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Greek Slow Roasted Lamb

by Nick Makrides
Jus being poured on 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!

Top down shot of hands shredding Greek Slow Roasted Lamb

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!

Close up of shredded Greek Slow Roasted Lamb

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?

Ingredients image of 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

Instructional image for Greek Slow Roasted Lamb 01

  1. 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.
  2. Use a sharp knife to cut slits all around the lamb.

Instructional image for Greek Slow Roasted Lamb 02

  1. Push each garlic bulb in it.
  2. Drizzle with olive oil and rub to coat.

Instructional image for Greek Slow Roasted Lamb 03

  1. Sprinkle half the spices on each size of the lamb
  2. Rub into it. Bake for 30 minutes.

Instructional image for Greek Slow Roasted Lamb 04

  1. Take out of the oven and drizzle with fresh lemon juice, wine and beef stock.
  2. Add the rosemary thyme and red onion.

Instructional image for Greek Slow Roasted Lamb 05

  1. Cover with a large piece of baking paper and then aluminium foil. Reduce the oven temperature to 180C / 350F and bake for 2 hours.
  2. Take out of the oven, uncover and flip the lamb over. Cover again and bake for 2 hours.

Instructional image for Greek Slow Roasted Lamb 06

  1. Then, uncover and bake for a final 2 hours.
  2. Take out of the oven and transfer the lamb into a serving dish. Cover with foil.

Instructional image for Greek Slow Roasted Lamb 07

  1. Run the jus through a sieve. Serve alongside the lamb with a spoon.
  2. 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!

Greek Slow Roasted Lamb

Other Recipes You Might Like!

Close up overhead shot of Greek Lemon Potatoes

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Top down shot of hands shredding Greek Slow Roasted Lamb

Greek Slow Roasted Lamb

Serves 8

5 from 1 vote
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Course: Main Course
Cuisine: Greek

Ingredients

Greek Slow Roasted Lamb

  • 8.8 lbs lamb shoulder
  • 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 white wine
  • 2 cups chicken stock (see stock)
  • rosemary
  • thyme
  • 3 red onions, quartered


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

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!

Nutrition

Calories : 529kcal
Carbonhydrates: 10g
Protein: 65g
Fat: 21g
Saturated Fat: 7g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 9g
Cholesterol: 203mg
Sodium: 1470mg
Potassium : 1092mg
Fiber: 1g
Sugar : 2g
Vitamin A: 83IU
Vitamin C: 19mg
Calcium: 79mg
Iron: 6mg
Nutrition Disclosure

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