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Overview

Arni Psito

Arni sto fourno, Greek roast lamb, roast leg of lamb

This arni psito recipe makes the Greek Sunday roast: a bone-in leg of lamb studded with garlic, rubbed with lemon, oregano, rosemary and olive oil, and slow-roasted in the same pan as wedges of potato that drink up the pan juices. The meat turns tender and fragrant, the potatoes crisp at the edges and soft inside. One serving is about 420 g.

Roast lamb is the centrepiece of the Greek Easter table: on Easter Sunday whole lambs turn on spits over charcoal in village squares, and families gather to eat together. For ordinary Sundays the same flavours go into the oven instead — arni sto fourno, a leg of lamb roasted with lemon, oregano, garlic and potatoes, the potatoes cooking in the pan juices. It is the dish Greek families mean when they say Sunday lunch, and it has been cooked this way for generations.

Pairs well with: Serve carved at the table with the roast potatoes, a Greek salad and warm bread to mop up the juices.

Provenance

Greece flag Greece

Greek Sunday-Roast Classic

Mediterranean & Italy

Time Dedication

2h 55m

25m prep • 150m cook

Batch Yield

6 Servings

658 kcal per serving

1 serving ≈ 420 g

Technical Skill

Intermediate

Medium (Slow Roast)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Easter, Sunday lunch, family feasts, celebrations Cost: Medium — about $5–6 per serving at home
Tags: Lamb Savory Herby High-protein Roasted
A roast leg of lamb studded with rosemary, browned and glistening after roasting

Greek Sunday-Roast Classic

Photo: Beck, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $5–6 per serving at home (USD)

Good arni psito is tender and juicy inside, browned outside, with potatoes that are crisp at the edges and soaked in lemon pan juices — never dry or pale.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h 55m
P

Prep Stage: Stud, Rub, Rest

25 Mins • Knife, Roasting Pan & Bowl

Cut small slits all over the leg and push a sliver of garlic into each one. Rub the whole leg with olive oil, lemon juice, oregano, rosemary, salt and pepper, and leave it to sit at room temperature for 30 minutes while the oven heats — the seasoning needs that time to sink in. Cut the potatoes into wedges and toss them in the same oil and lemon mixture.

Maestro Tip: Take the lamb out of the fridge an hour before roasting — a cold leg cooks unevenly.

  1. 1

    Stud the lamb with garlic

    10 minutes Room temperature, about 20°C (68°F)

    Pat the leg of lamb (1800 g) dry. Cut about 12 small slits, 2 cm deep, all over the meat and push a sliver of garlic (20 g) into each slit. Rub the leg all over with half the olive oil (30 ml), half the lemon juice (30 ml), the oregano (5 g), rosemary (5 g), salt (6 g) and pepper (3 g). Leave at room temperature for 30 minutes.

    Push the garlic deep — slivers left on the surface burn in the hot oven.

    Done when: Leg evenly studded and rubbed, seasoning clinging to the meat.

  2. 2

    Roast hot to brown

    20 minutes 220°C (430°F)

    Heat the oven to 220°C (430°F). Put the lamb in a large roasting pan, pour the water (120 ml) into the pan, and roast for 20 minutes until the outside is well browned.

    Do not cover the pan — the lamb needs dry heat to brown.

    Done when: Lamb deeply browned on the outside.

  3. 3

    Add the potatoes, slow-roast

    110 minutes 180°C (350°F)

    Lower the oven to 180°C (350°F). Toss the potato wedges (1200 g) with the remaining olive oil (30 ml) and lemon juice (30 ml) and a pinch of salt, and arrange them around the lamb in the pan. Roast for about 110 minutes, turning the potatoes once halfway, until the lamb is tender and the thickest part reads at least 71°C (160°F) on a thermometer, and the potatoes are crisp outside and soft inside.

    Baste the potatoes with the pan juices when you turn them — that is where the flavour lives.

    Done when: Lamb tender at 71°C (160°F) or above, potatoes golden and crisp-edged.

  4. 4

    Rest and carve

    15 minutes Resting, about 60°C (140°F)

    Lift the lamb onto a board, cover loosely with foil and rest for 15 minutes so the juices settle. Carve into thick slices, spoon the potatoes around the meat, and pour the pan juices over everything before serving.

    Cutting too soon lets the juices run out onto the board instead of staying in the meat.

    Done when: Meat rested and juicy, sliced cleanly, potatoes crisp.

Finishing Touches & Plating

Carve the lamb at the table, pile the lemon potatoes alongside, and spoon over every drop of pan juice — the juice is the sauce.

