Greek Slow Roasted Lamb With Lemon Potatoes

This Greek Slow Roasted Lamb is a melt in your mouth flavorful experience. Prepping ahead of time is key, but what you’re left with is slow roasted, fall off the bone lamb that is packed full of yummy Greek flavors. Your house will smell amazing, your tastebuds will be satisfied. Give this recipe a go, you won’t regret it. Also, this goes really well with my Greek lemon potatoes!

Nick’s favorite thing…

If you’re after something easy to make that takes little effort for those big holidays, then look no further! This roast leg of lamb is a Greek staple during Easter and Christmas. I grew up with these recipes. It’s a melt-off-the-bone, soft and tender, the flavorful roast lamb that is so worth the time and little effort it takes to make!

What does Greek Slow Roasted Lamb taste like?

Garlic! Big surprise, a Greek recipe with garlic. You know what though? It’s just one of the many flavors that makes each bit a delight! Garlic, wine, paprika, thyme, rosemary and the sweetness of red onion!

Let’s talk about the lamb

Where to buy – I would highly recommend getting a good quality piece of lamb from your local butcher. It’s a little pricier but well worth it.

Weight of lamb piece – A 2.5kg to 3kg (5.5 to 6.5lbs) leg of lamb works best for this recipe. For smaller cuts, reduce the cooking time slightly.

What cuts to use – If using leg of lamb, ask your butcher to make sure the shaft bone is cut off so that it can fit in your baking tray. Lamb shoulder can also be used but may need an extra 30 minutes to cook due to its higher fat content and for it to become tender. Lamb shanks will also work and will take a similar time to cook as the leg. Ensure they’re submerged in the liquid to get them tender. You may need to use more stock for this.

What are the ingredients I need for Greek Slow Roasted Lamb?

• Leg of lamb – I would highly recommend getting a good quality piece of lamb from your local butcher. It’s a little pricier but well worth it. Ask your butcher to make sure the shaft bone is cut off so that it can fit in your baking tray.
• Garlic cloves – make sure they’re peeled before adding to the lamb.
• Olive oil – always use a good quality olive oil.
• Garlic powder – alternatively you can use onion powder.
• Dried oregano – Fresh or dried is fine.
• Paprika – I used smoked paprika.
• Pepper – I used freshly ground pepper.
• Salt – I used fine salt, but sea salt flakes works too.
• Lemons – freshly squeezed.
• White Wine – or red wine.
• Beef stock – you can also use chicken or vegetable if you like.
• Rosemary – a couple fresh sprigs
• Thyme – a couple fresh sprigs of this too.
• Red onion – you could add white if you like but red ones are sweeter.

Let’s go through each step.

• Wash and pat dry the lamb shoulder. This is optional but I find it results in a better sear for the first 30 minutes it spends in the oven. Helps lock the juices in!

• Cut slits into the lamb using a sharp knife
• Insert the garlic bulbs into the slits. If they don’t fit, cut the slits a little deeper and wider

• Mix all the spices together into a bowl. I find this gives you a nice even flavor!
• Drizzle with olive oil and rub the spices into it.

• This is going to go into a hot oven: 200C / 390F (22C / 430F for no fan) for 30 minutes to help sear the outside and lock in the juices.
• Then it comes out of the oven. Drizzle it with fresh lemon juice, wine and your chicken or beef stock. Add the rosemary and thyme and red onion. Cover it with baking paper and foil and pop it in the oven on 150C / 300F and bake for 2 hours. Covering it is going to create a steamy environment so that the meat cooks without drying out.

• Take out of the oven and turn over using tongs. Then cover it again and leave it in the oven for 3 1/2 hours.
• Bake for a final 30 minutes without the foil and baking paper to help it form a bit of a crust.

• That Juice in the pan is gold! Run it through a sieve and serve it on the table for people to drizzle on their meat and veggies.
• Speaking of veggies, these go perfectly with my Greek Lemon Potatoes and a Simple Garden Salad!

My Top Tips!

• Lamb – I would highly recommend getting a good quality piece of lamb from your local butcher. It’s a little pricier but well worth it. Ask your butcher to make sure the shaft bone is cut off so that it can fit in your baking tray.
• Storage – Roast lamb can be stored in an airtight container, in the fridge for up to three days.
• How to Freeze – The lamb can be frozen in an airtight container for up to 3 weeks. Simply thaw for 1 hour then add to a frypan with about 1/2 cup of beef stock. Cook until reduced.
• Spices – You can adjust, add or leave out any spices you like. Greek spices typically involve, salt, pepper, oregano, garlic, a little cumin powder and fresh lemon. I added a couple more because I like them.
• White Wine – You can sub this out for water. Although the wine adds flavor.
• Beef stock – You can use vegetable or chicken in its place. Or water. Although the beef stock adds another depth of flavor so I would highly recommend using it.
• Serving suggestion – Serve these with my Greek Lemon Potatoes and a lovely garden or crispy Greek salad!

Other Recipes You Might Like!

• Greek Lemon Potatoes
• ULTIMATE Grilled Cheese
• Thick And Creamy Tzatziki Recipe
• Smoked Salmon Quiche

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!