Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.
Keyword Easter lamb, Leg of lamb, Slow roasted Greek lamb
Prep Time 20minutes
Cook Time 5hours
Total Time 4hours20minutes
Author Alida Ryder
2.5-3kg (approx 6.5lbs)bone-in leg of lamb
salt and pepper to taste
6largepotatoespeeled and sliced into 6 chunks each
peel of 1 lemon
1head of garlichalved
Pre-heat the oven to 200ºC/400ºF.
Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
Slice/shred the lamb once rested and serve with the potatoes and gravy.