Nutritional Physiology & Benefits

Nutrition

Energy

658

kcal / serving

Protein

66g

Complete AA

Carbs

38g

Complex

Fats

25g

Healthy

Per serving (6 servings · 1 serving ≈ 420 g)
Energy658 kcal
Protein66 g
Carbohydrates38 g
Fat25 g
Fibre5.0 g
Sugar1.9 g
Sodium541 mg
Per 100g
Energy157 kcal
Protein15.7 g
Carbohydrates8.9 g
Fat5.9 g
Fibre1.2 g
Sugar0.5 g
Sodium129 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B12 and iron from the lamb, vitamin C from the lemon, and potassium from the potatoes. Nutrition values are estimated.

Very high in protein

Each serving carries about 66.1 g of protein from the lamb, which makes this roast one of the most protein-rich meals on the table.

Iron and B12 from the lamb

Lamb is a strong source of iron and vitamin B12, both needed for healthy blood, and a serving of arni psito covers a large share of the day's need.

Potassium from the potatoes

The potatoes roasted in the pan bring potassium and vitamin C, and because they cook in the lamb's juices they need no extra sauce.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Greek salad

A sharp Greek salad of tomato, cucumber, onion and feta cuts through the rich roast lamb and cleanses the palate between bites.

Warm crusty bread

Bread is essential at a Greek roast — it is for mopping up the lemon and lamb pan juices, which are too good to leave in the pan.

Sauces

Tzatziki

Cool tzatziki with garlic and cucumber gives a fresh, creamy contrast to the hot, salty lamb.

Drinks

Red wine

A medium-bodied Greek red such as Agiorgitiko stands up to the lamb without overpowering the lemon and oregano.

Complete menu

Serve arni psito with Greek salad, tzatziki, warm crusty bread and a glass of red wine for a complete Greek Sunday lunch.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Carving the lamb straight from the oven

A roast cut immediately loses its juices onto the board and turns dry. Rest the leg for 15 minutes under loose foil first. This is general information, not medical advice.

Serving undercooked lamb to vulnerable guests

Roast lamb should reach at least 63°C (145°F) for whole cuts, and this recipe takes it to 71°C (160°F). Check with a thermometer, especially when serving children, elderly or pregnant guests. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, generous roast as written; one serving with potatoes and salad is a full meal.
  • ChildrenChildren like the mild, herby lamb; cut their meat into small pieces and check it is cooked through.
  • ElderlyTender roast lamb is easy to chew, but it is rich and salty — keep to a moderate portion with plenty of salad.
  • Pregnant womenFine when the lamb is cooked through to 71°C (160°F) and served hot; avoid any pink or lukewarm leftovers. Ask your clinician if unsure.
  • Breastfeeding womenFine in a normal portion; the lamb is a good source of iron and B12. Ask your clinician if unsure.
  • AthletesAn excellent recovery meal — about 66.1 g of protein per serving with potatoes for carbohydrate.
  • Weight gainAt 658 kcal a serving with very high protein, it is a solid meal for gaining weight.
  • Weight lossRich and energy-dense as written, so take a smaller portion of lamb, load up the salad and go easy on the potatoes.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries about 37.5 g of carbohydrate, all from the potatoes. Take a smaller potato portion and extra salad, and ask your clinician about portion size.
  • High blood pressureAt about 541 mg of sodium per serving this is moderately salty, mostly from the salt on the lamb and potatoes. Use less salt and ask your clinician.
  • Kidney diseaseVery high in protein and potassium, so it may not fit a restricted diet. Ask your clinician or dietitian before eating it.
  • GoutLamb is moderate in purines, so this dish may matter for some people with gout. Keep portions small and ask your clinician if you have gout.
  • Stomach issuesRich roast meat and lemon can trigger reflux for some people. If that is you, take a smaller portion and skip the wine. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseLamb is rich in saturated fat, so this is a celebration meal rather than an everyday one. Trim visible fat and ask your clinician about how often it fits your diet.
  • Fatty liverEnergy-dense and rich, so keep the portion moderate, fill the plate with salad and skip the bread. Ask your clinician for personalised advice.
  • Food allergiesContains no common allergen as written except the wheat in the bread served alongside; the lamb, potatoes and lemon are allergen-free. Ask your clinician if you have a food allergy.
  • Special therapeutic dietsFor a lighter version, trim all visible fat, use less oil on the potatoes and keep portions moderate. Ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the carved lamb and potatoes quickly and store in separate sealed containers.
In the fridge
Cooked lamb keeps 3 days in the fridge at 4°C (40°F) or below; potatoes keep 2 days.
In the freezer
Carved lamb freezes well for up to 2 months; potatoes do not freeze well and go grainy.
How to reheat
Reheat covered in a moderate oven at 160°C (325°F) until steaming hot, to 74°C (165°F); add a splash of water so the lamb does not dry out.
Freezing recommended
Yes for the lamb, up to 2 months; do not freeze the potatoes.
Signs it has spoiled
Sour or off smell, slimy surface, or grey discolouration — discard if any appear.

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