I made this for a dinner party and two people scared me when they arrived and said that they did not like lamb. They ended up have seconds and thirds. Trust me .. it is wonderful. This is a version of Greek lamb that I learned from a lady who is now 80 years old.


  • 1 Whole Leg of Lamb, closely trimmed of all fat
  • 10 Cloves of Garlic
  • 1 Tbsp. Oregano
  • Salt and Pepper
  • 2-3 Fresh Lemons
  • 1 8oz Can Tomato Sauce
  • 4 lg. Potatoes
  • 1 lb. Fresh Green Beans


Wash and pat dry the leg of lamb. Peel garlic cloves and cut in half lengthwise. Slash cuts 1" deep and insert garlic clove halves into the pockets. Rub lamb with oregano, salt and pepper. Squeeze quartered lemons over and place in roasting pan.

Put in oven at 325 degrees and roast for 1/2 hour. Squeeze additional lemon juice and pour tomato sauce over. Roast for another 1/2 hour. Meanwhile, quarter potatoes, then round endges to make small ovals and rub with salt and pepper. Brown in butter or oil in a frying skillet.

Place in roasting pan around lamb leg, basting with tomato sauce and juices from bottom. Continue to squeeze fresh lemon juice over all every twenty minutes or so. Cook until medium-well to well done, approximately another 3/4 hour. Trim ends from green beans and cut into 2"" lengths ... steam or boil until done to your taste (I do not recommend that they be too crisp, this recipe calls them to be cooked fairly well.

Carve Lamb, Ladle sauce over green beens and serve on the side.

Print this recipe

Submitted 6/13/05.
Source: My Personal Recipe
Submitted By: Elaine Olson
Roast Leg of Lamb