Leg of Lamb, Greek-Style

Leg of Lamb

Leg of Lamb, Greek-Style

Leg of Lamb, Greek Style
Today we are celebrating a special birthday, and I am dedicating this blogpost to my lovely fellow-foodie-blogger friend, Athina, from  Kicking Back The Pebbles.  She is one of the 6 admins at Foodify, (including myself) a fabulous Facebook group of food bloggers  from around the world.  She is such a valuable  asset to the group, and has a generous heart.  She lives in Greece, and I am doing it the Greek way with all the fanfare.  In Greece, depending where you live, lamb is usually the meat served at Easter. I  made this leg of lamb, (1/2 to be exact) a while back in April, for Greek Easter. I normally cook a whole leg of lamb, but this time, I was cooking just for the four of us. I asked the butcher to cut the lamb in half, and he did. Today, I will share my version of a Leg of lamb. I have made this dish on many occasions, and it’s always a big hit.

Serves: 4-6 Level of difficulty: Easy-medium
Prepping time: about 10 minutes, cooking time: 1.15 minutes


  • 1/2 leg of lamb, 3.5 lbs.
  • 1 medium onion, chopped
  • 6 garlic cloves, whole
  • Olive oil, a generous amount
  • Oregano, to taste (lots)
  • 2 cups of water, or low-sodium chicken stock
  • 1 cup of dry white wine
  • 1/2 cup chopped tomatoes, canned or fresh *
  • 1.5 cup orzo (a shape of pasta)
  • Salt & pepper to taste


    1) Season lamb with salt & pepper, pierce some holes, and place the garlic cloves in the meat.  Place the lamb in a large deep metal tray.  Sprinkle oregano, and put the onions on top of the lamb. Drizzle generously with olive oil.

    2) In a 350 degree F. preheated oven, bake the lamb for about 35-45 minutes. Remove the tray with the lamb from the oven.  LEAVE THE OVEN ON!  Sprinkle the orzo all around the lamb.  Add the tomatoes, water, more olive oil, salt & pepper to the liquid. Give it a good stir. Place the tray back in the oven to continue cooking until the orzo is done. Always, keep an eye on your food. Add more liquid if necessary. It should come out, nice and moist.

    Leg of Lamb

    Leg of Lamb (in my kitchen)

    This is a picture of a whole leg of lamb, in my kitchen from the past.  If you are cooking for a crowd, use the same method, adjust the measurements, and allow for more cooking time.

    Leg of Lamb and lemon potatoes also make a beautiful combination, and is more traditional.

    Wine suggestions:

    Agiorghitiko from Nemea,  in the region of Peloponnese, a fruity red wine.

    Xinomavro, from Naousa, in the region of  Macedonia, a rich red wine with more tannins.

    Let’s not forget, Ouzo goes with everything! Opa!  (DO NOT CONFUSE ORZO WITH OUZO)

    Wait!!! That’s not all, no party would be complete without some Greek deliciousness. I am serving  Kouzounas Kitchen scrumptious, Loukoumades. They are mouth-watering Greek doughnuts. Like her saying goes: “let your taste buds say Opa!”

    Loukoumades, Kouzounas Kitchen

    Loukoumades, Kouzounas Kitchen

    χρόνια πολλά,  Happy Birthday Athina! Hope you are enjoying your celebration in style.

Polla Filakia! (Lots of kisses) darn, WordPress, wanted to change         Filakia to Tilapia, LOL!

Love, Gina



  1. Athina says:

    My lovely, amazing, sweet, dearest Gina!! As cheesy as I may sound, I feel blessed (by any deity imaginable!) that Foodify brought us all together and gave us the opportunity to appreciate each other in this vast dimension we call “the web” that’s a bit quirky and often hostile! I’m so happy to have connected with you and truly honored to call you a friend. You’ve made me feel really, really special today!! And don’t get me started on how divine your recipe is… I can almost smell the tender meat baking away!! Thank you, my gorgeous friend, more than words can ever say…

  2. This is wonderful Gina mou!! First off, great post! Such a great birthday shout out for Athina. Second, thank you for sharing my loukoumades recipe! That is great. Lets enjoy a bottle of Agiorghitiko, which is an amazing wine. Xronia Polla Athina mou, kai oti epithimis. Polla filakia to you all.

  3. katinavaselopulos says:

    Another wonderful recipe, Gina, in a post written with flair!
    A wonderful gift for Athena!
    Happy birthday, Athena. Always the best for you and your family.
    Krystina’s Loukoumathes look inviting as well.

    All best!.

  4. Hi Krystina told me to touch base with you. I love your blog! We always make the Lamb with the roasted potatoes around the leg of lamb. I haven’t blogged the recipe yet, but have been thinking about it. I watched my mom do it since I was little and I cook like she did – no measurements. This will take a lot of thought.

    • Hello Cheffieskitchen, thank you for dropping by, and I appreciate the compliment. Leg of Lamb with the potatoes is definitely a classic. I have made it on several occasions, but I have yet to blog about it also. I never used to measure until I started blogging. I think Krystina mentioned your name, because, I wanted to discuss about publishing a cookbook in the near future. We can do this via private message. Are you on Facebook? Let me know. I was just looking for directions, and feedbacks. Thank you again! 😀

      • Yes! I published a novel that contains a few recipes. I was guided by a few author friends. I couldn’t have done it without them and I am happy to share all that I have learned. I am on facebook under effie kameno speyer and also on my author page under effie kammenou.Message me and I will be happy to give you my email address also. Great to meet you. Krystina keeps talking about you.

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