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 kgs (4 pounds) leg of lamb; 8 cloves garlic; 2 tablespoon salt; 1 tablespoon black pepper; 3 teaspoon oregano; 2 lemon; 60 ml (¼ cup) olive oil; 2 onion; 4 rosemary; 250 ml (1 cup) white wine; 250 ml (1 cup) water

User Reviews

5

48 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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Greek Slow Roasted Lamb features a leg of lamb studded with garlic cloves, seasoned with salt, pepper, and oregano, then slow-roasted with onions, rosemary, white wine, lemon juice, and water. The long, covered cooking process creates tender meat infused with aromatic herbs and a flavorful pan sauce known as "zoumi". The initial high-heat browning and subsequent slow roasting meld flavors and develop a rich crust and juicy interior.

Description

The recipe begins by trimming excess fat from a leg of lamb, then making slits in the meat to insert peeled garlic cloves for deep aromatic infusion. The lamb is seasoned liberally with salt, pepper, and Greek oregano and rubbed with olive oil. It is first roasted uncovered at a high temperature to brown and develop a crust.

After browning, the lamb is flipped upside down in the roasting pan, surrounded by quartered onions, rosemary sprigs, lemon juice, white wine, and water. Covered with parchment paper and foil, it is baked at a lower temperature for several hours, with periodic basting to keep the meat moist and flavorful. This slow roasting breaks down connective tissue, yielding tender slices.

The pan juices, or "zoumi," are rich and savory, essential for serving alongside the lamb or for dipping bread. The recipe notes recommend letting the roasted lamb rest covered to redistribute juices before carving, improving flavor and tenderness. Adjustments in cooking time are advised for larger lamb pieces. Adding a bit of water during roasting can help if the meat appears dry. Overall, this method produces a succulent, herb-scented lamb with a golden crust and depth of flavor.

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Ingredients

Servings

1 x 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 lemon juiced, plural
60 ml (¼ cup) olive oil extra virgin, Greek preferable
2 onion quartered
4 rosemary sprigs
250 ml (1 cup) white wine
250 ml (1 cup) water

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Instructions

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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

Bring lamb to room temperature at least one hour before cooking for even roasting.
Adjust cooking times for larger lamb pieces by adding approximately 30 minutes to the slow roasting phase.
Rest the lamb covered with foil after roasting up to 30 minutes so juices redistribute.
Baste lamb every 30 minutes during roasting to maintain moisture and flavor.
If the meat begins to dry, add a small amount of water to the roasting pan, but avoid excessive liquid.
Use the flavorful pan juices ("zoumi") for serving or dipping bread without straining fat, as it adds to the taste.