Greek Lemon-Oregano Roasted Lamb with Garlic Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent lamb leg marinated in lemon and oregano, oven-roasted with garlic-infused potatoes for a classic Greek feast. This greek-inspired lamb ready in about 120 minutes pairs bone-in leg of lamb, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 105 min Serves 6 Greek cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 3 tbsp chopped fresh oregano, 6 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper. Place 4 lbs bone-in leg of lamb in a large roasting pan and rub marinade all over the meat. Cover and refrigerate for at least 4 hours or overnight.
  2. Step 2: Preheat oven to 375°F. Arrange 2 lbs potato chunks around the lamb in the roasting pan. Drizzle potatoes with 2 tbsp olive oil (from reserved marinade), sprinkle with 1 tbsp dried oregano, and season with salt and pepper.
  3. Step 3: Roast lamb and potatoes uncovered for about 1 hour 45 minutes, basting the lamb and turning potatoes every 30 minutes, until lamb reaches an internal temperature of 135°F for medium-rare and potatoes are tender and golden.
  4. Step 4: Remove lamb from oven, tent with foil, and let rest for 15 minutes before slicing. Serve slices of lamb alongside the garlic and oregano roasted potatoes.

Frequently asked questions

How long does Greek Lemon-Oregano Roasted Lamb with Garlic Potatoes take to make?

Total time is about 120 minutes (15 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Greek Lemon-Oregano Roasted Lamb with Garlic Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in leg of lamb from drying out.

Can I substitute ingredients in Greek Lemon-Oregano Roasted Lamb with Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Greek Lemon-Oregano Roasted Lamb with Garlic Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Greek Lemon-Oregano Roasted Lamb with Garlic Potatoes?

Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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