Greek Style Lamb with Potatoes

Cooking Time: 2 hrs 10 min    Servings: 8

Products needed:

Herbes de Provence Infused Olive Oil


  • 6 lbs leg of spring lamb- with hard skin (fell) removed (or 3-1/2-pound boneless rolled roast of lamb shoulder)
  • 2 tablespoons Olive Scene Herbes de Provence Olive Oil 
  • 6 large garlic cloves
  • sea salt and freshly ground pepper to taste—(season well)
  • 6 large baking potatoes
  • 2 large onions, sliced
  • 1 tablespoon freshly chopped rosemary
  • About 1 cup water


  1. Preheat oven to 375 degrees.
  2. Cut 10 very thin lengthwise slivers from garlic; chop remaining garlic.
  3. Pierce the lamb with point of a sharp knife to make a slit.
  4. Hold the slit open and insert a garlic sliver.
  5. Use the knife to help you hold the slit open.
  6. Make more slits, spacing them fairly evenly, and insert remaining garlic slivers.
  7. Rub lamb all over with olive oil
  8. Sprinkle lamb with salt and pepper to taste-seasoning well
  9. Set lamb in a roasting pan.
  10. Peel and quarter potatoes and put them in pan around meat.
  11. Sprinkle potatoes with remaining chopped garlic, salt, and pepper.
  12. Add sliced onions, 2 tablespoons rosemary, and ¾ cup water to pan.
  13. Cover the pan with foil.
  14. Bake 1 hour.
  15. Uncover and stir potatoes gently, adding ¼ cup water if pan is dry.
  16. Bake 30 minutes and stir again, adding a few tablespoons water if pan becomes dry.
  17. Roast lamb another 10 to 30 minutes, basting lamb and potatoes occasionally, or until lamb is very tender.
  18. An instant-read or meat thermometer should register 150 degrees F for medium or 160 degrees for well done. Remove lamb and let rest covered while browning potatoes.
  19. Bake potatoes uncovered for 30 more minutes.
  20. Spoon juices over potatoes.