Roast lamb with potatoes (Αρνί στο φούρνο με πατάτες)

Home » Greek Recipes » Roast lamb with potatoes (Αρνί στο φούρνο με πατάτες)

Thanks for sharing!

Home » Greek Recipes » Roast lamb with potatoes (Αρνί στο φούρνο με πατάτες)
Simple recipe for Greek roasted lamb with potatoes

Simple recipe for Greek roasted lamb with potatoes

Most Greeks love lamb, and even those who don’t appreciate its unique, game-y flavour will appreciate that they are in the minority of Greeks.  Even people who abstain from eating meat will likely acknowledge that lamb is a staple in traditional Greek cooking.  Whether it is an entire lamb roasting for Easter, or a rack of lamb on the barbecue,  a lamb-based meal usually means that there is something to celebrate; maybe a birthday, a nameday, or a Friday…we should always try to celebrate Friday.

Lamb tends to be one of the pricier protein choices (at least where we live) so when we do indulge, it’s important that we treat it right.  This recipe for roast lamb with potatoes ensures that it is. Despite the fact that it is super simple, and uses only the most straightforward of ingredients, the end result is a meal which is purely decadent and worthy of the most important celebrations…like, maybe Christmas (how many more days until Christmas??!!)

Pin this recipe if you like it!

Simple recipe for Greek roasted lamb with potatoes

Helpful hints

What cut of lamb is best for roast lamb with potatoes?

The cut of lamb used in this recipe is lamb shoulder.  This is a great choice of meat, and if you are careful to purchase a piece which has a little bit of fat on it you will be rewarded with a roast lamb which is moist, flavourful and incredibly satisfying.  Whenever possible, it is important to try and develop a relationship with your local butcher, someone you can trust to supply you with the best and freshest cuts of meat.

The best roasting pan

The roasting pan that our parents use in this recipe is the same one which they use to make their epic roasted chicken and Greek style potatoes.  It is a large, round metal roasting pan which is large enough to fit the lamb and potatoes, without crowding them, and without leaving too much free space.  Everything fits together nice and comfortably.  If the potatoes are piled, one on top of the other, they will steam rather than slow roast.  And, if you have too much free space, you’re going to end up using more oil than you need to, which is wasteful.  Of course, if you don’t have a round metal roasting pan, another style will work as well.  In this situation, it’s really the size that matters most.

Simple recipe for Greek roasted lamb with potatoes

Best potatoes to use for roast lamb with potatoes

Our parents tend to use yellow fleshed potatoes when making this meal, and most other roasted meats which they accompany with potatoes.  However, they have also been known to use regular russet potatoes, or other white fleshed potatoes.  Truth is…if there are potatoes on sale, they will likely buy those and use them in their recipes.

Simple recipe for Greek roasted lamb with potatoes

Use plenty of oil

You will notice that there is a fair amount of oil used in this recipe.  You may balk.  You may cringe.  You may try to do with less.  We strongly suggest that you do not.  The amount of oil used does a couple of things.  First, it adds flavour.  Second, and most importantly, the way in which the oil coats the potatoes and lamb results in an incredible texture.  Remember, although the potatoes do absorb some of the oil during the cooking, a lot of it gets left behind in the pan.  It’s not horrible!

Greek Roast lamb with potatoes

One of the great things about roasting a large piece of meat this way is that you end up with all sorts of doneness.  Because the lamb shoulder has varying degrees of thickness, and bones in certain places and not others, the way that it cooks is uneven.  Your lamb will be medium rare in some places, and more well done in others.  This is perfect, because if your family is like ours, everyone seems to have a different taste.  What is consistent throughout however is that no matter the degree of doneness, the lamb will be moist and delicious.

Looking for some more lamb recipes? Check these out!

Lamb burgers with feta

Grilled lamb chops

Youvetsi with lamb

Lamb sandwich

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

Greek Roast lamb with potatoes
Greek Roast lamb with potatoes

Follow my blog with Bloglovin

Greek Roast lamb with potatoes
Print Recipe Pin Recipe Share on Facebook
5 from 1 vote

Roast lamb with potatoes

Simple recipe for Greek roasted lamb with potatoes.
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: Greek
Keyword: holiday recipes,, Lamb, roasted potatoes,
Servings: 4 people
Author: Mia Kouppa


