Slow Roasted Greek Lamb (Print Version)
# Ingredients:
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01 -
2.5–3 kg bone-in leg of lamb
02 -
2 tablespoons dried oregano
03 -
Salt, to taste
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Freshly ground black pepper, to taste
05 -
3 tablespoons extra-virgin olive oil
06 -
6 large potatoes, peeled and cut into 6 pieces each
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1 onion, roughly chopped
08 -
Peel of 1 lemon
09 -
1 head garlic, halved horizontally
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3 sprigs fresh rosemary
11 -
250 ml dry white wine
12 -
500 ml lamb or beef stock
# Instructions:
01 -
Set oven to 200°C. Prepare a large, ovenproof casserole dish with lid.
02 -
Arrange the peeled potato pieces, chopped onion, and lemon peel at the base of the casserole. Season with salt, pepper, 1 tablespoon oregano, and 2 tablespoons olive oil. Scatter rosemary sprigs and halved garlic over the vegetables.
03 -
Rub the leg of lamb with the remaining 1 tablespoon olive oil, season generously with salt, pepper, and 1 tablespoon oregano.
04 -
Place the seasoned lamb on top of the vegetables. Pour the white wine and stock around the lamb into the dish.
05 -
Cover the dish with a lid and roast in the oven for 30 minutes at 200°C.
06 -
Reduce oven temperature to 160°C and continue roasting, covered, for 3–4 hours until the lamb is very tender.
07 -
Remove the lid, increase oven temperature back to 200°C, and roast lamb uncovered for 1 hour until deeply golden.
08 -
Remove the lamb from the oven, transfer to a board, and cover loosely with foil. Allow to rest for at least 10 minutes, up to 30 minutes.
09 -
Pour out the cooking juices from the dish into a jug. Return the potatoes to the oven and roast uncovered for a further 15–20 minutes until crisp and golden.
10 -
Carve or shred the rested lamb. Serve with the crispy potatoes and a drizzle of reserved pan juices.
# Notes:
01 -
Allowing the lamb to rest after roasting ensures maximum juiciness and ease of carving.
02 -
If the potatoes are crowded, transfer them to a separate tray for the final crisping stage.