Slow roasted Greek lamb
User Reviews
4.5
Slow roasted Greek lamb
Description
This recipe for slow roasted Greek lamb begins by seasoning and oiling a large leg of lamb, which is placed atop potato chunks, onions, lemon peel, rosemary, and garlic inside a casserole. The dish is seasoned with oregano, salt, and pepper, then combined with lamb or beef stock and white wine. Initially covered, it roasts at a high temperature for browning then lowers to a slow cook that tenderizes the meat over several hours.
Finishing uncovered at high heat crisps the lamb exterior and potatoes separately, enhancing texture contrast. Resting the lamb before slicing allows juices to redistribute, keeping the meat moist. The flavorful roasting liquid can be used as gravy, making this suitable for a substantial meal that highlights Mediterranean seasoning typical of Greek cuisine.
Potatoes absorb some roasting juices and become golden and crisp, pairing well with the tender, aromatic lamb for a complete plate.
Ingredients
- 2.5-3 kg (approx 6.5lbs) leg of lamb bone-in
- 2 tbsp oregano dried
- salt to taste
- black pepper to taste
- 3 tbsp olive oil
- 6 large potato peeled and sliced into 6 chunks each
- 1 onion roughly chopped
- lemon peel peel of 1 lemon
- 1 garlic halved, head
- 3 prigs rosemary fresh
- 1 cup white wine
- 2 cups lamb stock or beef stock
Instructions
- Pre-heat the oven to 200ºC/400ºF.
- Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
- Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
- Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
- Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
- Slice/shred the lamb once rested and serve with the potatoes and gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 126mg | 42% |
| Sodium | 297mg | 12% |
| Potassium | 1065mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 13855IU | 277% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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