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Greek Lamb with Lemon Potatoes

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A roast leg of lamb is one of those dishes that takes me back to my childhood.

My mom would always make it on Friday nights and my sister and I would take turns on who got to enjoy the bone.

She used to do it with a little garlic, salt, and pepper and it was so moist and succulent.

I am a huge fan of fresh herbs so I took inspiration from a Greek lamb I had in Corfu in my 20’s.

I added some fresh rosemary, oregano, lemon zest, and thyme to my recipe. And I used olive oil instead of butter.

I’m happy to report that it was a huge hit with the Mayo clan. It’s on regular rotation in our home.

It’s so good. And I hope one day Jade will make this for my grandchildren and it will take her back to her childhood.

Απολαμβάνω (greek for enjoy) xxx Chef MM


Greek Lamb with Lemon Potatoes

  • Author: Melissa Mayo


  • 4 lb/ 1.8 Kg boneless leg of lamb
  • 4 cloves of garlic
  • A handful of each – thyme, rosemary, oregano
  • 2 lemons – zest for the marinade and juice for squeezing
    over meat & potatoes
  • ½ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 ½/ 1.2 Kg pounds small Yukon Gold potatoes, peeled


Chop the garlic, rosemary, thyme, and oregano and combine with the zest of 2 lemons.

Season the lamb with salt and pepper. Place in a large ziplock bag, and add the herb and garlic mixture. Seal the bag and marinate overnight.

Bring the lamb to room temperature. Tie it with string so it forms a roast. Place it in a large roasting pan.

Peel the potatoes and quarter them. Toss them with some olive oil, salt and pepper and place them around the lamb. Squeeze the juice of 2 lemons over the meat and potatoes and drizzle with the olive oil.

Preheat the oven to 375 F/180 C

Roast the meat on the bottom rack of the oven uncovered for 1 to 1½ hours (***) till golden and crispy

Remove the lamb and tent with foil, and let rest 15-20 minutes before carving and serving. If the potatoes haven’t browned enough, return them to the oven. Increase temperature to 450 F/230 C and continue cooking while the meat is resting.



*** roast lamb approximately 25 minutes per pound for medium-rare. Internal temperature should register 145-155 F / 63-68 C when done.
145 F / 63 C for medium-rare
160 F /71 C for medium
170 F /77 C for well-done

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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