Marinated Greek Lamb with Lemon Roast Potatoes – tender lamb full of herbs and garlic, pan-fried until caramelized.
Table of Contents
- Marinated Greek Lamb with Lemon Roast Potatoes Recipe
This post is sponsored by Schwartz.
I adore this lamb: juicy, rich and bursting with herb and garlic flavour. The lemon and olive oil marinade helps tenderize the meat while infusing it with bright, savoury notes. Make a little extra if you can—leftovers make fantastic lunches or wraps.
Two favourite ways to serve it:
- Serve it straight from the tray with roasted peppers and lemon roast potatoes. Provide skewers so everyone can pick at mini kebabs.
- Wrap the lamb in soft flour tortillas with salad leaves and a good drizzle of soured cream — easily the best homemade kebab you can make.
The lamb marinates for 1–2 hours in lemon juice and olive oil (which tenderises the meat), with garlic, salt, pepper, oregano and bay leaves. The acidity of the lemon can make the meat look a little pale while it marinates — that’s normal and part of the process.
My kids demolished this on movie night and went back for seconds. I saved a wrap for Chris when he came in from a night out — he loved it. It’s definitely better than any late-night takeaway kebab.
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Marinated Greek Lamb with Lemon Roast Potatoes
Ingredients
- 700 g (1 ½ pounds) lean lamb cut into bite-size chunks
- 4 tbsp olive oil
- 1 ¼ tsp salt
- ¼ tsp ground black pepper
- 4 Schwartz bay leaves snapped in half
- 1 ½ tsp Schwartz oregano
- juice of 1 lemon
- 2 cloves garlic peeled and minced
- 6 tbsp vegetable oil for roasting the potatoes
- 3 large floury potatoes such as Maris Piper, peeled and cut into 1-inch cubes
- 1 tbsp light brown sugar
- 1 red bell pepper deseeded and chopped into bite-size chunks
To serve:
- ½ tsp Schwartz oregano
- zest of 1 lemon
- 4 Schwartz bay leaves
- ½ cup soured cream
- lemon wedges
Instructions
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Place the lamb in a large bowl with the olive oil, salt, pepper, bay leaves, oregano, lemon juice and garlic. Mix, cover and chill for 1–2 hours to marinate.
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Preheat the oven to 200°C/400°F (fan). Pour all but 1 tbsp of the vegetable oil onto a large baking tray and place the tray in the oven to heat.
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Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 5 minutes until just tender. Drain and give them a shake in the pan to roughen the edges.
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Place the potatoes on the hot tray, toss in the oil and roast for 20–25 minutes, turning once, until golden and crisp.
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While the potatoes roast, heat a large frying pan over high heat. When very hot, add 1 tbsp oil from the marinade and, using a slotted spoon, add half the lamb. Brown for 5 minutes, turn and cook another 5–6 minutes until well browned. Sprinkle with half the sugar and cook 1 minute to caramelize. Transfer to a warm bowl and cover with foil. Repeat with the remaining lamb.
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After the lamb is cooked, return all of it to the bowl. Add the remaining 1 tbsp oil to the hot pan and cook the peppers for 5–6 minutes until lightly charred.
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Remove the potatoes from the oven, season with salt and blot any excess oil from the tray with kitchen paper. Add the lamb and peppers to the tray, sprinkle with oregano, lemon zest and the extra bay leaves, toss gently and serve with soured cream, lemon wedges and a simple salad if you like.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This post was first published February 2016. Updated December 2025 for housekeeping purposes.
Some links in this post may be affiliate links, which means I may earn a small commission at no extra cost to you. Thank you — your support helps keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary.