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Roast Lamb With Potatoes and Harissa Sauce

Roast Baby Lamb For Holiday Gatherings

One of the classic dishes of Greece in the spring time and at Easter, Passover or other festivals is a Roast Lamb with Greek Potatoes. Throughout the Mediterranean region, and eastern Europe various spicy condiments are also served alongside for dabbing on the meat or potatoes as one chooses. I hope you will enjoy this special recipe for your next gathering, or any time you wish to have a memorable feast.

Recipe for Greek Spring Lamb with Potatoes and Harissa

Ingredients for the Lamb

One two to three pound boneless leg of lamb

Eight medium sized Russet or large Yukon Gold potatoes

Juice of one lemon

3/4 cup extra virgin olive oil

Eight large cloves of garlic

Six Tablepsoons fresh oregano

Six Tablespoons fresh rosemary

Six Tablespoons fresh thyme

Six Tablespoons fresh flat leaf parsley

1/2 teaspoon ground mild cinnamon

1/2 teaspoon ground cardamom

2 1/2 teaspoons Kosher salt

1 teaspoon ground black pepper

One lemon wedged

One red onion cut into rings

Seasoning for the Potatoes

Juice of One Lemon

1/2 cup extra virgin olive oil

Two Tablespoons fresh oregano (potatoes)

Two Tablespoons fresh thyme (potatoes)

One teaspoon mild paprika or saffron

One and a half teaspoons Kosher salt

1/2 teaspoon black pepper


1) Wash and pat dry your meat. Place the lamb fat side up on a carving board. Score the top of the meat in diamond shapes. Cut two garlic cloves into slivers lengthwise and place in the diamond cuts of the meat. Preheat your oven to 425 degrees Fahrenheit. Place the meat into a deep roasting pan with a cup of water in the bottom of it.

2) In a small bowl combine 1/2 a cup of the olive oil with the juice of one lemon. Mince the rest of the garlic cloves and mix with the olive oil lemon juice mixture. Reserve.

3) Mince the herbs. With each dried spice on both sides, sprinkle from a height so that they distribute evenly. Next gently drizzle the oil, lemon, garlic mixture on both sides. Finally distribute half of the herbs on each side.

4) Roast the lamb by itself for fifteen minutes at 425 F. Meanwhile wash peel and quarter the potatoes. Season the potatoes with: the juice of one lemon mixed with the olive oil, oregano, thyme, paprika, salt and pepper.

5) Remove the roast and the meat. Place some of the potatoes under the meat and the rest around it. Return meat over the potatoes. Bake in the oven for 40 more minutes at 425 F.

6) Remove the roast to rest covered with foil on a serving dish. Roast the potatoes 15 minutes more at 435 degrees F. Roast until golden and if desired until slightly crispy.

7) Slice your meat against the grain on the platter and drizzle some of the drippings over it evenly. Slice your red onion into rings and wedge your lemon. Arrange on platter. Scatter a few sprigs of rosemary and thyme on the top and keep warm in the oven at 200 F.

Prepare the Harissa while your Lamb is baking!

Recipe for the Harissa Hot Sauce

Ingredients For the Harissa

One roasted red pepper

Two roasted Roma tomatoes

11/2 teaspoons tomato paste or sauce

One roasted banana pepper

One green serrano chili

One red serrano chili

Three cloves of garlic

One minced white onion

Six teaspoons extra virgin olive oil

Three teaspoons lemon juice

1/2 teaspoon coriander

1/2 teaspoon mustard seed

1/2 t caraway seed (optional)

1/2 t fresh bay leaf minced

1/2 t cardamom

1 t sweet paprika

1/2 cup flat leaf parsley

2 T oregano fresh


1) Preheat oven to 375 degrees Fahrenheit. On an oiled or lined cookie sheet roast the banana pepper, and serrano chilis only until the skins are slightly wrinkled on all sides turning frequently. Plunge into a bowl of ice water. Core and seed the peppers, skin only if desired. Mince the tomato but save all of the juices in a non reactive bowl.

2) In a small frying pan place three Tablespoons of the oil. In a coffee grinder or blender grind all of the dry spice.

3) Heat the oil to bubbling and flash fry the spices for thirty seconds. Reserve the spices and oil.

4) Peel and mince the garlic and onion. Mince also the flat leaf parsely and oregano.

5) In a blender place the tomato, red and hot peppers, onion and garlic, parsley and oregano as well as the oil and lemon juice. Pulverize into a paste. Reserve in a closed jar or container until use. Serve cold.

Recipe Developed By: World Cuisine Today Originally published April 8, 2017

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