🇬🇷 Greece · Food
Arni Lemonato: Traditional Greek Lamb with Lemon Sauce
By eatmundo · July 8, 2026
🇬🇷 GRArni Lemonato is a quintessential Greek roasted lamb dish, slow-cooked to tender perfection in a vibrant lemon sauce with potatoes. This comforting meal showcases the bright, aromatic flavors of the Mediterranean, perfect for a family gathering or a festive Sunday dinner.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and prepare your lamb. Pat 1.5 kg of lamb shoulder dry with paper towels, then season generously all over with salt and freshly ground black pepper.
- 2
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat 50 ml of olive oil over medium-high heat. Sear the seasoned lamb shoulder on all sides until beautifully golden brown, about 3-4 minutes per side. Remove the lamb and set aside.
- 3
Add the remaining 50 ml of olive oil to the same pot. Sauté 1 chopped large onion until softened and translucent, about 5-7 minutes. Stir in 4 minced garlic cloves and cook for another minute until fragrant, being careful not to let the garlic brown.
- 4
Return the seared lamb to the pot. Pour in 500 ml of chicken broth and the juice of 2 lemons. Sprinkle in 1 tbsp dried oregano and 1 tsp dried thyme. Bring the mixture to a gentle simmer, then cover the pot tightly.
- 5
Transfer the covered pot to the preheated oven and slow-cook for 90 minutes. This allows the lamb to begin tenderizing beautifully in the aromatic liquid.
- 6
While the lamb cooks, peel and cut 700 g of potatoes into large wedges or chunks. After 90 minutes, carefully remove the pot from the oven, add the prepared potato wedges and 1 sliced lemon around the lamb, ensuring they are partially submerged in the sauce.
- 7
Return the uncovered pot to the oven and continue baking for another 60-90 minutes, or until the potatoes are fork-tender and the lamb is fall-off-the-bone tender and deeply golden. The sauce should also have thickened slightly and smell wonderfully aromatic. If it reduces too much, you can add a splash of hot water or broth. Serve immediately, drizzling extra sauce over each portion.
Frequently Asked Questions
Which cut of lamb is best for Arni Lemonato?+
Lamb shoulder or leg are ideal for this dish. They have enough fat and connective tissue to become incredibly tender and flavorful during the slow cooking process, yielding a succulent result.
Can I make Arni Lemonato ahead of time?+
Yes, Arni Lemonato tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3-4 days, reheating gently on the stovetop or in the oven.
How can I thicken the lemon sauce if it's too thin?+
If your sauce is too thin, you can remove the lamb and potatoes, then reduce the sauce on the stovetop over medium-high heat until it reaches your desired consistency. Alternatively, a cornstarch slurry can be used sparingly.
What can I serve with Arni Lemonato?+
Arni Lemonato is often served as a complete meal due to the potatoes cooked within. A simple green salad with a light vinaigrette makes a perfect accompaniment to balance the richness.
🇬🇷 GRMundo Match
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