Transport your tastebuds to the Mediterranean with this succulent Greek leg of lamb, served with crispy lemony roast potatoes, crumbled feta and fresh parsley. This hearty autumnal feast pairs perfectly with a zesty green salad of rocket and watercress – a delicious balance of rich, roasted flavours and light, peppery freshness.
Serves: 4
Prep Time: 30 minutes
Cook Time: 60 minutes (plus resting time)
Ingredients
For the Leg of Lamb:
- 2 kg leg of lamb
- 2 cloves of garlic, sliced into slivers
- 45 ml olive oil
- 2 tbsp (approx. 20 g) Cape Herb & Spice Greek Style Lemon & Herb Rub
- 2 large carrots, roughly chopped
- 2 large onions, roughly chopped
- 2 sticks celery, roughly chopped
- 250 ml water
- 10 ml cornflour (cornstarch), dissolved in 1 tsp water
For the Lemony Roast Potatoes:
- 1 kg floury potatoes (e.g., Maris Piper), peeled and quartered
- 60 ml olive oil
- 1 tbsp Cape Herb & Spice Greek Style Lemon & Herb Rub
- 1 large lemon (or 2 small), cut into wedges
- 100 g feta cheese, crumbled
- 2 tbsp finely chopped flat-leaf parsley
Method
1. Prepare the Leg of Lamb
Preheat your oven to 200°C (180°C fan) / Gas Mark 6.
Using a sharp knife, make small, deep incisions all over the leg of lamb. Insert a sliver of garlic into each cut. Rub the lamb with olive oil, then generously dust with the Greek Style Lemon & Herb Rub, pressing it into the surface.
Scatter the chopped carrots, onions and celery in the base of a large roasting dish. Place a roasting rack on top and set the lamb on the rack.
Roast in the preheated oven until cooked to your liking:
- 60°C internal temp for medium-rare (pink centre)
- 65°C for medium (just a blush)
Tip: Use a meat thermometer for best results, as the internal temperature will rise slightly while resting.
Once cooked, remove the lamb from the oven and cover loosely with foil. Let it rest for at least 15 minutes.
2. Make the Gravy
Place the roasting tray with vegetables directly over a medium heat. Add 250 ml water and stir to deglaze the tray, scraping up the flavourful browned bits.
Strain the mixture through a colander into a saucepan, discarding the vegetables. Return the liquid to the heat, stir in the cornflour slurry, and boil until thickened. Adjust seasoning to taste. Add any resting juices from the lamb to enrich the gravy.
3. Prepare the Lemony Roast Potatoes
While the lamb roasts, parboil the potatoes in salted water for 10 minutes. Drain and allow to air dry in a colander for 5 minutes.
Place the potatoes on a baking tray, drizzle with olive oil and toss to coat. Sprinkle with the Lemon & Herb Rub and nestle the lemon wedges among the potatoes.
Roast in the oven at 200°C for 45–60 minutes, turning once or twice, until golden and crisp.
Once cooked, plate up the potatoes and crumble over the feta. Scatter with chopped parsley for a fresh, herby finish.
To Serve
Slice the rested lamb and serve with lemony roast potatoes, spoonfuls of rich homemade gravy, and a vibrant green salad of rocket and watercress for contrast.
Top Tips
- Make it ahead: The lamb rub and garlic can be prepped the night before for extra flavour.
- For a vegetarian side: Serve the lemony roast potatoes as a standalone dish with grilled vegetables or halloumi.
- Leftovers: Use leftover lamb in wraps, salads or Mediterranean-style flatbreads with tzatziki.