Leg of Lamb with Oregano & Lemon


Preparation info

  • Serves


    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is possibly one of my favourite meals. It is soft, wonderful and meltingly lemony and we would sometimes eat the leftovers for breakfast before school. I’m not sure if this is totally the Greek way of making it — maybe the butter and cooking time are my mother’s addition — but this is how it is. My mother says you could cook it overnight: I never have, but I believe her.


  • 1.5 kg (3 lb 5 oz) leg of lamb (on the bone)
  • juice of 2 lemons
  • 1 tablespoon dried oregano
  • 50 g ( oz) butter
  • 3 tablespoons olive oil
  • 4 large potatoes


    Preheat the oven to 220°C (425°F/Gas 7). Rinse and trim the lamb of excess fat and put it in a large baking dish. Rub the lamb all over with the lemon juice, season well with salt and pepper and sprinkle with the oregano, crushing it between your fingers to cover the meat. Dot the butter over the top. Pour 250 ml (1 cup) water around the lamb and drizzle the olive oil around it as well. Bake for about 15–30 minutes on each side, until it is browned all over.

    Meanwhile, peel the potatoes and cut them into bite-sized pieces. Scatter them in the baking dish around the browned lamb, add some salt and turn them over with a wooden spoon to coat them in the juice. Add a little more water if it has evaporated. Cover the baking tray with foil, lower the heat to 180°C (350°F/Gas 4) and bake for 2½ hours or so, turning the lamb over at least once during this time and shuffling the potatoes. If the lamb isn’t browned enough, remove the foil for the final 30 minutes of cooking. Serve warm on a huge platter with a salad or some simply cooked greens. This is also nice with some tzatziki on the side.