Lemon and Oregano Lamb

Lemon and Oregano Lamb
Manos Chatzikonstantis
  • Yield: 4 to 6 servings


1 1/2cups fresh lemon juice (6 to 7 lemons)
1/2cup olive oil
1tablespoon heaping, dried oregano
3pounds 5 ounces leg of lamb, bone hacked in one place and hinged, so it fits in the dish
Salt and freshly ground black pepper
2pounds 10 ounces potatoes, cut into big chunks


  1. Mix the lemon juice, olive oil and oregano with 1½ cups of water in a large nonreactive baking dish. Rub the lamb well all over with salt and black pepper and put it in the marinade. Turn it over a couple of times to coat well. Cover with plastic wrap and refrigerate for 24 hours, turning it frequently throughout your waking hours.
  2. Preheat the oven to 350°F. Transfer lamb and marinade to a roasting pan and cover the lamb with a sheet of parchment paper, and then cover the pan tightly with 3 layers of aluminum foil. Bake for 1 hour. Turn the lamb over, cover again and reduce the heat to 300°F.
  3. Bake the lamb for another 2 hours. Now turn the lamb gently, as it will be very tender. Add the potatoes to the dish and sprinkle a little salt over them. Cover again and bake for 2 hours, turning the potatoes once during this time. Remove the foil, shuffle the potatoes and put back in the oven at 400°F. Roast until a little golden here and there, 20 to 30 minutes. Remove from the oven and let the lamb rest for 5 minutes before serving.
Reprinted with permission from Tessa Kiros’s Food From Many Greek Kitchens (Andrew McMeel Publishing,
LLC, 2011).