Greek-Style Leg of Lamb with Orzo
Slow-roasted Greek leg of lamb with garlic, mustard, and orzo—just like Foti’s mama made it.
Greek-Style Leg of Lamb with Orzo

About this Recipe


This comforting Greek dish is more than a holiday favorite—it’s a legacy. Passed down from Foti’s mother, this roasted leg of lamb is seasoned with garlic, peppercorns, mustard powder, and olive oil. Served with orzo or carved potatoes, it’s a meal that brings the whole family together.

Ingredients

  • 1 bone-in leg of lamb

  • 4–5 garlic cloves, sliced

  • Whole black peppercorns

  • Mustard powder

  • Sea salt

  • Olive oil

  • Optional: carved potatoes (use a melon baller) or orzo pasta

  • Optional: fresh rosemary or thyme

Instructions

  1. Preheat oven to 350°F (175°C).

  2. Make small incisions in the lamb and insert garlic slices and peppercorns.

  3. Rub the lamb with mustard powder, salt, and olive oil.

  4. Roast in a pan for 1.5 to 2.5 hours depending on weight.

  5. Halfway through, add orzo or potatoes to the pan if using. Add broth or water so the orzo cooks in the lamb juices.

  6. Roast until the lamb is tender and the orzo or potatoes are cooked through.

Recipe Notes

Foti recommends using a melon baller to shape the potatoes—just like his mom used to do. It’s a small gesture that adds joy and nostalgia to every bite.