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Greek Roast lamb with potatoes
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5 from 4 votes

Roast lamb with potatoes

Simple recipe for Greek roasted lamb with potatoes.
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 people
Calories: 915kcal
Author: Helen Bitzas

Equipment

Ingredients

  • 4-5 pounds lamb shoulder
  • 1/2 cup lemon juice, freshly squeezed, divided
  • 1½ tbsp salt
  • 2 tbsp dried Greek oregano, divided
  • 1 teaspoon ground pepper
  • 10-14 medium sized potatoes
  • 1/4 cup Greek olive oil
  • 1 ¾ cups vegetable oil
  • 1 teaspoon paprika
US Customary - Metric

Instructions

  • Preheat your oven to 400 °F. You’ll be using bottom rack of your oven.
  • Prepare your lamb shoulder by trimming away any excess fat.  Place your lamb in the center of a large roasting pan, one which is just large enough to hold the lamb and all of the potatoes.
    4-5 pounds lamb shoulder
  • Pour 1/4 cup freshly squeezed lemon juice over your lamb shoulder and then sprinkle your lamb evenly with 1 tablespoon salt, 1 teaspoon ground black pepper, and 1 tablespoon Greek oregano.
    1/2 cup lemon juice, freshly squeezed, divided, 2 tbsp dried Greek oregano, divided, 1 teaspoon ground pepper, 1½ tbsp salt
  • Peel your potatoes and cut them into thick wedges (for small to medium sized potatoes, cut them in quarters, and for larger potatoes, cut them into 6 wedges).
    10-14 medium sized potatoes
  • Place your potatoes into the roasting pan, surrounding the lamb.  Pour 1/4 cup freshly squeezed lemon juice over your potatoes. Evenly sprinkle your potatoes with 3/4 teaspoon salt, and 1 tablespoon oregano.
  • Pour the olive oil and vegetable oil over your lamb and potatoes.
    1/4 cup Greek olive oil, 1 ¾ cups vegetable oil
  • Place your roasting pan on the bottom rack of your oven, uncovered.  Cook for 1 hour and 30 minutes.  Remove roasting pan from oven and sprinkle 1 teaspoon of paprika over the potatoes.  Turn your lamb shoulder over.  Cover the lamb loosely with aluminum foil.  Leave the potatoes uncovered.
    1 teaspoon paprika
  • Return to oven and cook for an additional 45 minutes.  Check your potatoes for doneness.  They should be soft and golden yellow.
  • Allow your lamb to rest for 5 – 10 minutes before carving, to allow juices to settle.
  • Enjoy!

Notes

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Nutrition

Calories: 915kcal | Carbohydrates: 96g | Protein: 68g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 183mg | Sodium: 2846mg | Potassium: 3103mg | Fiber: 12g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 118mg | Calcium: 104mg | Iron: 9mg