Name: Slow roasted Greek lamb
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 1
Cuisine: greek
Ingredients: 2kg leg or shoulder of lamb; 18.20 gm olive oil; 4.80 gm sea salt flakes; 5.00 gm sweet paprika; 2 garlic cloves, quartered; 8 sprigs of rosemary; 8 sprigs of oregano; 500ml chicken stock; 125ml white wine; 500g kipfler potatoes; 2 red onions, cut into thick wedges; 1 lemon, cut into wedges; 95g olive

Slow roasted Greek lamb

0 Likes

Prep Time:
15 minutes

Cook Time:
150 minutes

Total Time:
165 minutes

Switch up your roast lamb for a flavorful Greek slow-roasted version.

Ingredients:

2kg leg or shoulder of lamb
18.20 gm olive oil
4.80 gm sea salt flakes
5.00 gm sweet paprika
2 garlic cloves, quartered
8 sprigs of rosemary
8 sprigs of oregano
500ml chicken stock
125ml white wine
500g kipfler potatoes
2 red onions, cut into thick wedges
1 lemon, cut into wedges
95g olive

Instructions:

Preheat your oven to 180°C. Place the lamb in a roasting pan, drizzle with oil, sprinkle with salt and paprika. Using a small, sharp knife, make 2cm deep slits on the lamb's surface and insert a slice of garlic, rosemary, and oregano into each slit.
Pour the chicken stock and wine around the lamb and cover with foil. Bake in a preheated oven for 1 hour. Uncover and baste the lamb with pan juices. Place onion, potato, lemon, and olives around the lamb. Lower the heat to 150°C, cover, and roast for another hour. Uncover and roast for additional 30 minutes until lamb is golden and tender. Let it rest for 15 minutes before serving.
Slice the lamb thickly and layer on serving plates with onion, potato, lemon, and olives. Finish by drizzling with pan juices before serving.

We use cookies

Similar Recipes

Slow-roasted Greek lamb

Greek lamb gyros

Greek Easter Roast Lamb and Orzo

Lamb shawarma

Five-hour roast lamb with beans and olives