Slow roasted Greek lamb
Directions
- 1Preheat the oven to 200ºC/400ºF.
- 2Place peeled potatoes, onions, and lemon peel in a large oven-proof pot. Season with salt, pepper, oregano, and olive oil. Add rosemary and garlic.
- 3Drizzle 1-2 tablespoons of olive oil over the lamb and season with salt, pepper, and oregano. Place the lamb over the potatoes, then pour in the stock and wine.
- 4Cover with a lid and place in the oven. Roast for 30 minutes, then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
- 5Remove the lid and turn the heat back up to 200ºC/400ºF. Roast until golden brown (approximately 1 hour). Remove the lamb, cover with foil, and let it rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
- 6Slice/shred the rested lamb and serve with the potatoes and gravy
Ingredients
- 2.5 kg bone-in leg of lamb
- 2 tbsp dried oregano
- 1 salt and pepper
- 3 tbsp olive oil
- 6 large potatoes, peeled and sliced into 6 chunks each
- 1 onion, roughly chopped
- 1 lemon peel
- 1 head of garlic, halved
- 3 fresh rosemary sprigs
- 1 cup white wine
- 2 cups lamb/beef stock
Equipment
large, oven-proof pot/casseroleovenfoil
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