# Slow roasted Greek lamb

Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.

- Servings: 8 servings
- Total time: 320 min
- Cuisine: Greek
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- large, oven-proof pot/casserole
- oven
- foil

## Source

- Original video: https://simply-delicious-food.com/slow-roasted-greek-lamb/
- Recipe page: https://www.cliprecipe.com/recipe/af08eec7-f9cb-4f8c-b719-31f38d8b891e
- Extracted: 2025-04-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt