Greek Slow Roasted Leg Of Lamb Recipes

SLOW ROASTED GREEK LAMB

Slow roasted Greek lamb image

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

Provided by Alida Ryder

Categories Dinner

Time 4h20m

Number Of Ingredients 11

Ingredients

2.5-3 kg (approx 6.5lbs) bone-in leg of lamb
2 tbsp dried oregano
salt and pepper to taste
3 tbsp olive oil
6 large potatoes (peeled and sliced into 6 chunks each)
1 onion (roughly chopped)
peel of 1 lemon
1 head of garlic (halved)
3 sprigs fresh rosemary
1 cup white wine
2 cups lamb/beef stock

Steps:

Pre-heat the oven to 200ºC/400ºF.
Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to 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.
Slice/shred the lamb once rested and serve with the potatoes and gravy.

Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Protein 43 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 126 mg, Sodium 297 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GREEK SLOW ROASTED LEG OF LAMB

Greek Slow Roasted Leg of Lamb image

In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.

Provided by Nagi | RecipeTin Eats

Categories Dinner Roast

Time 7h10m

Number Of Ingredients 14

Ingredients

12 cloves of garlic, peeled
7 lb / 3.5 kg leg of lamb (Note 1)
Salt and pepper
3 tsp paprika powder
3 tsp garlic powder (or sub with onion powder)
2 tbsp olive oil
2 large onions, quartered (white, brown, yellow, red)
10 sprigs of thyme
3 sprigs rosemary
3 tsp dried oregano
3 dried bayleaves (or 5 fresh)
1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste
1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
2 cups / 500 ml chicken broth (liquid chicken stock)

Steps:

Preheat oven to 240°C/465°F (220°C fan). (Note 2)
Use a small knife to make around 25 incisions all over the lamb, with most on the top.
Cut around 6 cloves into slivers and stuff them into the incisions.
Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

SLOW-COOKED GREEK LAMB

Slow-cooked Greek lamb image

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

Provided by John Torode

Categories Main course

Time 6h15m

Number Of Ingredients 10

Ingredients

shoulder of lamb , about 2kg
1 garlic bulb , cloves separated but the skin left on
about 30g anchovies
2 tbsp olive oil
10 tomatoes , left whole
6 carrots , peeled but left whole
handful fresh sage
handful fresh rosemary
handful fresh thyme
tzatziki , chickpea salad and flatbreads, to serve

Steps:

Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium

SLOW-COOKED GREEK LAMB

Slow-Cooked Greek Lamb image

Provided by Food Network

Categories main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 (4 1/2 pound) leg of lamb on the bone, trimmed
Sea salt and freshly cracked black pepper
1 small handful fresh oregano leaves
2 lemons, 1 juiced and 1 quartered
3 tablespoons white wine
2 tablespoons olive oil
1/2 cup water
4 large roasting potatoes, preferably Desiree, peeled and cut into chunks
1 cup large green olives

Steps:

Preheat an oven to 425 degrees F.
Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
Increase the oven's heat to 425 degrees F.
Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.

ROAST LEG OF LAMB, GREEK STYLE

Roast Leg of Lamb, Greek Style image

Provided by Food Network

Categories main-dish

Time 1h

Yield 16 servings

Number Of Ingredients 6

Ingredients

One 8- to 10-pound leg of lamb, bone-in, trimmed
2 lemons, cut in half
Salt and pepper
4 cloves garlic, sliced lengthwise
Dash oregano
8 ounces water

Steps:

Preheat the oven to 450 degrees.
Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

TRADITIONAL GREEK ROASTED LAMB AND POTATOES

Traditional Greek Roasted Lamb and Potatoes image

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

Provided by Marilena Leavitt

Categories Main course

Time 3h20m

Yield 4

Number Of Ingredients 16

Ingredients

3.5 lbs. lamb shoulder (bone in)
¼ cup extra virgin olive oil
2 tsps. sea salt
1 tsp. freshly ground black pepper
8 med. garlic cloves, divided into half slivered and half minced
4 sprigs fresh rosemary, divided
4 springs fresh thyme
2 tsp. dried Greek oregano
--- zest of one lemon
For the potatoes:
2 lbs. Yukon Gold potatoes, peeled & quartered
1½ tsps. sea salt
½ tsp freshly ground pepper
1 tsp. dried Greek oregano
Juice of 1 medium lemon
½ cup water or chicken stock, hot (if needed)

Steps:

Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

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GREEK ROAST LEG OF LAMB - DIMITRAS DISHES

2021-03-29 Preheat the oven to 350 °F, 180 °F. Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits. Place the lamb in a …
From dimitrasdishes.com
4.4/5 (59)
Servings 6
Cuisine Greek/Mediterranean
Category Main Course

Preheat the oven to 350 °F, 180 °F.Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano. Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan. Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil. Bake for 3-4 hours or until the meat is soft and almost falling off the bone. Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn. Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!

Greek Slow Roasted Leg Of Lamb Recipes

SLOW ROASTED GREEK LAMB

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

GREEK SLOW ROASTED LEG OF LAMB

SLOW-COOKED GREEK LAMB

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

SLOW-COOKED GREEK LAMB

ROAST LEG OF LAMB, GREEK STYLE

TRADITIONAL GREEK ROASTED LAMB AND POTATOES

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

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