The roast can be prepared using a leg of lamb or shoulder roast.  One roast feeds around 10 people, making it perfect for entertaining. 

Tips from the Kitchen: 

  • Use your hands to rub olive oil and lemon juice all over roast. Also press in the seasonings rather than just sprinkling on.
  • When seasoning meat, kosher salt adds the best flavor while giving the meat a nice crust.
  • You do not have to prepare with the potatoes and vegetables. Meat also pairs well with Greek Rice Pilaf or browned butter noodles.

To season:

-1/4-1/3 cup olive oil

-Juice of 1 lemon

-Kosher Salt

-Fresh Ground Pepper

-Granulated Garlic

-Garlic Pepper



-Medium sized potatoes, cleaned.

-3-4 zucchini/squash, cut into chunks

-1 onion, cleaned and quartered

-5 garlic cloves, cleaned and left whole

-1 can whole tomatoes or 3-4 fresh tomatoes, peeled and quartered

Combine olive oil and lemon juice. Rub oil mixture all over the roast. Mix together the dry seasonings in a bowl. Sprinkle seasoning on all sides of roast, pressing seasoning in with hand. Leave in the fridge uncovered overnight.

Preheat oven to 350 degrees. Allow roast to come to room temperature before baking. Make sure oven rack is in the middle of the oven and place roast in the oven. uncovered.

After one hour, pour about 1 Cup broth (chicken or beef) around the bottom of the pan. Toss potatoes with olive oil and sprinkle with salt & pepper. Place the potatoes in the pan, around the roast.

After another hour, turn potatoes. Toss zucchini/squash with olive oil and salt & pepper. Add zucchini, onion, tomato and garlic cloves. Baste roast if desired.  Bake for another 45 min – 1 hour until desired temperature of meat is reached.

**USDA recommends cooking lamb to 145° for medium-well

*Note – Bone in roasts will take longer to cook than boneless roasts.  Boneless roasts are easier to cut and serve, yet the bone adds more natural flavor to the meat.