  • Large roasting pan


  • 4-5 pounds lamb shoulder
  • 1/2 cup (125 mL) lemon juice, freshly squeezed
  • 1 tbsp + 3/4 teaspoon salt
  • 2 tbsp dried Greek oregano, divided
  • 1 teaspoon ground pepper
  • 10-14 medium sized potatoes we like to use yellow fleshed potatoes
  • 1/4 cup (60 mL) Greek olive oil
  • 1 ¾ cups (425 mL) vegetable oil
  • 1 teaspoon paprika


  • Preheat your oven to 400 degrees Farenheit. You’ll be using bottom rack of your oven.
  • Prepare your lamb shoulder by trimming away any excess fat.  Place your lamb in the center of a large roasting pan, one which is just large enough to hold the lamb and all of the potatoes.
  • Pour 1/4 cup freshly squeezed lemon juice over your lamb shoulder and then sprinkle your lamb evenly with 1 tablespoon salt, 1 teaspoon ground black pepper, and 1 tablespoon Greek oregano.
  • Peel your potatoes and cut them into thick wedges (for small to medium sized potatoes, cut them in quarters, and for larger potatoes, cut them into 6 wedges).
  • Place your potatoes into the roasting pan, surrounding the lamb.  Pour 1/4 cup freshly squeezed lemon juice over your potatoes. Evenly sprinkle your potatoes with 3/4 teaspoon salt, and 1 tablespoon oregano.
  • Pour the olive oil and vegetable oil over your lamb and potatoes.
  • Place your roasting pan on the bottom rack of your oven, uncovered.  Cook for 1 hour and 30 minutes.  Remove roasting pan from oven and sprinkle 1 teaspoon of paprika over the potatoes.  Turn your lamb shoulder over.  Cover the lamb loosely with aluminum foil.  Leave the potatoes uncovered.
  • Return to oven and cook for an additional 45 minutes.  Check your potatoes for doneness.  They should be soft and golden yellow.
  • Allow your lamb to rest for 5 – 10 minutes before carving, to allow juices to settle.
  • Enjoy!

17 responses to “Roast lamb with potatoes (Αρνί στο φούρνο με πατάτες)”

  1. Maria Nicholas Avatar
    Maria Nicholas

    Why not use all olive oil?

    1. miakouppa Avatar

      Hi Maria! Great question. Our parents find that using only olive oil can make the meal a tad too heavy. The combination of the vegetable oil and olive oil gives it a good balance. An added bonus, is that it is bit more economical this way 🙂 Hope you enjoy the recipe and thanks for your interest in Mia Kouppa.

  2. […] Greek dishes which were often made for our gatherings.  She especially loved our parents’ roasted lamb, lemon potatoes, absolutely anything with eggplant … and of course our Greek […]

  3. […] salad is incredibly refreshing and goes well with a side of grilled meat, even a roasted main meal.  During the hot summer months is also a great light lunch or […]

  4. […] like to make your own pita, check out our recipe here.  It also goes incredibly well as a side to roasted lamb or other grilled […]

  5. […] deprived folks are those who never knew of cranberry sauce growing up, because holiday turkey was lamb and it was served with […]

  6. […] pizza.  It is almost as if the pizza is an after-thought; a quick little add-in to complement the roasted lamb or moussaka, and we are always so grateful for […]

  7. […] is not something that our parents ever made. In fact, for most large gatherings and holidays it was lamb on the menu instead of turkey, and if we were in the mood for poultry, rooster made an appearance. […]

  8. Kalliopi Avatar

    What about using a leg of lamb

    1. miakouppa Avatar

      Sure, leg of lamb would work well as well. We are hoping to post a recipe using leg of lamb, but it will be quite similar to this one.

  9. Maria Psarras Avatar
    Maria Psarras

    Looks delicious! No water in the pan for the duration of time it will be cooking? Thank you

    1. miakouppa Avatar

      Thank you! No, no water required 🙂

  10. Mary Avatar

    It looks delicious and to be honest I have never roasted lamb shoulder, always leg, but I’m going to try this. I’m surprised you haven’t pierced little holes and stuffed them with cloves of garlic. Love your recipes.

    1. miakouppa Avatar

      Super Mary!! We hope that you love it! The piercing of holes for slivers of garlic we usually do for veal or pork roasts – but you can definitely do it here as well!

  11. StasiaV Avatar

    Should I triple for 12 people? With other sides?

    1. miakouppa Avatar

      You can definitely do that as long as your oven can accommodate it! With plenty of sides you can probably also get away with doubling the recipe for 12 people. Individual servings of lamb and potatoes would be smaller however. You can check out our Recipe List for all sorts of sides ideas! Happy Easter! xoxo Helen & Billie

Leave a Reply