Description
This Greek-style roast lamb with new potatoes is a fragrant, Mediterranean-inspired dish featuring a bone-in leg of lamb marinated in garlic, lemon, and herbs. Roasted alongside tender new potatoes and served with a rich tomato and black olive sauce, it offers a perfect balance of savory and bright flavors. Paired with griddled asparagus and a crisp salad, this recipe makes an impressive yet straightforward meal ideal for family dinners or special occasions.
Ingredients
Scale
Lamb and Marinade
- 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)
Potatoes
- 1 kg new potatoes
Tomato Olive Sauce
- 400g can chopped tomatoes
- 1 chicken stock cube or stock pot
- 75g pitted black olives
To Serve
- Griddled asparagus
- Salad (simple mixed salad of choice)
Instructions
- Preheat and prepare herb paste: Heat the oven to 240C/220C fan/gas mark 9. Using a mortar and pestle, pound together the garlic, lemon zest, and half of the picked herbs with a pinch of salt until it forms a paste. Mix in the lemon juice and 1 tablespoon of olive oil to combine well.
- Marinate the lamb: Pierce the leg of lamb all over with a sharp knife to create small slits. Rub the lamb thoroughly with the herb and garlic paste, ensuring the mixture gets into the cuts for maximum flavor.
- Prepare potatoes and roasting: Place the new potatoes in a roasting tin and toss them with the remaining olive oil and any leftover herb paste. Nestle the lamb among the potatoes in the tin.
- Initial roasting: Roast the lamb and potatoes in the preheated oven for 20 minutes at 240C/220C fan/gas 9.
- Lower temperature and continue roasting: Reduce the oven temperature to 180C/160C fan/gas 4 and continue roasting for 1 hour to 1 hour and 15 minutes for medium-rare. Adjust cooking time by adding 15 minutes for medium or an extra 10 minutes for well done. Baste the lamb with the roasting juices once or twice during cooking and turn the potatoes to ensure they cook evenly.
- Rest the lamb and keep potatoes warm: Once the lamb is cooked to your preference, remove it from the roasting tin and leave it to rest. Add the remaining herbs to the potatoes, remove them from the tin, and keep warm.
- Make the tomato olive sauce: Scrape the roasting juices from the tin into a shallow pan. Add the chopped tomatoes, half a can of water, the chicken stock cube, and the pitted black olives. Simmer gently for 10 minutes to meld the flavors and thicken slightly.
- Serve: Serve slices of lamb with the roasted new potatoes and spoon over the tomato olive sauce. Accompany with griddled asparagus and a simple fresh salad for a complete meal.
Notes
- Use fresh herbs like oregano or thyme for authentic flavor; dried herbs will not give the same fresh taste.
- Adjust cooking times based on your oven and preferred lamb doneness for best results.
- Resting the lamb after roasting helps retain the juices, making the meat more tender and flavorful.
- The tomato olive sauce can be made ahead and gently reheated.
- Substitute chicken stock with vegetable stock to make the sauce vegetarian, if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
Keywords: Greek roast lamb, roast lamb recipe, Mediterranean lamb dish, herb marinated lamb, roasted new potatoes, tomato olive sauce
