Greek Roast lamb with potatoes (Αρνί στο φούρνο με πατάτες)

This is a really simple recipe for Greek roast lamb with potatoes. You will be surprised by just how easy it is to make this elegant meal which only requires a few ingredients. I will teach you how to make the most tender and delicious lamb, and mouthwatering potatoes. This recipe is truly failproof.

Most Greeks love lamb, and even those who don’t appreciate its unique, game-y flavour will appreciate that they are in the minority of Greeks.  Even people who abstain from eating meat will likely acknowledge that lamb is a staple in traditional Greek cooking.  Whether it is an entire lamb roasting for Easter, or a rack of lamb on the barbecue,  a lamb-based meal usually means that there is something to celebrate; maybe a birthday, a nameday, or a Friday…we should always try to celebrate Friday.

This meal is so great that I feature it in my list of favourite Best Greek holiday meals and is also a meal that I think should be included in Foods you must try in Greece.

Why this recipe works

Lamb tends to be one of the pricier protein choices (at least where I live) so when I do indulge, it’s important that I treat it right.  This recipe for Greek roast lamb with potatoes ensures that it is. Despite the fact that it is super simple, and uses only the most straightforward ingredients, the end result is a meal which is purely decadent and worthy of the most important celebrations…like, Easter or Christmas!

Key ingredients

You only need a few ingredients to make this incredible meal.

Lamb – I tend to use bone-in lamb shoulder when I make Greek roast lamb and potatoes. It cooks up really well, has just the right amount of fat, and always turns out perfect.

Lemon juice – Fresh squeezed is best, and don’t skimp; use as much lemon juice as I do. It is worth it!

Greek oregano – I always use dry Greek oregano in my cooking. You can find this in most Greek or Mediterranean grocery stores, or online. It is really worth it; the fragrance and flavour cannot be beat.

Garlic – I insert slivers of garlic into my lamb. I make small slits throughout the meat and push in slivers of fresh garlic.

Rosemary – I love adding fresh rosemary to recipes containing lamb. The earthy, fresh and strong flavour of the rosemary is just amazing

Potatoes – I use yellow flesh potatoes mostly because I love the flavour and the texture. They are creamy, slightly sweet and so good in this meal.

Carrots – A few carrots added to the roasting pan adds colour, sweetness and a wonderful flavour.

Oil – I actually use a combination of vegetable oil and olive oil in this recipe. In part this is to keep cost down a little bit, but also because you don’t consume the oil – most of it will remain behind in the pan. So, I use some olive oil for the flavour it will provide and the rest is usually vegetable oil.

Paprika – I love to use paprika on my roasted potatoes. It gives a slightly sweet flavour and nice colour.

Salt and pepper – Of course, no meal is complete without seasoning with salt and pepper. Add as much as I suggest, or add to taste.

How to make

Many people think that this is a fancy meal, and so it must be difficult to make. Nothing could be further from the truth. You need time for it to roast, but while your meal is in the oven you have time to sip a nice Greek coffee and nibble on a koulouraki.

Preparation

Before you start cooking, take the lamb out of the refrigerator and let it rest at room temperature for at least 30 minutes. This allows it to cook more evenly and ensures a more accurate temperature reading.

Trim any excess fat from the lamb shoulder, then place it in the center of a large pan to coat it evenly with the marinade and to insert the garlic.

Instructions

Step 1 – Prepare the marinade
Combine all the ingredients for the marinade together in a bowl and stir to combine. Set aside.

Step 2 – Prepare lamb
Pat the room temperature lamb dry with paper towels and use a sharp knife to make slits all around the lamb shoulder. Insert garlic slivers into the slits and push them in as far as possible.

Step 3
Brush the marinade all over the surface of the lamb to ensure that the top of the lamb shoulder is covered in the mixture. If there is any marinade left over, set it aside.

Step 4 – Prepare the potatoes
Peel your potatoes and cut them into wedges. Peel the carrots and cut them into chunks. Combine in a large bowl and toss with the olive oil, vegetable oil, lemon juice, oregano, salt and pepper.

Step 5 – Preheat oven to 450 degrees F. & Assemble the roast
Place your lamb shoulder in the center of a larger roasting pan. Arrange the potatoes and carrots around the lamb shoulder, spreading them as evenly as possible. It is okay if they overlap. If there is any remaining lamb marinade, pour it over the lamb at this point.

Step 6
Roast in the lower rack of your oven, uncovered, for 15 minutes at 450 °F. Then lower your oven temperature to 360 °F. After an hour of cooking, sprinkle the paprika over your potatoes and stir gently.

Step 7
Continue to roast until your lamb reaches your desired doneness (See Recipe Note). It is best to use a meat thermometer to ensure that your lamb is ready.

Step 8
Once your lamb has reached the desired doneness, transfer it carefully to a cutting board or large platter. Cover it with aluminum foil and allow your lamb to rest for 20 minutes minimally before carving it. This will allow the juices to settle, resulting in more tender meat.

Step 9
Check your potatoes; it is possible that they are not quite ready yet. Turn your heat up to 400 °F. Stir your potatoes well and spread them evenly in your pan. Continue to cook until they are soft and easily pierced with a sharp knife.

Recipe variations

Use a different cut of lamb
You can make this meal with leg of lamb instead of lamb shoulder. You can follow the recipe exactly, both the shoulder and leg are similar hard-working muscles and would need the same cooking method and temperature.

Add vegetables to the roasting pan
Often, when I roast potatoes, I add in a few chunks of carrots to roast along with them, as you can see in this recipe. They end up really sweet and caramelized and add a pop of colour the the finished meal. When I don’t have carrots however, I sometimes add chopped parsnips, or turnips. These are also great options.

Use only olive oil
Although I use a combination of vegetable and olive oil to keep costs down and to have a milder olive oil flavour, you can certainly use only olive oil (actually, you can also use only vegetable oil). The most important thing is to use the same amount of oil as called for in the recipe.

How to serve

Carving a lamb shoulder

It is easy to carve a lamb shoulder, if you know how! I could try to explain it to you, but honestly, the easiest thing is to link to this video, which explains really well how to carve a lamb shoulder easily and effectively.

Great sides & desserts

All this meal needs are a few simple sides. A Greek lettuce salad called maroulosalata would be a fresh and light accompaniment to this meal. I also love to serve it with some homemade tzatziki – so good! Finally, to really cap off this meal in a spectacular way, consider making a classic Greek dessert like a galaktoboureko or a baklava. Yum!

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Related recipes

Looking for some more lamb recipes? Check these out!

Lamb burgers with feta Use ground lamb and feta to make this amazing Greek burger.

Grilled lamb chops A real treat, learn how to make the best Greek grilled lamb chops.

Youvetsi with lamb A classic Greek meal of orzo, lamb and tomato.

Thanks for sharing!