Slow roasted Greek lamb

320 mins
Serves 8
https://simply-delicious-food.com/slow-roasted-greek-lamb/

Directions

  1. 1Preheat the oven to 200ºC/400ºF.
  2. 2Preheat the oven to 200ºC/400ºF.
  3. 3Preheat the oven to 200ºC/400ºF.
  4. 4Place peeled potatoes, onions, and lemon peel in a large oven-proof pot. Season with salt, pepper, oregano, and olive oil. Add rosemary and garlic.
  5. 5Place peeled potatoes, onions, and lemon peel in a large oven-proof pot. Season with salt, pepper, oregano, and olive oil. Add rosemary and garlic.
  6. 6Place peeled potatoes, onions, and lemon peel in a large oven-proof pot. Season with salt, pepper, oregano, and olive oil. Add rosemary and garlic.
  7. 7Drizzle 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.
  8. 8Drizzle 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.
  9. 9Drizzle 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.
  10. 10Cover 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.
  11. 11Cover 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.
  12. 12Cover 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.
  13. 13Remove 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.
  14. 14Remove 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.
  15. 15Remove 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.
  16. 16Slice/shred the rested lamb and serve with the potatoes and gravy
  17. 17Slice/shred the rested lamb and serve with the potatoes and gravy
  18. 18Slice/shred the rested lamb and serve with the potatoes and gravy

Ingredients

  • 2.5 kg bone-in leg of lamb
  • 2.5 kg bone-in leg of lamb
  • 2.5 kg bone-in leg of lamb
  • 2 tbsp dried oregano
  • 2 tbsp dried oregano
  • 2 tbsp dried oregano
  • 1 salt and pepper
  • 1 salt and pepper
  • 1 salt and pepper
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 6 large potatoes, peeled and sliced into 6 chunks each
  • 6 large potatoes, peeled and sliced into 6 chunks each
  • 6 large potatoes, peeled and sliced into 6 chunks each
  • 1 onion, roughly chopped
  • 1 onion, roughly chopped
  • 1 onion, roughly chopped
  • 1 lemon peel
  • 1 lemon peel
  • 1 lemon peel
  • 1 head of garlic, halved
  • 1 head of garlic, halved
  • 1 head of garlic, halved
  • 3 fresh rosemary sprigs
  • 3 fresh rosemary sprigs
  • 3 fresh rosemary sprigs
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 2 cups lamb/beef stock
  • 2 cups lamb/beef stock
  • 2 cups lamb/beef stock

Equipment

large, oven-proof pot/casseroleovenfoil