Greek Roast Lamb with Potatoes (Arni me Patates sto Fourno)
Αρνί με πατάτες στο φούρνο Arni me patates sto fournoSay it: ar-NEE meh pah-TAH-tes sto FOOR-no
Arni me patates sto fourno is Greece’s beloved oven-roasted lamb with potatoes, a centerpiece of Easter tables and Sunday family meals. Pieces of lamb shoulder are rubbed with lemon, garlic and oregano, then roasted over potato wedges so the potatoes soak up the savory juices while their edges turn crisp and golden. The meat becomes fork-tender, and the pan juices are bright with lemon and fragrant with oregano. It is hearty, rustic and deeply comforting, served straight from the roasting pan with a simple salad.
Greek Roast Lamb with Potatoes (Arni me Patates sto Fourno)
Αρνί με πατάτες στο φούρνο, Arni me patates sto fourno
Pronounced ar-NEE meh pah-TAH-tes sto FOOR-no
- Serves
- 4
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 350°F (175°C). Pat the lamb dry with paper towels and season all over with half the salt and half the pepper.
In a small bowl, whisk the olive oil, lemon juice, oregano, garlic, remaining salt and remaining pepper. Rub two-thirds of this mixture over the lamb, working it into the crevices.
Put the lamb in a large roasting pan. Toss the potato wedges with the remaining marinade, then arrange them in a single layer around the lamb.
Tuck in the bay leaves and pour the water or wine into a corner of the pan. Cover tightly with foil and roast for 1 hour.
Remove the foil, baste the lamb and potatoes with pan juices, and turn the potatoes. Raise the oven temperature to 400°F (200°C).
Roast uncovered for 50–60 minutes, basting every 20 minutes, until the lamb is fork-tender and the potatoes are golden with crisp edges. Add a splash of water if the pan dries out.
Transfer the lamb to a board, cover loosely with foil, and rest for 15 minutes. Keep the potatoes warm in the turned-off oven.
Squeeze the lemon wedges over the lamb and potatoes, carve or pull the lamb into pieces, and serve with the pan juices.
Regional variants
Some cooks add a spoonful of tomato paste to the marinade for extra color; in spring, artichokes or peas are sometimes roasted alongside the potatoes.
Cook's notes
- Choose a roasting pan large enough to hold the potatoes in a single layer; crowding steams them instead of letting them crisp.
- If the potatoes brown too quickly, tent them loosely with foil while the lamb finishes cooking.
- For extra-crisp potatoes, roast them on a separate tray during the last 30 minutes and spoon over some pan juices.
Serve with
A simple horiatiki salad, tzatziki, and retsina or a dry red wine.
Make ahead and storage
Roast up to 1 day ahead; cool, cover, and refrigerate. Reheat covered at 325°F (165°C) with a splash of water until hot.
