Greek Slow Roasted Lamb With Lemon Potatoes
This Greek Slow Roasted Lamb is a delicious slow roasted, fall off the bone lamb that is packed full of yummy Greek flavors.
Ingredients
Greek Slow Roasted Lamb
- 3 kg leg of lamb see notes
- 15-20 garlic cloves
- 2 tbsp olive oil
- 4 tsp garlic powder
- 4 tsp dried oregano
- 3 tsp paprika
- Pinch of pepper
- 4 tsp salt
- 2 lemons freshly squeezed
- 1 1/2 cups - 375ml white wine or red wine see notes
- 2 cups - 500ml chicken stock see notes
- Rosemary
- Thyme
- 3 red onions quartered
Instructions
Greek Slow Roasted Lamb
- Preheat your oven to 220C / 430F (fan off), 200C / 390F (fan on).
- To prepare lamb - Make sure the shank is cut off your leg of lamb before using to ensure it fits in your baking tray if it’s still attached, ask your butcher to chop it off so it’s submerged in the liquid when placed in the baking tray. Wash the lamb under cold running water and pat down using paper towels until dry. Place it in your baking tray. Use a sharp knife to cut slits all around the lamb. Push each garlic bulb in each of the slits.
- Season the lamb - Drizzle with olive oil and rub to coat. Sprinkle half the spices on each side of the lamb and rub into it.
- Bake - Bake for 30 minutes. Then take out of the oven and drizzle with fresh lemon juice, wine and beef stock. Add the rosemary thyme and red onion in the juices. Cover with a large piece of baking paper and then aluminium foil, making sure it’s fully covered and snug. Reduce the oven temperature to 170C / 340F (fan off), 150C / 300F (fan on) and bake for 2 hours.
- Flip lamb over - Take out of the oven, uncover and flip the lamb over. This will help ensure all the flavors soak into the lamb evenly. Cover again and bake for an additional 3 hours and 30 minutes.
- Final bake - Then, uncover and bake for a final 30 minutes to help it develop a slight crust. Take out of the oven and transfer the lamb into a serving dish. Cover with foil. Run the juices through a sieve. Serve them in a cup with a spoon alongside the lamb so that people can add it to their lamb. This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek Salad!
Notes
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.
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:433kcal | Carbohydrates:13g | Protein:52g | Fat:15g | Saturated Fat:5g | Polyunsaturated Fat:2g | Monounsaturated Fat:7g | Cholesterol:153mg | Sodium:1402mg | Potassium:932mg | Fiber:2g | Sugar:4g | Vitamin A:84IU | Vitamin C:22mg | Calcium:65mg | Iron:5mg
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