Greek Style Roast Lamb Recipes

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GREEK ROAST LAMB



Greek roast lamb image

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 8

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

Steps:

  • Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  • Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium

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

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).

GREEK STYLE ROAST LAMB



Greek Style Roast Lamb image

Make and share this Greek Style Roast Lamb recipe from Food.com.

Provided by Stacelee

Categories     Lamb/Sheep

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

2 kg leg of lamb
1 lemon, halved
2 1/2 tablespoons olive oil
1 clove garlic, crushed
6 brushed potatoes, peeled and cut into thirds
1 tablespoon dried oregano
1 bunch baby carrots

Steps:

  • Preheat oven to 220C.
  • Place lamb in a large baking dish.
  • Use a sharp knife to make 10 x 4cm incisions in lamb.
  • Juice 1 lemon half.
  • Combine with 1 tablespoon oil, garlic, salt and pepper.
  • Cut remaining lemon into 10 small pieces.
  • Push lemon pieces into incisions.
  • Brush lamb with oil mixture and roast for 15 minutes.
  • In remaining oil, toss potatoes, oregano, salt and pepper.
  • Arrange potatoes around lamb.
  • Return to oven and roast for 40 minutes.
  • Add carrots to roasting pan with lamb and potatoes.
  • Roast a further 20 minutes.
  • Remove lamb from oven.
  • Increase oven temperature to 230C Cook potatoes and carrots a further 15 minutes or until crisp.
  • Cover lamb loosely with foil and rest for 15 minutes.
  • Carve lamb.
  • Serve with potatoes and carrots.

Nutrition Facts : Calories 888.6, Fat 50.8, SaturatedFat 20.2, Cholesterol 223.3, Sodium 203.3, Carbohydrate 38.6, Fiber 5.2, Sugar 1.9, Protein 66.4

AUTHENTIC GREEK ROAST LAMB



Authentic Greek Roast Lamb image

The ultimate Greek Roast Lamb step by step recipe: Succulentlamb roasted to perfection along with crunchy and lemony potatoes.

Provided by OliveTomato.com

Categories     Main Course     meat

Time 1h45m

Number Of Ingredients 10

1 about 3 lbs (1.3 kg) leg of lamb bone in (about 3 lbs)
2 ½ + ¾ tsp fine sea salt
Freshly ground black pepper
7 garlic cloves
3 tbsp dry oregano
½ cup +2 tbsp extra virgin olive oil
3 ½ lbs (1.7 kg) russet potatoes peeled and cut in thick wedges (see photos above)
3 tbsp fresh lemon juice
3-4 cloves
3-4 allspice berries

Steps:

  • Preheat oven at 400 F (200 C)
  • Wash the lamb with a bit of wine. Pat dry
  • In a small bowl mix 2 tsp fine salt and 1 tsp or so ground pepper.
  • Rub the lamb with the salt and pepper mixture.
  • Cut the garlic cloves in half and place them in a small bowl. Sprinkle with 1/2 tsp salt and pepper and toss.
  • Make deep slits in the lamb (on both sides) and push in the halved garlic cloves.
  • Rub 1 tablespoon dry oregano all over the lamb. And then rub the lamb with 3-4 tbsp olive oil and set aside
  • Prepare the potatoes. Peel and soak in water if you have time for about 15-20 minutes (you can do this while you are preparing the lamb). Drain and rinse.
  • Cut the potatoes in thick long wedges and place in a bowl.
  • Drizzle the potatoes with ½ cup olive oil, and add 1-2 tbsp oregano, 3 tbsp lemon juice. ¾ tsp salt, 3 cloves, 3 allspice, fresh ground pepper, and 2 whole garlic cloves. Toss well, so potatoes are coated with the olive oil.
  • Spread the potatoes in a large enough pan so that they are in one layer. Place the leg of lamb on top of the potatoes, top side facing down. Pour enough hot water in the corner of the pan tilting the pan so that water spreads throughout the base of the pan, covering the potatoes halfway. Cover with aluminum foil and put it in the oven.
  • Roast for 15 minutes and then lower to 340 F (170 C), remove the foil and roast for another 30 minutes or until lamb has turned brown flip the lamb and cook another 30 minutes on the other side until brown and cooked through.
  • Once lamb is done, you can remove it and continue roasting the potatoes until all the water has been absorbed and only the oil is left in the pan.
  • Let lamb and potatoes rest for 15 minutes before serving.

