heat down to 180oC.

Roast for another 2 hours. After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 30 minutes.

The last 20 minutes before the end uncover the pan.
Serve while still hot with Greek salad.