Roasted Leg of Lamb with Potatoes | Greek Style Roasted Lamb Recipe 

I've found a huge flavor difference (less) when I buy pre chopped garlic. Fresh is best. Just my 2 cents.

You definitely deserve more views and followers. Fantastic content, fantastic host, fantastic looking food. Absolutely love the greek culture and food. You do absolute justice to both. Keep up the good work!

I'm making it as I write this in the oven now! Happy Easter and thank you so much for this wonderful recipe my mouth is watering already!😋🤤😂 I loved your realness and passion for food. I LOVE Greek food! Bless!!

G'day Ken. I prepare this just like you. My wife won't let me use the oven in the summer so I do it on the BBQ with the hood down. Minimum two hours, small glass of wine while I'm waiting......and I turn the music volume up. Opa!

I just tried you recipe. Was my first time prepare such a big piece of lamb and it was incredibly awesome. Having the chance to try such rich greek flavours in Germany is just fantastic. Only added some carrots and half onions and added steam in the oven and the result was just perfect and so simple. Love it. Thanks for your passion for food and that nice recipe.

Followed this and it was perfection 👌🏼 Thank you from New Zealand 🇳🇿

Absolutely loved this dish, It's now a regular on my Sunday dinner table. I used Lamb shoulder and It was great. Many thanks Ken.

Best video. I've been look EVERYWHERE for a good lamb recipe. And this hit all the flavors. Thanks.

I've tried this both with and without the bone. Equally delicious. I substituted the potatoes with celery root to reduce the carbs. Thanks for making the process approachable.

Nice recipe. Simple. I'll be making mine for Easter. But, hey...I'm not even Greek, but I will add just a little bit of oregano to mine. LOL!

Just made this recipe and finished having dinner. Thank you! It was AWESOME. Keep it coming!

Ken, I used your recipe to prepare an 8 lb. leg of lamb for Easter Sunday, serving 26. Fantastic. Compliments all 'round. It cooked in just over 1.5 hours. Amazing. And easy.

This recipe was very delicious and flavorful I will definitely be making this recipe again. Thanks Ken.

I cooked this tonight and it was delicious. Love Ken's enthusiasm.

Looks yummy. Going to make this roasted lamb for dinner. Thanks

Thavmasio, Ken! I will send this to my son and his new wife, as they're always saying that 'it's so complicated', as in 'I should cook'!😄🤣 Which I really don't mind at all, as long as they provide a wonderful leg of lamb!👍🏻🙂 😘

Yassou! That was beautiful. Next weekend...I'm going there!

Hi Ken, apologies for not commenting earlier however, I absolutely love this recipe! It will be fourth time using your recipe for dinner tonight and the taste buds have been in over-drive all week after deciding to make this again for Saturday night's evening meal 😀 Many thanks, I love your channel .... Robert

Did you cover with foil for any amount of time or did you roast without foil for 2 hours?

A REAL Greek Chef. Wow! That was a delicious meal. Thank You!! Efharisto!!

I've been making this recipe for around 3 years or so. I always come back to it because it is in my opinion the best roast lamb recipe. The only change that I make is poking a few holes in the top of the lamb and placing a clove of garlic and a small sprig of rosemary and each.

I'm planning to cook leg of lamb today . Searched RU-vid, found your channel . Very nice presentation.I like the meat on the pink side. I'll try it your way 👍🤗! Thank you !

AWESOME Video And Recipe I will try it just this WAY

Thank you Ken for taking your time and making an effort to bring this video to us, much appreciated. I also buy the minced garlic from the supermarket to use in my dishes it comes in very handy when I don’t have fresh garlic cloves at hand. I pray the prayer of sanctification over my meal and I’m good to go 😊

Wow so cool, quick and lovely. Great looking, Getting me dribbling for some. THANK YOU.

thank you for the recipe. I really appreciate. I am sure you know this already but just wanted to remind you. Garlic is medicine. As soon as using readily crushed with long shelf life or extreme heat treated for shelf life, it kills all the goodness. I loooove the smell and taste of thyme and rosemary. Fresh lemon juice 👌 And I agree with Greeks. I hate anything pink or blood is running. I think that's French.

