Greek Slow Roasted Lamb
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!
Table of Contents
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!
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.
Greek Slow Roasted Lamb
- Preheat a fan forced oven to 210C / 410F. Make sure you pat down the lamb so that it’s dry. Place it in your baking tray.
- Use a sharp knife to cut slits all around the lamb.
- Push each garlic bulb in it.
- Drizzle with olive oil and rub to coat.
- Sprinkle half the spices on each size of the lamb
- Rub into it. Bake for 30 minutes.
- Take out of the oven and drizzle with fresh lemon juice, wine and beef stock.
- Add the rosemary thyme and red onion.
- Cover with a large piece of baking paper and then aluminium foil. Reduce the oven temperature to 180C / 350F and bake for 2 hours.
- Take out of the oven, uncover and flip the lamb over. Cover again and bake for 2 hours.
- Then, uncover and bake for a final 2 hours.
- Take out of the oven and transfer the lamb into a serving dish. Cover with foil.
- Run the jus through a sieve. Serve alongside the lamb with a spoon.
- This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek 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!
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I’ll see you all on the following recipe. Happy baking!
N x
Greek Slow Roasted Lamb
Serves 8
Ingredients
Greek Slow Roasted Lamb
- 8.8 lbs (4 kg) lamb leg
- 15 garlic cloves
- 2 tbsp olive oil
- 4 tsp garlic powder
- 4 tsp dried oregano
- 3 tsp paprika
- pinch of pepper
- 4 tsp salt
- 2 lemon, freshly squeezed
- 1 1/2 cups (375 ml) white wine
- 2 cups (500 ml) chicken stock or beef stock (see notes)
- rosemary
- thyme
- 3 red onions, quartered
Learn How To Make it! [VIDEO]
Instructions
Greek Slow Roasted Lamb
- Preheat a fan forced oven to 210C / 410F. Make sure you pat down the lamb so that it’s dry. Place it in your baking tray. Use a sharp knife to cut slits all around the lamb. Push each garlic bulb in it.
- Drizzle with olive oil and rub to coat. Sprinkle half the spices on each size of the lamb and rub into it. Bake for 30minutes.
- Take out of the oven and drizzle with fresh lemon juice, wine and beef stock. Add the rosemary thyme and red onion.Cover with a large piece of baking paper and then aluminium foil. Reduce the oven temperature to 180C / 350F and bake for 2 hours.
- Take out of the oven, uncover and flip the lamb over. Cover again and bake for 2 hours.
- Then, uncover and bake for a final 2hours. Take out of the oven and transfer the lamb into a serving dish. Cover with foil. Run the jus through a sieve. Serve alongside the lamb with a spoon.This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek Salad!
Notes
Nutrition
14 comments
Yum, yum, yum – that looks incredible! Is it a boneless leg of lamb? And if I bought a 2kg leg, could I simply halve the cooking time? Thanks a million for sharing + merry xmas 😀
Thanks Tex! Yep, boneless. I haven’t tried it with a smaller piece but I’d check it half way and go from there. Hope you had a fab Christmas! N x
We love this dish and have made it 3 times (twice on Christmas Day). It always tastes delicious. However never end up with a jus. We’ve tried adding more liquid and cooking at a lower temp but it always dries out and chars. Any advice? Thank you.
Hi Lisa! That’s so strange, the only thing I can put it down to is perhaps your oven runs hotter than others. But if you’re trying this on a lower temp and getting the same results I’d double check your oven settings or add even more liquid! N x
Is it a shoulder or leg? Thanks
Definably a leg of lamb. You had me confused so I had to have a read through and search for the word shoulder in case i put that word in the blog post instead of lamb haha. N x
I am confused, the recipe stated 8.8 lbs (4 kg) lamb shoulder. Should we use shoulder or leg? 🙂
Sorry! Just changed it to leg! N x
Too late for me, already ordered a shoulder. Any suggestions Nick?
Hi Babrbara! So the cooking time may differ. I haven’t tried a lamb shoulder but it is generally a tougher cut of meat. That doesnt mean it won’t cook to a melt in your mouth texture. It will just take about 1-2 hours longer to cook. I would also add a little extra stock in there, maybe an extra half cup to allow for the extra cooking time. Hope that helps, let me know how you go! N x
Ingredients has chicken stock and the instructions have beef stock, Just need o update that. Lamb in the oven now.
Edited! Thanks for letting me know! N x
Could I try this in the slow cooker??
Hmm, I don’t see why not, but I don’t think you’d get that browning on the outside. Although you could try finishing it in the oven! N x