Greek Slow Roasted Lamb

Name: Greek Slow Roasted Lamb
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 6 serves
Ingredients: 1 x 2 kgs (4 pounds) leg of lamb; 8 cloves garlic; 2 tablespoon salt; 1 tablespoon black pepper; 3 teaspoon oregano; 2 lemons; 60 ml (¼ cup) olive oil; 2 onions; 4 rosemary sprigs; 250 ml (1 cup) white wine; 250 ml (1 cup) water

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Additional Time
30 mins
Total Time
4 hrs 45 mins
Servings
6 serves
Calories
419 kcal
Course
Main Course
Cuisine
Greek

Greek Slow Roasted Lamb

Elizabeth Reed

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Soft, succulent and melt in your mouth - Greek slow-roasted lamb is a delicious and easy recipe that you can make at home. The lamb is slow-cooked in a sensational lemon and olive oil sauce, resulting in an incredibly tender and juicy piece of meat.

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Ingredients

Servings

1 x 2 kgs (4 pounds) leg of lamb trimmed of any excess fat-at room temperature (see notes 1 &2)
8 cloves garlic peeled
2 tablespoon salt
1 tablespoon black pepper
3 teaspoon oregano dried, Greek variety
2 lemons juiced
60 ml (¼ cup) olive oil extra virgin, Greek preferable
2 onions quartered
4 rosemary sprigs
250 ml (1 cup) white wine
250 ml (1 cup) water

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Instructions

Preheat your oven to 220°C/465°F. Start by trimming any excess fat on the leg of lamb. Leave the good bits on top - they will render off and provide delicious flavour to our sauce.
Place lamb into your preferred roasting pan. Then, using a sharp knife, cut slits into the lamb's flesh (top, bottom, sides).
Insert the garlic into the incisions you've made.
Season with salt, pepper, and oregano and rub well into the meat. Drizzle the olive oil and roast in your preheated oven for 30 minutes uncovered. (see note 3)
Once it has browned, remove it from the oven and turn it upside-down. Add the onions, rosemary, wine, lemon juice and water (or chicken stock).
Cover with parchment paper and cover again with aluminum foil. Turn the oven down to 180°C/350°F and bake for 2 hours - make sure to check it every half hour and baste it with the juices.
Remove again from the oven, and add the potatoes (if using). Cover with parchment paper and foil again, and cook for a further 1.5 - 2 hours or until the meat is fall-apart tender.
Remove the parchment paper and foil and cook uncovered for 20-30 minutes and allow the meat to brown. Remove again and transfer the slow-cooked lamb to a plate or platter, cover loosely with foil and allow to rest before carving and serving with the sauce. (see note 4)

Notes

For a larger piece of lamb, you will need to adjust the cooking times by an extra half an hour. For e.g. if your lamb weigh 2.5 kgs/5 pounds add an extra half an hour to the cooking times in the middle of the recipe (not the initial browning and final cooking).
Bring the lamb to room temperature BEFORE you start cooking. I like to take mine out of the fridge at least one hour before starting this recipe.
ALWAYS rest the meat when it has finished cooking. Once it's finished cooking, remove the slow-roasted lamb from its baking dish and place it onto a serving platter or cutting board. Cover it with foil. Depending upon the size, this can take up to 30 minutes. The juices will redistribute and make the lamb more flavourful during this time.
Check on it every half hour while it slowly roasts - this lets you see if your oven is working (don't laugh - it happened to me!). It's also a good time to baste the lamb with all the drippings and juices created in the baking dish.
If you find it's a little dry during cooking, don't be afraid to add a little water - don't drown it!
The delicious pan juices, or "zoumi" known in Greek, are essential for this recipe. Some people choose to strain the fat - but I don't bother! It's also delicious and perfect for dipping your bread in this lovely sauce.
For a larger piece of lamb, you will need to adjust the cooking times by an extra half an hour. For e.g. if your lamb weigh 2.5 kgs/5 pounds add an extra half an hour to the cooking times in the middle of the recipe (not the initial browning and final cooking).
Bring the lamb to room temperature BEFORE you start cooking. I like to take mine out of the fridge at least one hour before starting this recipe.
Start the oven temperature at the highest setting - this will initially help to give the lamb a lovely colour.
ALWAYS rest the meat when it has finished cooking. Once it's finished cooking, remove the slow-roasted lamb from its baking dish and place it onto a serving platter or cutting board. Cover it with foil. Depending upon the size, this can take up to 30 minutes. The juices will redistribute and make the lamb more flavourful during this time.
Check on it every half hour while it slowly roasts - this lets you see if your oven is working (don't laugh - it happened to me!). It's also a good time to baste the lamb with all the drippings and juices created in the baking dish.
If you find it's a little dry during cooking, don't be afraid to add a little water - don't drown it!
The delicious pan juices, or "zoumi" known in Greek, are essential for this recipe. Some people choose to strain the fat - but I don't bother! It's also delicious and perfect for dipping your bread in this lovely sauce.