Greek Roast Lamb

The lamb is slow-cooked in a sensational lemon and olive oil sauce, resulting in an incredibly tender and juicy piece of meat.

Lamb Leg Garlic Cloves Olive Oil Salt & Pepper White Wine Rosemary Oregano Lemons Onions

INGREDIENTS

Trim

01

Preheat your oven to 220°C/465°F. Start by trimming any excess fat on the leg of lamb.

Cut

02

Using a sharp knife, cut slits into the lamb's flesh (top, bottom, sides).

Insert

03

Insert the garlic into the incisions you've made.

Season

04

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).

Remove

05

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

Cover

06

Cover with parchment paper and cover again with aluminum foil. Turn the oven down to 180°C/350°F and bake for 2 hours.

Remove

07

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.

Final Cooking

08

Remove the cover and cook uncovered for 20-30 minutes and allow the meat to brown. When cooked transfer lamb to a plate or platter and allow it to rest before serving

More  Delicious Lamb Recipes

Rack Of Lamb - Greek Style

Lamb Loin Roast

Peter G

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