5.0 from 12 votes
Slow Roasted Leg Of Lamb (Greek)
Tender and succulent, slow-roasted leg of lamb filled with whole cloves of garlic, spring onions, and fennel fronds. A classic Greek Easter lamb recipe.
Prep Time
20 mins
Cook Time
3 hrs 20 mins
Servings: 5
Calories: 509 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1½ kilograms (3.3 pound) leg of lamb
- 5 garlic cloves
- 3 spring onions
- 1 onion peeled and cut into thick slices
- 1½ teaspoon fennel fronds (greens) minced + 2-3 whole fronds for the pan (see notes bellow)
- 4 tablespoons olive oil
- 60 ml (¼ cup) white wine
- 1 teaspoon dry oregano
- fine sea salt + ground pepper
Instructions
- Pat dry the lamb with paper towels. Cut off some of the tips of the green onions and mince them. You need about 2 teaspoons of minced spring onion tips.
- Make 5 deep incisions into the lamb, at the thickest meaty parts, on both sides.
- Fill each incision with plenty of sea salt and ground pepper. Add also the minced spring onion tips and the minced fennel fronds. Then press a whole garlic clove into each incision. See Notes below.
- Prepare the pan. Chop the remaining spring onions in half and add them to a roasting pan (big enough to fit the leg of lamb). Add also the slices of onions and the fennel fronds.
- Add the leg of lamb to the pan. Drizzle with olive oil on top and season with salt and pepper. Sprinkle some salt in the pan as well not only on top of the lamb.
- Sprinkle the dry oregano, and pour the wine into the pan.
- Marinate. Let lamb sit at room temperature to marinate for 1 hour. Or you can refrigerate and marinate the meat for a couple of hours or overnight. Don't forget to take the pan out of the fridge 1 hour before cooking.
- Preheat oven to 230°C / 445°F.
- Roast for 15 minutes then drop the heat to 140°C / 285°F.
- Slow roast for 2 ½ to 3 hours. Depending on how strong is your oven.
- Rest the meat for 30 minutes then cut and serve.
- Serve with Greek potatoes, some Tzatziki, and Maroulosalata (lettuce salad).
Cup of Yum
Notes
- -If you can't find fennel fronds or a fennel bulb with fronds on, you can substitute with dill and use a teaspoon of ground fennel instead. Another alternative is skipping fennel altogether and using fresh mint. About 5-6 leaves.
- -Use a teaspoon to insert the ingredients into the incisions you make to the lamb. The incisions should be deep enough to fit a whole clove of garlic.
- -Use a teaspoon to insert the ingredients into the incisions you make to the lamb. The incisions should be deep enough to fit a whole clove of garlic.
Nutrition Information
Calories
509kcal
(25%)
Carbohydrates
4g
(1%)
Protein
62g
(124%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
192mg
(64%)
Sodium
189mg
(8%)
Potassium
945mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
79IU
(2%)
Vitamin C
4mg
(4%)
Calcium
41mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 509
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 62g | 124% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 192mg | 64% |
| Sodium | 189mg | 8% |
| Potassium | 945mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.