Loading…
Slow-roasted lamb with golden olive oil potatoes. Sunday on Lesvos — ancient, generous, irreplaceable.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
•
🥩 MEAT
•
2.5–3 lbs bone-in lamb shoulder or leg, cut into large pieces
🥔 PRODUCE
•
1.5 lbs Yukon Gold potatoes, cut into large wedges
•
1 large onion, roughly chopped
•
6 garlic cloves, smashed
•
Juice of 2 lemons
•
Zest of 1 lemon
🫙 PANTRY
•
½ cup dry white wine
•
Olive oil — very generous amount
🌿 SPICES & SEASONING
•
2 tsp dried oregano
•
1 tsp dried rosemary
•
1 tsp ground cumin
•
Salt
•
Black pepper
Lesvos
Lamb with Olive Oil Potatoes
Slow-roasted lamb with golden olive oil potatoes.
Slow-roasted lamb with golden olive oil potatoes. Sunday on Lesvos — ancient, generous, irreplaceable.
Ingredients
🥩 MEAT
— 2.5–3 lbs bone-in lamb shoulder or leg, cut into large pieces
🥔 PRODUCE
— 1.5 lbs Yukon Gold potatoes, cut into large wedges
— 1 large onion, roughly chopped
— 6 garlic cloves, smashed
— Juice of 2 lemons
— Zest of 1 lemon
🫙 PANTRY
— ½ cup dry white wine
— Olive oil — very generous amount
🌿 SPICES & SEASONING
— 2 tsp dried oregano
— 1 tsp dried rosemary
— 1 tsp ground cumin
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large roasting pan or deep baking dish — needs to hold lamb and potatoes.
🔪 PREP FIRST
🥩 LAMB PREP
— Pat lamb dry.
— Score the meat in several places with a knife.
— Rub all over with:
— Olive oil
— Oregano
— Rosemary
— Cumin
— Salt and pepper
— 👉 Score and season the lamb at least 30 minutes ahead — overnight in the fridge is even better.
🥔 POTATO PREP
— Cut potatoes into large wedges — too small and they will dissolve.
— Toss with olive oil, salt, and a pinch of oregano.
🔥 OVEN
— Preheat oven to 375°F.
Method
STEP 1 — BUILD THE PAN
— Spread in the roasting pan:
— Chopped onion
— Smashed garlic
— Lay lamb pieces on top.
— Surround with potato wedges.
STEP 2 — ADD LIQUID
— Pour over:
— Lemon juice
— White wine
— ½ cup water
— Drizzle everything generously with olive oil.
👉 The olive oil is not a drizzle — it is a pour. Lesvos olive oil is the soul of this dish.
STEP 3 — ROAST COVERED
— Cover tightly with foil.
— Roast at 375°F for 1 hour 30 minutes.
STEP 4 — UNCOVER & FINISH
— Remove foil.
— Baste lamb and potatoes with pan juices.
— Roast uncovered for another 45–60 minutes.
— You're looking for:
— Lamb deeply golden and pulling from the bone
— Potatoes golden and absorbing all the pan juices
— Pan juices reduced to a rich, oily sauce
👉 If potatoes are browning too fast, add a splash of water.
STEP 5 — REST & SERVE
— Rest 15 minutes before serving.
— Spoon pan juices generously over everything.
Chef's Note: The potatoes cook in the lamb fat and olive oil. They are not a side dish — they are the point. Don't rush the uncovered roasting.