Oven-Roasted Lamb with Greek Lemon Potatoes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender oven-roasted lamb served with crispy, lemon-infused Greek potatoes roasted to golden perfection. This Mediterranean-inspired lamb recipe, ready in about 125 minutes, pairs bone-in lamb shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds bone-in lamb shoulder
• 4 tbsp olive oil
• 6, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh oregano
• 1/4 cup lemon juice
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 pounds, peeled and cut into wedges russet potatoes
• 1 cup chicken broth

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 375°F. In a small bowl, combine 4 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh oregano, 1/4 cup lemon juice, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Rub this marinade evenly over the 3-pound bone-in lamb shoulder, coating all sides.
2. Step 2: Place the lamb in a large roasting pan and surround it with 2 pounds peeled and cut russet potato wedges. Pour 1 cup chicken broth over the potatoes to keep them moist.
3. Step 3: Roast uncovered in the preheated oven for 1 hour and 45 minutes, occasionally spooning juices over the lamb and potatoes, until the lamb is tender and the potatoes are golden with crisp edges.
4. Step 4: Remove from oven and let the lamb rest for 15 minutes before slicing. Serve the lamb slices alongside the lemony roasted potatoes.