Slow Roasted Greek Lamb Recipe

This slow roasted Greek lamb is fall-apart tender and incredibly flavourful. Cooked low and slow in a Dutch oven with lemon, garlic, oregano and potatoes. The ultimate Sunday dinner or Easter centrepiece

Course Dinner

Cuisine Greek

Keyword Easter lamb, Leg of lamb, Slow roasted Greek lamb

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

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 + extra for topping up braising liquid

Instructions

Pre-heat the oven to 200ºC/400ºF.
Place the peeled potatoes, onions and lemon peel in a large, oven-proof Dutch oven/pot 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.

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