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Baby Boomer Recipes | Greek | Greek Style Leg of Lamb

Roasted Greek Leg of Lamb

Andrew Eliopulos
Roast leg of lamb is a traditional Greek dish. You will love this recipe if you are a lamb fan.
Course Entree
Cuisine Greek


  • 12 lb leg of lamb if less, reduce cooking time
  • 1-2 large lemons
  • Extra virgin olive oil - Try Greek
  • Salt
  • Garlic powder
  • Oregano preferably Greek - fresh or dry
  • Minced garlic
  • Pepper
  • Baby yellow potatoes cut in half


  • Pre-heat the oven to 325-350 degrees (with convection use the lower number)
  • Squeeze lemon juice all over the leg of lamb
  • Pour a little olive oil over the leg of lamb and rub in.
  • Sprinkle the leg of lamb with salt and garlic powder
  • Sprinkle generously with pepper
  • Sprinkle with oregano
  • Sprinkle with minced garlic.
  • Turn the leg of lamb over and repeat with seasonings on the other side.
  • Put the lamb into a roasting pan, uncovered and roast for approximately 4 hours or until the inside temperature of the lamb reaches 145 degrees.
  • After 2 hours of cooking add the potatoes and arrange them around the lamb. If needed add a small amount of water.
  • When the lamb is done, take it out and let it sit for 1/2 hour before carving
  • To carve, first, remove the shank bone.
  • Follow the remaining bone with a sharp carving knife to remove the lamb from the bone. Then slice crossways.


If desired, you can add rosemary stalks around the lamb. Serve with a fresh green salad and red wine