Quick Recipe Version (TL;DR)
Quick Ingredients
- Leg of lamb: 1 bone-in leg of lamb (5 1/2 lb / 2.5 kg)
- Marinade: 1/2 cup (120 ml) extra-virgin olive oil, 1/4 cup (60 ml) fresh lemon juice, zest of 2 lemons, 8 garlic cloves (minced), 2 tbsp chopped fresh oregano, 2 tbsp chopped fresh rosemary, 2 tsp kosher salt, 1 tsp black pepper
- Lemon-roasted potatoes: 3 lb (1.36 kg) Yukon Gold potatoes, 1/3 cup (80 ml) olive oil, 1 cup (240 ml) chicken broth, 1/4 cup (60 ml) lemon juice, 4 garlic cloves (smashed), 2 tsp dried oregano, 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- Tzatziki: 2 cups (480 g) plain Greek yogurt (full-fat), 1 large English cucumber, 2 garlic cloves (finely grated), 1 tbsp (15 ml) lemon juice, 2 tbsp chopped fresh dill, 1 tbsp (15 ml) olive oil, 1/2 tsp kosher salt
- To serve: 8 pita breads, lemon wedges, extra dill or oregano
Do This
- 1) Marinate lamb with olive oil, lemon, garlic, and herbs for exactly 8 hours (refrigerated).
- 2) Make tzatziki; chill for at least 1 hour.
- 3) Parboil potato wedges for 8 minutes; drain and season.
- 4) Roast lamb: 20 minutes at 450°F (232°C), then 70 minutes at 325°F (163°C).
- 5) Roast potatoes alongside during the 325°F (163°C) stage; then crisp them 15 minutes at 450°F (232°C) while lamb rests 20 minutes.
- 6) Thinly carve lamb; warm pita for 5 minutes at 350°F (177°C).
- 7) Serve lamb with tzatziki, lemon potatoes, and warm pita for assembling.
Why You’ll Love This Recipe
- Big Greek flavors with simple steps: lemon, garlic, oregano, and rosemary do most of the work.
- Great for feeding a crowd: a leg of lamb looks impressive and carves into plenty of servings.
- Meal-in-one spread: juicy lamb, tangy tzatziki, and lemony potatoes plus warm pita for easy DIY plates.
- Make-ahead friendly: marinate overnight and stir up tzatziki in advance.
Grocery List
- Produce: 4 lemons, 1 large English cucumber, 1 head garlic, fresh oregano (or extra fresh herbs), fresh rosemary, fresh dill, 3 lb (1.36 kg) Yukon Gold potatoes
- Dairy: plain Greek yogurt (2 cups / 480 g)
- Meat: 1 bone-in leg of lamb (5 1/2 lb / 2.5 kg)
- Bakery: 8 pita breads
- Pantry: extra-virgin olive oil, chicken broth, dried oregano, kosher salt, black pepper
Full Ingredients
Leg of Lamb
- 1 bone-in leg of lamb, 5 1/2 lb (2.5 kg)
- 1 tbsp (15 ml) extra-virgin olive oil, for the roasting pan
Herb-and-Lemon Marinade
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (from 1–2 lemons)
- Zest of 2 lemons
- 8 garlic cloves, minced (about 3 tbsp)
- 2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
- 2 tbsp fresh rosemary, chopped
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Lemon-Roasted Potatoes
- 3 lb (1.36 kg) Yukon Gold potatoes, cut into 1-inch-thick wedges
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 cup (240 ml) chicken broth
- 1/4 cup (60 ml) fresh lemon juice
- 4 garlic cloves, smashed
- 2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Tzatziki
- 2 cups (480 g) plain Greek yogurt (full-fat preferred)
- 1 large English cucumber
- 2 garlic cloves, finely grated or crushed to a paste
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Serving
- 8 pita breads
- 2 lemons, cut into wedges
- Extra chopped dill, oregano, or parsley (optional)
Step-by-Step Instructions
Step 1: Marinate the lamb (8 hours)
In a medium bowl, whisk together the marinade: 1/2 cup (120 ml) olive oil, 1/4 cup (60 ml) lemon juice, zest of 2 lemons, 8 minced garlic cloves, 2 tbsp oregano, 2 tbsp rosemary, 2 tsp kosher salt, and 1 tsp black pepper.
Pat the lamb dry with paper towels. Using a small sharp knife, cut 12 small slits (about 1/2 inch deep) all over the surface to help the marinade penetrate. Rub the marinade all over the lamb, working it into the slits and any seams.
Place the lamb in a large dish or zip-top bag, cover, and refrigerate for exactly 8 hours. (If you want more flexibility, you can marinate up to 24 hours, but this recipe is timed for 8.)
Step 2: Make the tzatziki (chill 1 hour)
Coarsely grate the cucumber. Place it in a clean kitchen towel (or several layers of paper towels) and squeeze firmly for 1 minute to remove as much liquid as possible. This keeps your tzatziki thick and scoopable.
