Roasted Mediterranean lamb and potatoes

Roasted Mediterranean lamb and potatoes


5 people made this

About this recipe: This one-dish meal is an easy Greek-style roast bursting with the fresh flavours of lemon and herbs.

Brenda Houghton

Serves: 4 

  • 550g (1 lb 4 oz) lean lamb leg steak
  • 300g (10½ oz) onions, cut into quarters, or shallots, peeled but left whole
  • 500g (1 lb 2 oz) small new potatoes, scrubbed
  • 1 large lemon, cut into 8 wedges
  • 1 tablespoon olive oil
  • 12 cloves garlic, peeled
  • 6 sprigs each of fresh rosemary and thyme
  • Salt and black pepper
  • 200g (7 oz) cherry or plum tomatoes, halved
  • 1 tablespoon mint sauce

Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

  1. Heat the oven to 200°C (400°F, gas mark 6). Trim any fat off the lamb, cut the meat into 2.5 cm (1 in) cubes and arrange them in a large roasting tin with the onions or shallots and potatoes, cut in half if large.
  2. Squeeze the juice from four of the lemon wedges, whisk it into the oil and drizzle it over the meat and vegetables. Tuck all eight lemon wedges, the garlic and half of the herbs into the dish and season to taste. Cover the tin tightly with foil and cook for 45 minutes.
  3. Remove the foil and the herbs and discard them, then increase the oven heat to 220°C (425°F, gas mark 7). Add the tomatoes and remaining herbs and baste the meat and vegetables with the mint sauce. Roast for a further 15-20 minutes, uncovered, until the meat and vegetables are browned and tender.
  4. Divide the lamb and vegetables between four plates, spoon on any roasting juices and serve.

How to roast lamb

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Reviews (2)


Something else. I found when I cooked this recipe(from book) that I needed to par boil the potatoes first so that it was all cooked at same time - 02 Jun 2010


It is a very simple and delicious recipe - 02 Jun 2010

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