Roast Lamb with Potatoes (Arni Psito Me Patates)

Arni psito me patates is the Greek Sunday roast. A whole leg of lamb studded with slivers of garlic, rubbed with butter, and doused in fresh lemon juice, then roasted until the house smells like a taverna on the Aegean. The potatoes cook in the same pan, absorbing every drop of lemony lamb drippings.

Studding the lamb with garlic is an old technique that seasons the meat from deep inside. Thin slices of garlic pushed into slits cut into the surface melt during roasting and perfume the surrounding meat. The high initial heat at 450°F (230°C) for the first half hour sears the outside and renders surface fat, creating a golden crust before the temperature drops for gentler cooking.

The potatoes get rubbed with tomato paste before they join the pan. This is the distinctly Greek touch. The tomato paste caramelizes against the hot potato surface and blends with the lamb drippings and water to create a savory, tangy crust on each potato. Basting and turning them occasionally ensures every side gets that treatment.

Pro Tips

• Use a young spring lamb leg if available. Spring lamb is more tender and milder in flavor than mature lamb.
• Squeeze the lemon juice over the lamb generously. The acidity cuts the richness of the fat and tenderizes the surface.
• Add hot water, not cold, to the roasting pan with the potatoes. Cold water drops the pan temperature and slows cooking.
• The final 20 minutes at high heat after the lamb rests is what gives the potatoes their golden, crispy finish.

Variations

• Add dried oregano and a pinch of cinnamon to the salt and pepper rub for a more traditional Greek seasoning blend.
• Toss halved lemons into the roasting pan with the potatoes for caramelized citrus you can squeeze over the carved meat.
• Replace potatoes with thick-sliced eggplant and zucchini for a lighter, summer-friendly roast.