Greek lamb and lemon potatoes

Butter soft lamb served with lemony garlic potatoes. If your mouth isn’t watering yet, it should be! I have made these recipes a couple of times now and I recommend you find an occasion to serve it yourself. Soon! I make both the lamb and potatoes the night before so on the day of the dinner I just need to remove them from the fridge and then put them in the oven. So easy! So good! Served with a greek salad or greens and you have a super delicious dinner… so good there probably won’t be leftovers.

Greek lamb


  • 1 shoulder of lamb
  • 2 large tomatoes cut into thick slices
  • 1 onion, peeled and thickly sliced
  • 3 bay leaves
  • 6 cloves of garlic, peeled and smashed with the flat of a large knife (or more)
  • 6 sprigs of rosemary
  • 1 lemon, thickly sliced
  • olive oil
  • dried oregano
  • sea salt
  • 1 tsp smoked paprika


  1. Preheat your oven to 165 degrees C. Lay out two large pieces of foil in a plus shape in your baking dish, large enough to wrap your lamb.
  2. Drizzle some olive oil on the foil and then layer some tomato, onion, bay leaves, garlic, rosemary and lemon. Season with salt and pepper and some dried oregano.
  3. Place the lamb on top and sprinkle with the paprika, oregano and more salt and pepper. Layer the rest of the ingredients on top with a glug of more olive oil.
  4. Seal your package well, to ensure no leaks.
  5. Pour about an inch of water into the bottom of the baking dish and place in the oven. Cook for about 5 hours or until meltingly tender.
  6. After 5 hours, remove the lamb and set aside for 20 minutes. Pour the juices into a saucepan to make gravy if you wish.
  7. Cut open the top of the foil and cook for a further 10-15 minutes until the meat has browned slightly. Serve with a fork on the table – no slicing required!

Note: Put the majority of the tomatoes on the top of the meat and they turn into lovely soft, semi dried tomatoes.

Another note: you could also serve it with tzatziki and rosemary roasted potatoes….

Lemon potatoes


  • 1.5kg waxy potatoes
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chicken stock


  1. Put all the marinade ingredients into a baking dish.
  2. Peel and chop your potatoes into large chunks and put them in the marinade as you go.
  3. Leave the potatoes for to marinate for as long as you can, overnight if possible.
  4. Bake at 200 degrees celsius for about 70 minutes, or until the potatoes are tender and the liquid mostly absorbed. You could finish the potatoes under a grill for a few minutes to brown them, but they will be delicious either way.

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