ROAST LEG OF LAMB, GREEK STYLE



ROAST LEG OF LAMB, GREEK STYLE image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 6

1 (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.

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

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

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.

GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB



Greek Style Rotisserie Boneless Leg of Lamb image

I love Greek style roasted meat, and I think lamb is the perfect roasting meat. I combined the two styles and came up with this recipe. It's juicy, flavorful, succulent, and unlike anything I've seen anywhere else. It goes especially good with a savory risotto and a dry red wine.

Provided by graftonr

Categories     One Dish Meal

Time 3h

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs boneless leg of lamb
1/4 cup good quality extra virgin olive oil
1/2 cup cavender all purpose Greek seasoning
6 sprigs fresh rosemary
1 cup crumbled feta cheese, prefereby mixed with garlic and herbs
3 garlic cloves, minced
lemon juice

Steps:

  • Open leg of lamb to expose the"boned" side.
  • Dry leg with paper towel.
  • Brush entire leg with olive oil.
  • Rub Cavender's® into entire surface of leg.
  • Rub garlic into the exposed surface of the boneless leg.
  • Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
  • Layer exposed half with feta cheese.
  • Pat cheese into surface of the leg.
  • Sprinkle with lemon juice.
  • Roll leg like a jelly roll and tie with cooking string.
  • Sprinkle any remaining Cavender's over the leg.
  • Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
  • Let rest for 15 minutes.
  • Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
  • Juices make a wonderful gravy.

Nutrition Facts : Calories 646.8, Fat 49.7, SaturatedFat 20.7, Cholesterol 173.2, Sodium 337.9, Carbohydrate 4.9, Fiber 2.3, Sugar 1, Protein 43.8

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD



Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories     Meat and Poultry Recipes     Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
  • Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
  • Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
  • Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
  • Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
  • Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
  • Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

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From mouthwateringvegan.com


MARINATED GREEK LAMB CHOPS WITH ROAST POTATOES (PAIDAKIA)
In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight). Return the lamb chops at room temperature and preheat the oven to 200C.
From mygreekdish.com


ROAST LEG OF LAMB RECIPE - FEATHERANDBONE.COM.HK
Leave your leg at 250 for 20 minutes, then turn the temperature down to 180°C and roast for 1 hour 15 minutes for medium-rare, adding another 15 minutes if you prefer your lamb on the medium side. Give the potatoes some love. Halfway through, take the lamb out, and toss the potatoes around. Only good things will come from a little ‘rough up ...
From featherandbone.com.hk


GREEK STYLE ROAST LEG OF LAMB (PERFECT FOR YOUR EASTER TABLE!!)
Printable Recipe: https://www.dimitrasdishes.com/greek-roast-leg-of-lamb/Ingredients1 leg of lamb, bone-in, about 7-8 pounds10 or more garlic cloves, cut int...
From youtube.com


ROAST ROLLED BONELESS LAMB SHOULDER GREEK STYLE | RECIPE IN 2022 …
Feb 19, 2022 - Very easy to make and absolutely delicious. This is a dish which can seriously impress your friends at festivals or simply any gatherings!
From pinterest.ca


GREEK STYLE ROASTED LAMB GYROS | HALF BAKED HARVEST
2015-03-23 Preheat the oven to 425 degrees F. Grab the garlic and thinly slice 5 of the cloves, set aside. Finely mince the remaining 3 cloves of garlic and add the minced cloves to a bowl. To the same bowl, add the olive oil, lemon juice, oregano, rosemary, creole seasoning, a tiny pinch of salt and a large pinch of pepper.
From halfbakedharvest.com


