Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to unwind on a warm summer Sunday afternoon than to create this laid-back, slow-roasted Greek lamb feast served with the perfect sides?

close up view of Roast Greek Lamb with Tzatziki, Roasted Vegetables on a baking sheet and Greek Salad in a bowl
Prep Time:
30 mins
Cook Time:
3 hrs 50 mins
Total Time:
4 hrs 20 mins


  • 1 (3 pound) leg of lamb

  • 2 cloves garlic, sliced

  • 3 sprigs fresh rosemary

  • 5 large bay leaves

  • salt

  • 1 eggplant, cut into 1-inch chunks

  • 1 zucchini, cut into 1-inch chunks

  • 1 red onion, cut into 1-inch chunks

  • 7 large potatoes, thinly sliced

  • 2 tablespoons olive oil, or as needed

  • sea salt to taste


  • ½ cucumber, grated

  • ½ cup mint leaves, chopped

  • 1 pinch dried oregano, or to taste

  • salt to taste

  • 1 cup Greek yogurt

Greek Salad:

  • 6 large tomatoes on the vine, thinly sliced

  • 1 cucumber, thinly sliced

  • 1 red onion, thinly sliced

  • ½ cup whole black olives

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 (4 ounce) package feta cheese

  • 3 pinches dried oregano


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.

  3. Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.

  4. Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.

  5. Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.

  6. Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.

  7. Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.

  8. Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts (per serving)

664 Calories
28g Fat
74g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 664
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 50%
Cholesterol 88mg 29%
Sodium 390mg 17%
Total Carbohydrate 74g 27%
Dietary Fiber 13g 45%
Total Sugars 12g
Protein 32g
Vitamin C 90mg 451%
Calcium 176mg 14%
Iron 6mg 31%
Potassium 2260mg 48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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