Back to recipe

Darby's Daily Balance

Greek Leg Of Lamb With Lemon Potatoes

My easy one-pot Greek leg of lamb + lemon potatoes.

Ingredients

Lemon Potatoes

  • 2–3 lbs gold potatoes, halved
  • 2 tbsp olive oil
  • 1 lemon juice
  • 2 lemons, cut into pieces
  • salt + pepper

Greek Leg of Lamb

  • 3 lb pasture-raised leg of lamb
  • 4 tbsp butter, softened
  • 2–3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/2 lemon juice
  • salt + pepper

Method

  1. 1

    Preheat oven to 375°F.

  2. 2

    Cut your gold potatoes in half and add them to a large Dutch oven or oven-safe pot. Toss with olive oil, salt, pepper and the juice of one lemon. Add the two cut-up lemons to the pot.

  3. 3

    Make your compound butter by mixing softened butter, parsley, garlic, lemon juice, salt and pepper.

  4. 4

    Pat the lamb dry and score the top and bottom by cutting shallow crisscross slits into the meat.

  5. 5

    Rub the lemon-herb butter all over the lamb, making sure to work it into the scored cuts.

  6. 6

    Place the lamb directly on top of the potatoes.

  7. 7

    Bake covered for about 1 hour, then uncover and continue baking until the lamb reaches your desired internal temperature. For medium-rare, aim for about 135°F after resting.

  8. 8

    Let the lamb rest for 15–20 minutes before slicing. Toss the potatoes around in all those delicious lamb juices before serving.