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Slow roasted Greek lamb
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Slow roasted Greek lamb

Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter. 
Course Dinner
Cuisine Greek
Keyword Easter lamb, Leg of lamb, Slow roasted Greek lamb
Prep Time 20 minutes
Cook Time 5 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 424kcal
Author Alida Ryder

Ingredients

  • 2.5-3 kg (approx 6.5lbs) bone-in leg of lamb
  • 2 tbsp dried oregano
  • salt and pepper to taste
  • 3 tbsp olive oil
  • 6 large potatoes peeled and sliced into 6 chunks each
  • 1 onion roughly chopped
  • peel of 1 lemon
  • 1 head of garlic halved
  • 3 sprigs fresh rosemary
  • 1 cup white wine
  • 2 cups lamb/beef stock

Instructions

  • 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. 

Nutrition

Calories: 424kcal | Carbohydrates: 23g | Protein: 43g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 126mg | Sodium: 297mg | Potassium: 1065mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13855IU | Vitamin C: 3.5mg | Calcium: 72mg | Iron: 4.9mg