Greek Slow Roasted Lamb

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Soft, succulent and melt in your mouth - Greek slow roasted lamb is a delicious and easy recipe that you can make at home. The lamb is slow-cooked in a sensational lemon and olive oil sauce, resulting in an incredibly tender and juicy piece of meat.

★★★★★

"Made it today, came out perfectly. No need for a knive for carving, was able to portion it out with a spoon. Tasted great! Thank you for a Well spelled out recipe, it was very easy to follow!" - YOSHI

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a cooked leg of lamb on a white platter with a green salad and a glass of wine.

Table of Contents

Why this recipe works
What goes into this recipe
How to make this recipe
Expert tips
Serving suggestions
FAQ's
Related recipes
📖 Recipe

Why this recipe works

Slow roasting is the main aim here. By slowly cooking the lamb - you end up with a delicious dish full of tender meat. Also, don't be put off by how "well done" the lamb looks. Greeks don't like cooking their lamb with a "hint of pink". The slow roasting technique ensures the meat is soft and "melts in the mouth".
This slow cooked Greek lamb is the perfect dish for entertaining friends and family. Serve it up for a Sunday roast or any other special occasion (Easter Sunday is traditional) and impress your family and friends - you can't go wrong! And don't forget the roasted Greek potatoes on the side - you'll be eating like a real Greek!
It's packed with flavour. The magic combination of olive oil, lemon juice, oregano and garlic provides this Greek roast lamb recipe with bold flavours. Plus, all these simple ingredients are all-natural and easy to source.
It's effortless to prepare and cook. It's as simple as marinating, covering and baking. It's low maintenance, and the oven does all the work! This roast lamb recipe is easy!

What goes into this recipe

ingredients on a white table to make greek slow roasted lamb.

Lamb - I'm using a small leg of lamb for this recipe (2 kgs - approx. 4 pounds). I prefer the meat to have the bone in for more flavour. However, you can easily sub with a boneless leg of lamb or use a lamb shoulder or even lamb shanks.
Garlic Cloves: This ingredient is a MUST! If you find they're too big, cut them down. These are inserted into the flesh to give our Greek lamb maximum flavour.
Olive oil - I've used Greek extra virgin olive oil. Do not sub with anything else.
Salt & Black Pepper: Sea Salt is the best! And don't be afraid of using it in this recipe.
White Wine: A little wine adds a little extra something to our sauce. I also top this up with a bit of water. You can also use chicken stock or chicken broth for an added, intense flavour.
Fresh Rosemary: A few sprigs of rosemary help spruce this dish up. Consider adding a few pieces of fresh thyme, too - you can't go wrong. If you don't have fresh herbs, consider adding a few teaspoons of dried rosemary and thyme.
Dried Oregano: Please use real Greek oregano if you can. Don't sub with cheap varieties from the supermarket. For an even more authentic touch, use oregano sprigs if you can find them.
Lemons - I've used the juice of two lemons for an extra lemon hit! But, for a more subtle taste, go with one.
Onions - I'm using red onions for extra sweetness, but brown or white ones work well.

Optional add-ons

Add a few teaspoons of paprika, garlic powder and onion powder to give this Greek slow roasted lamb an extra savoury kick.

How to make this recipe

For the complete slow cooked lamb recipe, see the recipe card below.

a hand slicing off excess fat from a leg of lamb.

Step 1: Preheat your oven to 220°C/465°F. Start by trimming any excess fat on the leg of lamb. Leave the good bits on top - they will render off and provide delicious flavour to our sauce.

a hand cutting slits with a knife into a leg of lamb that is being prepared to be roasted.

Step 2: Place lamb into your preferred roasting pan. Then, using a sharp knife, cut slits into the lamb's flesh (top, bottom, sides).

a hand inserting garlic cloves into a leg of lamb in a roasting pan.

Step 3: Insert the garlic into the incisions you've made.

pouring olive oil over a leg of lamb in a round roasting pan.

Step 4: Season with salt, pepper, and oregano and rub well into the meat. Drizzle the olive oil and roast in your preheated oven for 30 minutes uncovered).

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adding white wine to a partially cooked leg of lamb in a roasting pan.

Step 5: Once it has browned, remove it from the oven and turn it upside-down. Add the onions, rosemary, wine, lemon juice and water (or chicken stock).

covering a roast lamb with aluminum foil.

Step 6: Cover with parchment paper and cover again with aluminum foil. Turn the oven down to 180°C/350°F and bake for 2 hours - make sure to check it every half hour and baste it with the juices.

a hand using tongs to turn over cooked lamb in a roasting pan.

Step 7: Remove again from the oven, and add the potatoes (if using) and turn it over. Cover with parchment paper and foil again, and cook for a further 1.5 - 2 hours or until the meat is fall-apart tender.

a roast leg of lamb with potatoes in a round roasting pan on a white table.

Step 8: Remove the parchment paper and foil and cook uncovered for 20-30 minutes and allow the meat to brown. Remove again and transfer the slow-cooked lamb to a plate or platter, cover loosely with foil and allow to rest before carving and serving with the sauce.

Related: For another traditional Greek recipe see my makaronia me kima (Greek spaghetti) recipe.

Expert tips

You'll need a large roasting pan big enough to hold the lamb. Alternatively, you can cook this in a deep casserole dish with a lid.
Bring the lamb to room temperature BEFORE you start cooking. I like to take mine out of the fridge at least one hour before starting this recipe.
Start the oven temperature at the highest setting - this will initially help to give the lamb a lovely colour.
ALWAYS rest the meat when it has finished cooking. Once it's finished cooking, remove the slow-roasted lamb from its baking dish and place it onto a serving platter or cutting board. Cover it with foil. Depending upon the size, this can take up to 30 minutes. The juices will redistribute and make the lamb more flavourful during this time.
Check on it every half hour while it slowly roasts - this lets you see if your oven is working (don't laugh - it happened to me!). It's also a good time to baste the lamb with all the drippings and juices created in the baking dish.
If you find it's a little dry during cooking, don't be afraid to add a little water - don't drown it!
The delicious pan juices, or "zoumi" as it's known in Greek, form an essential part of this Greek slow roasted lamb recipe. Some people choose to strain the fat - but I don't bother! It's also delicious and perfect for dipping your bread in this lovely sauce.
For a larger piece of lamb, you will need to adjust the cooking times by an extra half an hour. For e.g. if your lamb weigh 2.5 kgs/5 pounds add an extra half an hour to the cooking times in the middle of the recipe (not the initial browning and final cooking).