Entrée: Greece – Ελληνικό Ψητό Πόδι Αρνιού με Λεμόνι και Ρίγανη ▶ Elliniko Psito Podi Arniou me Lemoni kai Rigani (Greek Roast Leg of Lamb with Lemon and Oregano)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Additional 1 hr 15 min

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 leg of lamb (bone-in, 3–5 lb (1.4–2.3 kg))
4–6 medium potatoes, peeled and cut into large wedges
Juice of 2 lemons and zest of 1 lemon
3–4 garlic cloves, minced
2 tbsp (30 ml) dried oregano (or 3 tbsp (45 ml) fresh)
4 tbsp (60 ml) olive oil
Salt and black pepper to taste
1 / 2 cup (120 ml) dry white wine or water

Show original ingredient measurements

1 leg of lamb (bone-in, 3–5 lb / 1.4–2.3 kg)
4–6 medium potatoes, peeled and cut into large wedges
Juice of 2 lemons and zest of 1 lemon
3–4 garlic cloves, minced
2 tbsp dried oregano (or 3 tbsp fresh)
4 tbsp olive oil
Salt and black pepper to taste
1 / 2 cup (120 ml) dry white wine or water

Instructions

1. Preheat oven to 375°F (190°C). In a bowl combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade.  
2. Rub the leg of lamb with the marinade and allow to marinate at least 1 hour (or overnight in fridge). Toss potato wedges in remaining marinade.  
3. Place lamb on a rack in a roasting pan and arrange potatoes around it; pour wine or water into the pan.  
4. Roast for about 1.5–2 hours (depending on size) basting occasionally, until potatoes are tender and lamb reaches desired doneness (about 60–70°C / 140–158°F for medium).  
5. Remove lamb, rest 15 minutes; return potatoes to a high oven for 10 minutes if you want them crisp.  
6. Slice lamb and serve with roasted potatoes and pan juices.