Cook This: Roasted Lamb & Potatoes

Greek families love a roasted leg of lamb with potatoes moment. It’s our specialty! My mom whips up a roasted leg of lamb at east once a week because it’s really easy — unlike fussier Mediterranean recipes. I cooked this delightful dish tonight and wanted to share my mother’s recipe with you freaks, too.


1 leg of lamb (preferably with bone-in but no biggie)

Yukon gold potatoes

Salt, pepper, rosemary

Fresh garlic cloves (always fresh… this is key!)

Olive oil


Rinse leg of lamb. With a sharp knife, poke holes into it and pack with fresh garlic cloves. The more the merrier! Season with lots of salt and pepper on top. Fat side up, add the leg of lamb to pan and bake at 350 for one hour. After an hour, add the potatoes. Slice potatoes and season with fresh lemon juice, salt, pepper and rosemary. Drizzle with olive oil. Bake for an additional hour or hour and a half. You may have to add water as you never want it to get too dry. The lamb should not be pink in the middle when done.  My mom always says, “For every pound of the lamp, cook one hour at 350 degrees.” Opa!

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