Roasted Lamb and Potatoes with Lemon

Name: Roasted Lamb and Potatoes with Lemon
Ingredients: 1,5 kg stewing lamb, cut into large chunks; 4 large waxy potatoes, halved; 3 garlic cloves, chopped; 7,5 ml (1 ½ teaspoon) salt; 5 ml (1 teaspoon) freshly ground black pepper; 15 ml (1 tablespoon) dried Greek oregano; juice of 2 lemons; a few sprigs of fresh rosemary; 250 ml (1 cup) olive oil; 200 ml (4/5 cup) water; 15 ml (1 tablespoon) Italian flat leaved parsley, roughly chopped

Ideally this dish should be cooked in a wood-fired oven, but I have roasted it in the oven with great success. I just love the lemony flavour, especially in the potatoes. Serve the lamb and potatoes with a generous Greek Salad and don’t skimp on the feta cheese and Greek oregano.

Published 24 April 2026

Method

Preheat the oven to 180 °C.
Combine the pieces of lamb with the potatoes and garlic in a large roasting tin. Season it with the salt and pepper, oregano and lemon juice. Pour over the olive oil and toss well with your hands.
Add the water and cover with aluminium foil. Roast in the oven for 1 ½ to 2 hours. Remove the foil after 1 hour so that the meat can brown nicely.
Serve with a scattering of the parsley.