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Slow-Roasted Greek Leg of Lamb with Lemon Potatoes

Slow-Roasted Greek Leg of Lamb with Lemon Potatoes reads umami 6.1, sourness 5.8 and citrus 5.6 on Palate's 0–10 flavor X-ray — a Greek main, about 4 hr 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 6.1 · Sourness 5.8 · Citrus 5.6 · Richness 5.4 · Allium 4.6 · Salinity 4.2 · Sweetness 2.6 · Earthy 2.2 · Herbaceous 1.9 · Bitterness 1.8 · Fruity 1.6 · Warm Spice 1.6 · Nutty 1.2 · Floral 0.6 · Heat 0.6

What's in it (12)

• boneless lean lamb stew meat — 2722 g
• garlic — 24 g
• extra-virgin olive oil — 54 g
• lemons — 195 g
• dried leaf oregano — 7 g
• salt — 22 g
• freshly ground black pepper — 7 g
• yellow onion — 110 g
• yellow new potatoes — 1361 g
• low-salt chicken broth — 473 g
• tomato paste — 30 g
• unsalted butter — 27 g

Time & effort: about 4 hr 23 min (3 hr 3 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 187.8 kcal, 15.7 g protein, 11.5 g fat, 5.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Using a paring knife, cut about 20 small slits all over the lamb leg and tuck a garlic sliver into each one.
2. In a small bowl, whisk the minced garlic, 2 tablespoons of the olive oil, the zest and juice of 1 lemon, 1 tablespoon of the oregano, half the salt, and half the pepper into a paste. Rub the paste all over the lamb, cover, and refrigerate at least 1 hour, or up to overnight for deeper flavor.
3. About 45 minutes before roasting, set the lamb on the counter to take the chill off and preheat the oven to 325 F.
4. Scatter the onion rounds over the bottom of a large roasting pan. Toss the potato wedges with the remaining olive oil, the juice of the second lemon, the remaining 1 tablespoon oregano, and the remaining salt and pepper, then spread the potatoes around the onions.
5. Whisk the chicken broth with the tomato paste and the juice of the remaining lemon; pour it into the pan around, not over, the potatoes. Set the lamb directly on top of the vegetables, fat side up.
6. Cover the pan tightly with foil and roast until the lamb is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 195 F, about 2 1/2 hours.
7. Uncover, baste the lamb generously with the pan juices, and raise the oven to 425 F. Roast uncovered until the lamb is deeply browned and the potatoes are tender when pierced with a knife, 25-30 minutes more.
8. Transfer the lamb to a cutting board and tent loosely with foil; let it rest 20 minutes before carving — this is what keeps the juices in the meat instead of on the board.
9. While the lamb rests, strain the pan juices into a small saucepan, skim off the excess fat, and bring to a simmer over medium heat. Whisk in the cold butter a piece at a time until the sauce is glossy and lightly thickened, 2-3 minutes.
10. Carve the lamb off the bone into thick slices (it will shred in places near the shank — that's expected), arrange over the potatoes and onions, and spoon the warm pan sauce over the top.

Dishes with a similar flavor shape

• Steak Fajitas with Lime and Cilantro — Tex-Mex
• Tasajo Asado con Salsa de Chile Pasilla Mixe — Mexican · Oaxaca
• Greek Meatball Soup with Egg-Lemon Broth — Greek
• Pork Green Chile Stew — Tex-Mex · Southwestern
• Sopa de Lima — Mexican

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.