Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes

If you want a hands-off dinner that tastes like it came straight from a Greek yiayia's kitchen, this is it. The Greek lamb shoulder comes out meltingly tender while the potatoes soak up all those incredible pan juices.

This recipe feels like something you'd proudly serve to friends, yet it is simple enough for any weekend cook. Everything roasts together in one pan, so you get a full meal with very little effort.

Why We Love This Recipe

• One pan meal: The lamb, potatoes and vegetables cook together so cleanup is easy.
• Incredible flavour: Lemon, herbs and garlic infuse the lamb and the potatoes soak up every drop.
• Perfect for gatherings: The long, slow cook means you can relax while the oven does the work.

Ingredients

Lamb

• Lamb shoulder
• Garlic cloves
• Dried oregano
• Fresh rosemary leaves
• Fresh thyme leaves
• Lemon
• Paprika
• Kosher salt
• Black pepper
• Olive oil

For the Potatoes and Pan

• Yellow potatoes
• Onion
• Carrots
• Celery stalks
• Bay leaf
• Chicken stock or dry white wine
• Lemon wedges
• Stock

See the recipe card below for exact quantities.

Instructions

Preheat the oven to 300 F.

Pat the lamb dry. Make small cuts all over the surface and tuck in the garlic slices.

In a small bowl, mix the oregano, rosemary, thyme, lemon zest, lemon juice, paprika, salt, pepper and olive oil into a paste. Rub the mixture all over the lamb.

Place the potatoes, onion, carrots, celery, bay leaf and lemon wedges in a large roasting pan. Season lightly with salt and pepper.

Pour the stock or wine into the pan.

Set the lamb directly on top of the vegetables.

Cover the pan tightly with foil.

Roast for 3 to 3 ½ hours, basting once or twice.

If the pan looks dry at the halfway point, add a splash of stock around the edges.

Increase the oven temperature to 425 F, remove the foil and roast uncovered for about 20 minutes until the lamb is browned and the potatoes are crisp.

To Finish: Let the lamb rest for 20 minutes before carving. Use a sharp knife to slice the lamb against the grain for the most tender pieces. Strain any juices from the pan into a small pot, reduce briefly and brighten with a squeeze of lemon. Spoon the sauce over the lamb and potatoes when serving.

Serving Suggestions: Serve with a Greek salad, crusty bread or roasted seasonal vegetables. Spoon the lemony pan sauce over everything. Leftovers make amazing sandwiches or pita wraps with tzatziki.

Tips

• Patting the lamb dry helps the rub stick and improves browning.
• Use a heavy roasting pan so the vegetables do not scorch during the long cook.
• If you prefer a thicker sauce, reduce the pan juices for a few extra minutes.
• For extra crispy potatoes, spread them out slightly before the final high-heat roast.

Substitutions

• Lamb shoulder: Can be swapped for lamb leg, although the cooking time will be shorter.
• Chicken stock: Use vegetable stock or dry white wine.
• Fresh herbs: Replace rosemary and thyme with dried versions. Use one teaspoon each.
• Potatoes: Yukon Gold, russet or fingerlings all work well.

Storage & Reheating Tips

• Storage: Cool the lamb and vegetables to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days. Keep the pan sauce in a separate container.
• Freezing: The lamb and vegetables freeze well for up to 2 months. Freeze the sauce separately in a small container or freezer bag.
• Reheating: Preheat your oven to 325 F. Place the lamb and vegetables in a baking dish and cover with foil to retain moisture.
• Quick Microwave Option: Slice the lamb and reheat in a microwave-safe dish, covering loosely with a microwave-safe lid or paper towel. Heat in 1-2 minute intervals until warm, then add sauce before serving.

If you love this, try these lamb recipes next:

• Herb Stuffed Boneless Leg of Lamb
• Charcoal Grilled Lamb Lollipops with Herb-Garlic Sauce
• Rotisserie Boneless Leg of Lamb
• Charred Green Onion-Jalapeno-Lemon Lamb Chops

Equipment Used: This Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes recipe was made in collaboration with Hestan Culinary. Slow-roasting this Greek-style lamb shoulder in the Hestan Provisions 14.5-inch Classic Nonstick Roaster created the perfect balance of gentle heat, steady moisture, and beautiful browning. All the prep work was set up neatly on my Hestan OvenBond sheet pans, which kept the workflow smooth and cleanup simple. All opinions in this post are our own.

📖 Recipe

Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes

If you want a hands-off dinner that tastes like it came straight from a Greek yiayia's kitchen, this is it. The lamb comes out meltingly tender while the potatoes soak up all those incredible pan juices. This recipe feels like something you'd proudly serve to friends, yet it is simple enough for any weekend cook. Everything roasts together in one pan so you get a full meal with very little effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 19 minutes mins

Course Dinner, Main Course

Cuisine Greek

Servings 6 -8

Cook ModePrevent your screen from going dark

Ingredients

  

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Lamb

• 1 lamb shoulder about 5.2 pounds
• 4 garlic cloves sliced
• 1 tablespoon dried oregano
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• Zest of 1 lemon
• Juice of half a lemon
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon cracked black pepper
• ¼ cup olive oil

For the Potatoes and Pan

• 2 pounds yellow potatoes cut into halves or thick wedges
• 1 large onion sliced
• 2 carrots cut into chunks
• 2 celery stalks chopped
• 1 bay leaf
• 1 cup chicken stock or dry white wine
• 3 or 4 lemon wedges
• Extra splash of stock for halfway through the cook

Instructions

 

• Preheat the oven to 300 F.
• Pat the lamb dry. Make small cuts all over the surface and tuck in the garlic slices.
• In a small bowl, mix the oregano, rosemary, thyme, lemon zest, lemon juice, paprika, salt, pepper and olive oil into a paste. Rub the mixture all over the lamb.
• Place the potatoes, onion, carrots, celery, bay leaf and lemon wedges in a large roasting pan. Season lightly with salt and pepper.
• Pour the stock or wine into the pan.
• Set the lamb directly on top of the vegetables.
• Cover the pan tightly with foil.
• Roast for 3 to 3 ½ hours, basting once or twice.
• If the pan looks dry at the halfway point, add a splash of stock around the edges.
• Increase the oven temperature to 425 F, remove the foil and roast uncovered for about 20 minutes until the lamb is browned and the potatoes are crisp.
• To Finish: Let the lamb rest for 20 minutes before carving. Use a sharp knife to slice the lamb against the grain for the most tender pieces. Strain any juices from the pan into a small pot, reduce briefly and brighten with a squeeze of lemon. Spoon the sauce over the lamb and potatoes when serving.
• Serving Suggestions: Serve with a Greek salad, crusty bread or roasted seasonal vegetables. Spoon the lemony pan sauce over everything. Leftovers make amazing sandwiches or pita wraps with tzatziki.
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