Non-VegetarianGreek-Australian cuisine Main Course

Greek-Australian Lemon Roast Lamb and Potatoes

Name: Greek-Australian Lemon Roast Lamb and Potatoes
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Greek-Australian
Ingredients: 2 kg bone-in lamb shoulder; 1.2 kg sebago or desiree potatoes; 6 cloves Garlic; 80 ml Extra virgin olive oil; 100 ml Fresh lemon juice; 2 tbsp dried greek oregano; 200 ml Chicken stock; 2 tsp sea salt flakes; 1 tsp Black pepper

Succulent, slow-roasted lamb infused with garlic, lemon, and dried oregano, baked alongside golden potatoes that soak up the pan juices.

🇦🇺Australia· New South Wales

Prep: 20 min
Cook: 150 min
Total: 170 min
Servings: 6
Difficulty: Easy
Calories: 680 kcal

Ingredients

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Servings

2 kg bone-in lamb shoulder — trimmed of excess thick outer fat
1¼ kg sebago or desiree potatoes — peeled and cut into thick wedges
6 cloves Garlic — peeled and cut into thin slivers
80 ml Extra virgin olive oil — good quality Greek or Australian olive oil
100 ml Fresh lemon juice — from 2 to 3 juicy lemons
2 tbsp dried greek oregano — rubbed between palms to release aroma
200 ml Chicken stock — or warm water
2 tsp sea salt flakes — crushed
1 tsp Black pepper — freshly cracked

Equipment

•Large roasting pan
•Aluminium foil
•Small paring knife
•Measuring jug
•Carving board and knife

Nutrition

Per serving, approximate

Calories: 680 kcal
fat: 38 g
carbs: 36 g
fibre: 4 g
protein: 46 g
calories: 680 kcal

Instructions

1
Heat your oven to 180C (160C fan-forced).
2
Cut small, deep slits across the lamb shoulder with the tip of a paring knife.
3
Push the slivered garlic cloves firmly into the incisions in the meat.
4
Place the lamb shoulder into the middle of a large roasting pan.
5
Scatter the potato wedges around the lamb in a single layer.
6
Whisk the olive oil, lemon juice, dried oregano, salt, and pepper together in a jug.
7
Pour the lemon and oil dressing evenly over the lamb and potatoes.
8
Pour the chicken stock carefully into the base of the pan without washing the seasonings off.
9
Cover the roasting pan tightly with two layers of aluminium foil.
10
Bake covered for two hours until the lamb is meltingly tender.
11
Remove the foil and bake uncovered for thirty minutes until the potatoes and lamb are golden.
12
Rest the lamb loosely covered on a board for ten minutes before carving.

Chef's tips

Use floury potato varieties like Sebago or Desiree so they soften inside while absorbing the rich pan drippings. Tightly sealing the foil is crucial to trap steam during the long initial bake. If the pan looks dry when removing the foil, add a splash of hot water.

Ingredient substitutions

bone-in lamb shoulder → bone-in leg of lamb (reduce covered cooking time by 20 minutes)
chicken stock → vegetable stock or lightly salted warm water

Storage

Store leftover carved lamb and potatoes in an airtight container in the fridge for up to three days.

Reheating

Reheat in an oven dish covered with foil at 170C for twenty minutes with a splash of water to keep the potatoes moist.

Common mistakes to avoid

•Using bottled lemon juice instead of fresh juice, which lacks the vibrant citrus punch.
•Failing to cover the pan tightly, causing the stock to evaporate and drying out the potatoes.
•Carving the meat immediately without resting, which lets all the rich juices run out.

Serving suggestions

Serve alongside a classic Greek salad with ripe tomatoes, kalamata olives, and feta.Offer plenty of crusty sourdough or bakery rolls to mop up the lemon and lamb juices.Pair with cold tzatziki and steamed greens dressed with olive oil and lemon.