Yummy delicious ness♥️♥️♥️♥️💜💜💕👍🏻👍🏻👍🏻👍🏻

Please lower the volume of the background music so we can hear you better. Love your instructions and recipes.

I'm making leg of lamb for my Christmas dinner today and was on u tube to get some ideas. I like how you thorough with the instructions and heavy with the herbs! Thanks for sharing your recipe!

Most of the recipes calls for oregano, but I like the idea of thyme and rose merry.. Or should I use all theree spices? Any advice? :)

I like your videos but preminced garlic is nothing like the real deal. When cooking greek food using fresh garlic is where the flavour starts.

I love Greek food .... It's one of the best cuisines in the world !

Wow that is a good looking dish for sure I'm going to make it thank you so much ❤🙏✌✌

The Mrs. and I are going to cook this next weekend. Can’t wait to try it!! Ken what do you think about adding carrots and onion? Also how many lbs. leg of lamb for 4-6 people?

Love this video.. love Greek cooking thru n thru.. watched italian and UK and now the Greek way 😎 Sicily lemons are the best or greek sun soaked ripe probably just as good also anchovies over to much salt content for flavour but a bit of salt n more pepper for sure.. frozen or fresh small peas along with potato can also work... I love how you cooked the lamb tho 😎👍

Accompanied music is great.

Guess what we decided to make today for Thanksgiving? THIS! We love it Ken! Opa!

BAA'BY that leg of Lamb looks delightfully seasoned and I would love to try 😋 it. Enjoy 😉

Wonderful Recipe! Looks Delicious! The Music Is Overpowering & Destractive .

Love the way you explain. That even gave more taste to your recipe . Thumbs up

I’m off to buy some lamb.... I was dribbling whilst watching.🤤

love you stile of cooking,my first time watching you r channel,thank you. M

I enjoyed your video. It looks so easy to cook and the leg of lamb looks delicious!

OPA y OPA when I worked in New Zealand 🇳🇿 that same dish seems to be the national dish NZ lamb melts in your but came with a chunk of pumpkin and kumara ( nz word for sweet potato) I commended the chefs a very old Chinese couple who shared the secret is cut your veggies all the same size an cover with alum foil believe me as you know this your recipe is finger licking good 👍🇦🇺👌🇳🇿!!!

Ken, what is the title of your theme song and who is the Bouzouki player? Awesome stuff!

try summer savory (θρούμπι), works just as well, if not better.

I am going to do this for New Year Eve Dinner party. Anyone know of some other types of sides that can go with this. Thank you. Love this channel.

do you cover and turn over the lamb midway? Do you baste the lamb periodically? Efxaristo.

Cheers Bro Good Vid. Gotta cook christmas lunch this year. Ill give it a go. Merry christmas .

Ken love your work να φερνω το κρασι Γεια σου φιλε !!

Not enough olive oil me thinks 🤔

Just 2 let u guys no I cooked this as part of our Christmas dinner absolutely devine xx

Hi! Amazing recipe! For how many people IS this?

Pre minced garlic , your making our ancestors cry, why, why , thank god you using real lemons

for years just after w11 never heard of those spices inner east end london just put meat lot of salt nothing else, in a pan baste pre boiled potatoes with lamb fat often used gas oven there were 10 in the family meat rare occurrance untill 1954 myself male dad often raved about how good it was.

My apologies. Do I cover the pan wth aluminium foil ?

excellent. next time use a dutch oven and lower the temperature to 130 Celcius or less for about 3-4 hours. In the end, open the dutch oven to have a wonderful colour to your roast

have looked at a heap of lamb roast recipes yours looks the best , christmas dinner coming up ,Thanx !

