This tender honey-glazed Greek roast lamb delivers Mediterranean magic straight to your dinner table in under 3 hours.
The succulent meat, infused with traditional Greek herbs and sweet honey glaze, creates an unforgettable centerpiece for special gatherings.
As the lamb slowly roasts alongside golden potatoes, it develops a perfectly caramelized exterior while staying juicy inside.
A classic Greek dish that brings warmth and comfort with every bite, proving that patience in cooking yields the most rewarding results.
Ingredients for Greek Roast Lamb
- Lamb: 1.2 kg leg of lamb, perfect for a family feast
- Potatoes: 1.5 kg, cut into wedges
- Aromatics: 4 garlic cloves and fresh rosemary sprigs
- Glaze Components: 100g mild mustard, 100g honey, juice of half lemon
- Liquids: 1 1/2 glass dry white wine, 4-5 tbsp olive oil
- Seasonings: Salt, freshly ground pepper, black sugar (optional)
Step-by-Step Instructions
- Preparation: Preheat oven to 180C/350F. Score lamb surface and create 8-9 small holes
- Season the Lamb: Insert garlic pieces and rosemary into holes, drizzle with olive oil, season generously
- Initial Baking: Add wine to baking tray, cover with foil, and bake for 1.5 hours
- Add Potatoes: Remove from oven, add seasoned potato wedges, drizzle with oil, cover again
- Continue Cooking: Bake for another hour with foil cover
- Prepare Glaze: Blend heated honey with mustard and lemon juice
- Final Touch: Brush glaze over lamb and potatoes, sprinkle with black sugar if desired
- Final Baking: Cook uncovered for 20-25 minutes until beautifully colored
- Resting: Let rest 5 minutes before serving with Greek salad and tzatziki
Cooking Techniques
This Greek roast lamb uses a wonderful two-stage cooking method that makes the meat super tender.
First, we cook it covered with foil to keep all those tasty juices in. Then, we finish it uncovered with that sweet honey glaze to get that beautiful golden crust.
When you’re making those cuts in the lamb, try to space them evenly – this helps the garlic and rosemary flavors spread through the meat as it cooks.
The slow cooking time might seem long, but trust me, it’s what makes the lamb melt-in-your-mouth tender!
Perfect Timing Tips
Getting the timing right with lamb and potatoes is super easy once you know the trick. Start the lamb on its own for the first 1½ hours – this gives it time to get nice and tender.
Then add those potato wedges for the final hour. When you’re adding that yummy honey glaze at the end, keep an eye on the color – you want it golden brown, not too dark.
And don’t skip that 5-minute rest at the end – it lets all those tasty juices settle back into the meat.
Serving Suggestions
This honey-glazed lamb is a star at any Greek feast! Serve it family-style right in the middle of the table with the roasted potatoes around it.
The recipe mentions tzatziki and Greek salad – these are perfect matches! The cool, creamy tzatziki balances the rich lamb, while a Greek salad adds freshness with its crisp vegetables and tangy feta.
A basket of warm pita bread is great for soaking up those amazing pan juices. For drinks, that dry white wine you used in cooking would be lovely to serve too!
Storage and Leftovers
Lucky enough to have leftovers? Pop them in an airtight container and keep them in the fridge for up to 3 days.
The flavors actually get even better overnight! To reheat, place the lamb and potatoes in a baking dish, add a splash of water or stock to keep things moist, cover with foil, and warm in a 325°F oven until heated through.
Leftover lamb also makes amazing sandwiches – just slice it thin and pile it on fresh bread with some tzatziki and lettuce.
Honey-glazed Greek Roast Lamb with Potatoes
Equipment
- Large baking tray
- Aluminum foil
- Cooking brush
- Microwave
Ingredients
- 1.2 kg leg of lamb or more
- 1.5 kg potatoes
- 4 cloves garlic
- fresh rosemary
- 100 g mild mustard
- 100 g honey
- 1/2 lemon juiced
- 1 tsp black sugar optional
- 1 1/2 glass dry white wine
- 4-5 tbsps olive oil
Instructions
- Preheat the oven at 180C / 350F. To prepare this super easy Greek roast lamb recipe, place the lamb in a large baking tray and scar the surface of the meat with a knife. Make little holes (8-9) on the surface of the lamb, using a sharp knife.
- Chop the garlic into 3-4 pieces each clove. Fill each hole on the lamb with some garlic and some rosemary. Drizzle with 1-2 tablespoons of olive oil and season well with salt and pepper. Pour into the baking tray 1 and 1/2 glass of white wine and cover with aluminum foil. Bake in the preheated oven for 1 1/2 hour.
- The potatoes and the lamb cook at different times, so you should add the potatoes later.
- After 1 1/2 hour remove the baking tray from the oven, unwrap the aluminum foil and add the potatoes (cut into wedges and seasoned well with salt and pepper). Drizzle with 1-2 tbsps of olive oil. At this point, there should be enough liquid remaining into the baking tray.
- Place some aluminum foil on the baking tray and bake for 1 more hour.
- Turn the pan out of the oven and unwrap the aluminum foil. At this time, there should be a little wine still remaining in the pan and your Greek roast lamb should be almost cooked, but not colored.
- Prepare the glaze for your Greek roast lamb. Into a microwave, heat the honey, until it becomes liquid. Blend the honey with the mustard and lemon juice. With a cooking brush, brush the glaze over the lamb and the potatoes. Sprinkle with some black sugar (optional), so that the meat becomes more crunchy.
- Place back into the oven (uncovered) and bake for 20-25 more minutes until the lamb is nicely coloured. Let the meat rest for 5 minutes before serving.
- Enjoy this delicious honey-glazed Greek roast lamb with a nice Greek salad and creamy tzatziki sauce!