Roasted Lamb with Potatoes

  • 20 minutes preparation plus 2-3 hours cooking time

    Preparation Time

  • Moderate

    Difficulty Level

  • 4


Roasted lamb is one of the most popular dishes in Greece. Despite the simplicity of its ingredients, it is very tasty and competes in taste any other meat. The lamb in the over is always at the center of every Easter table, but it is also a very favorite dish for a Sunday lunch. If you don’t like lamb, you can use kid, but you will have to cook it for less time since kid has fewer fat than lamb.



  • 2 kg lamb, cut into portions
  • 1 kg potatoes, peeled and cut into wedges
  • 3 chopped garlic cloves (we can use more or less, depending on our preferences)
  • 200 ml olive oil
  • 1 tbsp mustard powder Sunspices
  • 2 tbsp dried oregano Sunspices
  • 1 tbsp dried rosemary Sunspices
  • Juice from 1 lemon
  • Salt, pepper


  1. We preheat the oven to 200C/392F. In a large baking tray (or in a hull – if we have both, we use the hull) we put the lamb and we rub it with garlic. We add the potatoes, we season with salt and pepper and we sprinkle the lamb and the potatoes with the oregano and the rosemary. We stir well with our hands so that the herbs coat the lamb and the potatoes.
  2. In a bowl, we put the oil, the mustard powder and the lemon juice and we whisk well. We pour the mixture over the lamb and the potatoes.
  3. We cover the hull with a lid or the tray first with parchment paper and then with aluminum foil. We roast for about 2-2:30 hours until the meat becomes tender. Then, we uncover the hull or the tray, we gently stir the potatoes and we turn the lamb. We cook for another 20-30 minutes, without covering the hull or the tray, until the potatoes and the lamb get a nice color. We serve with fresh bread and a green, nice salad.

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