H μουσική υπέροχη καταπληκτική 🇨🇾🇬🇷

so F&*cking SLOW.... man! speed it up, will you ?

This was our first leg of lamb...won't be our last! Right up there with prime rib. So delicious! Thank you for this!

It’s Lamb time Kalo Pascha! I’m using your recipe for our Pascha lunch 2021. Thank you

I wonder can you use sweet potatoes or even a mix of white and sweet yum!

A rule of thumb if you're going to invest all this money and your hard work into making any lamb recipe like this one use fresh peeled and chopped I know the jar of minced garlic is easier but that doesn't always mean easier is better I wouldn't ruin my hard work and effort into making this recipe by using that junk go fresh The taste is night and day difference at least I can tell right away when it's fresh versus Jarred they have not invented a way to harness that wonderful taste of garlic it always has a peculiar aftertaste I don't know if it's the chemicals used to preserve it or what it is but to me IT REALLY SUCKS! go with fresh well worth the tyme! 😅 You will not gi wrong plus you need less fresh than jarred. It us much more potent!👍

...his brush and water 😂😂😂...love the prep but nothing pink? C’mon man

Greeks seasoning are Salt pepper garlic oregano and lemon period - what’s up with the other stuff ? The best lamb dish is rotisserie - nothing comes close - now that’s a Paska dinner

mmm no meat taste with tht amount of awful garlic. pre mince is cooked normally.

raw meat juice all on the salt container & pepper grinder, looks good otherwise

How many pounds was the lamb? I have an 7.7 lb of boneless lamb, netted.

Love your channel my bro saved me a few times keep up the great videos God Bless fron Liverpool England

Beautiful! How many pounds was that leg of lamb?

Super😍😍😍

I used the small round potatoes quartered. good portion size.

People please pour a cup of water in and it cover for the first 30 minutes

I have used muster seeds for some of the flavor.. this looks good. Will try your way

that background music is annoying as hell ...

Do you cook it uncovered for 2 hours at 400 degrees ?....doesn't it dry and become burnt black ?

after two hours at 400f the herbs should be burned beyond recognition. -so what's up with that?

Hello Ken, loved your video very much. Lamb looks delicious. Forgive my amateur question but, I am just wondering do you cover everything with foil when in the oven or it is just open.

Hi can someone tell me if the lamb is cooked covered thank you

I like everything in this recipe and your style of cooking (Greek cousin is outstanding), but the matched garlic pieces on the top... Small garlic pieces will burn (and you can see that on the meat at the end of your video) and that might add some unpleasant burnt bitter flavour to your dish. I'd rather keep whole or half garlic cloves with your veggs and some infused in the meat during the prep.... Overall your Recipe is superb! thanks

fantastic presentation and delicous flavor of lamb

I'm going to try your recipe with deer venison.

What about a butterflies leg of lamb ,Ken???

Love these foods

If I used fresh garlic will I just some under the lamb. Or make little split and stuff the clove in it

Ken Can I please get another Sample of Olive oil?

Easter recipe this year!

My Lamb is in the oven! Let's see how it goes...is 1kg.... One hour and a half at 200 C should be OK?

Great videos Ken. Entertaining and informative. Keep up the good work!

Can this work on leg of pork??

I’m just wondering if you rest it at all after cooking or serve right away?

This looks soo yummy. I will try this recipe. I have a question. If I were to roast 4 legs of lambs in a tabletop roaster, can I cook them all at once, or should I do one at a time??

wow simple and good

Ken - that was brilliant - loved it. I am available any time for dinner at yours!!! Cheers

Do not like the premixed garlic

hello enjoy cooking

Love watching your shows!! especially this one!! Need to get some more of your olive oil.. can you send me the link!

Good day my friend great video as always I did this it was lovely

Love his cooking!δώσε μας και άλλες συνταγες!Bravo, Κεν!!!