In a bowl, stir together 2 cups (480 g) Greek yogurt, the squeezed cucumber, 2 grated garlic cloves, 1 tbsp (15 ml) lemon juice, 2 tbsp chopped dill, 1 tbsp (15 ml) olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Cover and refrigerate for exactly 1 hour so the garlic and dill flavor the yogurt.
Step 3: Parboil and season the potatoes (8 minutes)
When you’re ready to cook, remove the lamb from the refrigerator and let it sit at room temperature for exactly 45 minutes. During this time, prep the potatoes.
Bring a large pot of salted water to a boil. Add the potato wedges and boil for exactly 8 minutes. Drain well and let them steam-dry in the colander for exactly 5 minutes.
In a roasting pan (or a 9 x 13-inch baking dish), toss the potatoes with 1/3 cup (80 ml) olive oil, 1 cup (240 ml) chicken broth, 1/4 cup (60 ml) lemon juice, 4 smashed garlic cloves, 2 tsp dried oregano, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Set aside.
Step 4: Start the lamb hot, then roast low
Arrange an oven rack in the lower-middle position. Preheat the oven to 450°F (232°C).
Lightly oil a sturdy roasting pan with 1 tbsp (15 ml) olive oil. Place the lamb in the pan fat-side up. Roast at 450°F (232°C) for exactly 20 minutes to brown the outside.
Reduce the oven temperature to 325°F (163°C). Roast for exactly 35 minutes.
Step 5: Roast the potatoes alongside, then check lamb temperature
After the lamb has roasted 35 minutes at 325°F (163°C), place the pan of seasoned potatoes on a rack below the lamb. Continue roasting at 325°F (163°C) for exactly 35 more minutes (so the lamb roasts 70 minutes total at 325°F).
At this point, check the lamb with an instant-read thermometer inserted into the thickest part without touching bone:
- Medium-rare: remove at 130°F (54°C) (it will rise during resting)
- Medium: remove at 140°F (60°C)
If it has not reached your target, continue roasting at 325°F (163°C) in 10-minute increments until it does.
While the lamb finishes, stir/turn the potatoes once (use a spatula to flip wedges through the lemony broth and oil) so they roast evenly.
Step 6: Rest the lamb and crisp the potatoes
Transfer the lamb to a cutting board and tent loosely with foil. Rest for exactly 20 minutes before carving (this keeps it juicy).
While the lamb rests, increase the oven temperature to 450°F (232°C). Roast the potatoes for exactly 15 minutes to reduce the liquid and deepen the golden edges. (They should look bronzed, with some glossy lemony pan juices.)
Step 7: Carve thinly and serve with warm pita
Warm the pita breads: reduce the oven to 350°F (177°C), wrap the pitas in foil, and warm for exactly 5 minutes. Alternatively, warm each pita in a dry skillet for exactly 45 seconds per side.
Carve the lamb thinly across the grain. If using a bone-in leg, slice along the bone to release larger muscles, then slice those into thin, bite-size pieces.
Serve family-style with a big bowl of tzatziki, a tray of lemon-roasted potatoes, lemon wedges, and warm pita for assembling.
Pro Tips
- Salt matters: stick with kosher salt as written; switching to fine table salt can make the lamb too salty.
- Don’t skip cucumber squeezing: removing water prevents runny tzatziki and keeps it thick for spreading in pita.
- Use temperature, not guesswork: the thermometer is the difference between juicy lamb and dry lamb.
- Carve thin for “gyro-style” eating: thin slices feel tender and are easier to tuck into pita with tzatziki.
- Save the potato pan juices: spoon a little over lamb slices for extra lemony richness.
Variations
- Boneless leg of lamb: use a 4 1/2 lb (2.0 kg) boneless leg. Keep the same marinade and sear, then roast at 325°F (163°C) for exactly 55 minutes before checking temperature in 10-minute increments.
- Add mint: swap half the dill in the tzatziki for 1 tbsp finely chopped fresh mint for a brighter, springy flavor.
- Extra-crispy potatoes: after the final 15 minutes at 450°F (232°C), broil on high for exactly 2 minutes, watching closely.
Storage & Make-Ahead
Make-ahead: Marinate the lamb up to 24 hours. Tzatziki can be made up to 2 days ahead; stir before serving. Potatoes can be parboiled and cut up to 24 hours ahead; refrigerate in a sealed container and roast as directed.
Refrigerate: Store cooked lamb in an airtight container for up to 4 days. Store potatoes for up to 4 days. Store tzatziki for up to 3 days.
Reheat: Rewarm lamb slices in a 300°F (149°C) oven for exactly 10 minutes (covered with foil). Recrisp potatoes at 425°F (218°C) for exactly 12 minutes. Serve tzatziki cold.
Nutrition (per serving)
Approximate, assuming 1/8 of lamb + potatoes + tzatziki + 1 pita: 820 calories, 44 g protein, 52 g carbs, 48 g fat, 6 g fiber, 1,150 mg sodium.
