Dinner

Greek-Style Roast Lamb & New Potatoes with Tomato Olive Sauce Recipe

Name: Greek-Style Roast Lamb & New Potatoes with Tomato Olive Sauce Recipe
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 6 large garlic cloves; 1 lemon, zested and juiced; Small bunch of oregano or thyme, leaves picked; 6 tbsp olive oil; 1 bone-in leg of lamb (about 2kg); 1 kg new potatoes; 400g can chopped tomatoes; 1 chicken stock cube or stock pot; 75g pitted black olives; Griddled asparagus; Salad (simple mixed salad of choice)

ByJack Voss January 27, 2026January 27, 2026

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Introduction

This Greek-style roast lamb with new potatoes and tomato olive sauce is a flavorful, hearty meal perfect for any occasion. The aromatic herbs and garlic infuse the lamb while the tangy tomato and olive sauce adds a delicious Mediterranean touch.

A large roasted leg of meat with a dark, crispy herb crust sits on the right side of a white oval plate with a textured pattern, garnished with small green leaves. To the left of the leg, several thick slices of the meat show a pink, juicy inside with a fork resting on top, the fork having a wooden handle. Around the meat are grilled lemon halves with a caramelized, golden-brown surface, and a whole roasted garlic bulb. Below the plate is a bowl of shiny, round golden roasted potatoes, each with a slightly rough texture, and a separate bowl containing a rich red sauce with beans, speckled with black pepper, all placed on a white marbled surface covered by a yellow cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large garlic cloves
1 lemon, zested and juiced
Small bunch of oregano or thyme, leaves picked
6 tbsp olive oil
1 bone-in leg of lamb (about 2kg)
1kg new potatoes
400g can chopped tomatoes
1 chicken stock cube or stock pot
75g pitted black olives
Griddled asparagus and salad, to serve

Instructions

Step 1: Preheat the oven to 240°C (220°C fan/gas mark 9). Using a mortar and pestle, pound the garlic, lemon zest, and half the herbs with a pinch of salt until combined. Mix in the lemon juice and 1 tablespoon of olive oil. Pierce the leg of lamb all over with a knife and rub the herb paste into the slits and over the surface.
Step 2: Place the new potatoes in a roasting tin and toss with the remaining olive oil and any leftover herb paste. Nestle the lamb among the potatoes and roast for 20 minutes at the high temperature.
Step 3: Reduce the oven temperature to 180°C (160°C fan/gas mark 4). Continue roasting the lamb for 1 hour to 1 hour 15 minutes for medium-rare. For medium, add 15 minutes; for well done, add 25 minutes total. Baste the lamb once or twice during cooking and turn the potatoes to ensure even roasting.
Step 4: When cooked to your liking, remove the lamb from the tin and allow it to rest. Stir the remaining herbs into the potatoes, then remove them from the tin and keep warm.
Step 5: Pour the roasting juices from the tin into a shallow pan. Add the chopped tomatoes, half a can of water, the chicken stock cube, and black olives. Simmer gently for 10 minutes to develop the sauce.
Step 6: Serve the roast lamb with the new potatoes, tomato olive sauce, griddled asparagus, and a simple salad on the side.

Tips & Variations

Use fresh oregano or thyme for the best flavor, but dried herbs can be substituted if needed—use about one-third the fresh amount.
Try adding a splash of red wine or balsamic vinegar to the sauce for extra depth.
Swap the asparagus for green beans or roasted Mediterranean vegetables for a different side option.
For easier prep, marinate the lamb with the herb paste a few hours or overnight.

Storage

Store leftover lamb and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The tomato olive sauce keeps well for up to 3 days and can also be frozen for up to 1 month.

How to Serve

The image shows a large cooked leg of lamb on a white textured oval plate, with the meat's outer surface browned and covered with charred herbs and spices, garnished with small green herb leaves. Five medium-thick slices of the pinkish meat lie to the left side of the leg, partially overlapping each other. Two grilled lemon halves and one whole garlic bulb sit on the plate around the meat. A carving fork with a wooden handle rests on the plate near the sliced meat. Below the plate, there are two white bowls, one filled with roasted small potatoes that are golden-brown with a slightly wrinkled texture, and the other filled with a red sauce that contains beans. The whole setup is on a table with a white marbled texture background covered partially by a yellow cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless leg of lamb instead?

Yes, you can use a boneless leg of lamb, but cooking times may be slightly shorter. Make sure to check the internal temperature to avoid overcooking.

How do I know when the lamb is cooked to medium-rare?

Use a meat thermometer to check for an internal temperature of about 60°C (140°F) for medium-rare. The meat should be warm and pink inside with some juices.