Effortless Greek Lamb Slow Roasted (Print Version)
# Ingredients:
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01 -
500 ml beef or lamb stock
02 -
250 ml dry white wine
03 -
3 sprigs fresh rosemary
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1 head garlic, sliced in half crosswise
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Peel from 1 lemon
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1 onion, chopped roughly
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6 big potatoes, peeled and each cut into 6 chunks
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3 tablespoons extra-virgin olive oil
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Freshly ground black pepper, add as much as needed
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Salt, use to your liking
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2 tablespoons dried oregano
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2.5–3 kg bone-in lamb leg
# Instructions:
01 -
Slice up the rested lamb or just pull it apart with forks. Put crispy potatoes on the side and pour some of those tasty pan juices over everything.
02 -
Carefully pour the juices from the pan into a jug. Pop the potatoes back into the oven, uncovered, and roast about 15 to 20 minutes till they're nice and crunchy on the outside.
03 -
Take the lamb out and put it on a board. Cover it loosely with foil. Let it chill out for at least 10 minutes, or even up to half an hour if you want.
04 -
Take the cover off, bump the oven back up to 200°C, and roast everything uncovered for 1 more hour so your lamb turns beautifully golden.
05 -
Turn the heat down to 160°C. Let the whole thing cook, lid still on, for 3–4 hours till your lamb nearly falls off the bone.
06 -
Pop the lid on and put the pan in the hot oven for half an hour at 200°C.
07 -
Place that seasoned lamb on top of the veggies. Gently pour in the wine and stock all around.
08 -
Rub the lamb leg with the leftover olive oil. Add lots of salt, pepper, and sprinkle with the rest of your oregano.
09 -
Lay the potato pieces, onion, and lemon peel inside your pan first. Sprinkle on salt, pepper, a spoon of oregano, and drizzle 2 tablespoons olive oil over all that. Throw the rosemary and sliced garlic over everything too.
10 -
Turn your oven on to 200°C. Get a big pan with a lid ready for baking.
# Notes:
01 -
If you want juicy, tender lamb that slices easy, make sure to let it chill a bit after baking.
02 -
Potatoes getting squished? Just move them onto a different tray for that final blast of heat.