RECIPE FOR GREEK STYLE ROAST LAMB ON A SPIT
3. Generously baste the whole lamb, inside and out, with the latholemono. Wrap the lamb up using the contractor bags and store overnight in a cold area or on ice. 1. Take the lamb out and unwrap the contractor bags. 2. Prepare the rotisserie, or Souvla, by placing the wood charcoal in a pile right in the center.
From greekboston.com


ROASTED LEG OF LAMB WITH POTATOES/ GREEK STYLE - YOUTUBE
Ψητό αρνί με πατάτεςGet the recipe with exact measurements here: http://www.dimitrasdishes.com/blogrecipes/greek-style-roasted-leg-of-lamb-with ...
From youtube.com


GREEK STYLE LAMB MARINADE - W/ DERRICK RICHES
2022-01-19 Instructions. Mix all ingredients in a small bowl. Let stand for 5-10 minutes until salt has dissolved. Use this marinade on all cuts of lamb. Marinate chops and smaller cuts for 3-4 hours. Large cuts like leg of lamb should be marinated for 8-24 hours.
From derrickriches.com


THE BEST GREEK-STYLE SLOW ROASTED LEG OF LAMB - FAMILY SAVVY
2022-03-17 Preheat oven to 450 F (see temp chart below for details). Make slits on the surface of lamb (about 25-30) front and back. Cut garlic cloves into slivers; insert/tuck into all slits on lamb surface. Sprinkle lamb with dry spices/seasonings and rub into lamb. Drizzle olive oil over lamb; rub to coat on all sides.
From familysavvy.com


SLOW ROASTED LAMB – GREEK STYLE RECIPE - RECIPEYUM
Preheat oven to 160°C (fan-forced). Wash lamb, and then place in a large roasting pan. Drizzle lamb with olive oil and sprinkle with salt. Rub oil over lamb leg with hands. Using a small, sharp knife, cut small slits into flesh of lamb. Make incisions about 2cm deep.
From recipeyum.com.au


GREEK ROAST LEG OF LAMB WITH OVEN-ROASTED POTATOES RECIPE
2021-07-12 Prepare the Potatoes. Gather the ingredients and heat the oven to 425 F. Add the potatoes to a large bowl. Drizzle with 1/4 cup olive oil and then season with a pinch of salt and pepper. Add the garlic powder, dried oregano, and dried rosemary. Toss the potatoes well to coat. Scatter the potatoes in the bottom of the roasting pan around the lamb.
From thespruceeats.com


GREEK-STYLE SLOW ROASTED LEG OF LAMB | ASDA GOOD LIVING
2015-09-20 1. Pre-heat the oven to 160C/140C Fan/Gas 3. Remove 3 cloves from one garlic head, peel them and cut into slivers. Then cut both garlic heads in half across the middle. 2. Use a sharp knife to make small, deep incisions all over the lamb. Put it in a large roasting tin. Whisk the lemon juice and oil with the oregano and cinnamon.
From asda.com


GREEK ROASTED LEG OF LAMB WITH POTATOES - DIMITRAS DISHES
Reduce the temperature to 350 degrees and cook for 1 and 1/2 hour more covered with foil. Drain the water out of potatoes and drizzle about 1/4 cup or less olive oil over them. Lightly season them with salt, pepper, and some dried oregano. Add the potatoes to the roasting pan with the lamb and bake covered for an hour.
From dimitrasdishes.com


GREEK-STYLE ROAST LEG OF LAMB RECIPE | WOOLWORTHS
Step 2 of 4. Preheat oven to 200°C/180°C fan-forced. Add potato to pan with lamb and drizzle with remaining oil. Roast for 1 hour or until lamb is browned and potato is almost tender. Add lemon wedges and extra garlic to pan. Roast for 30 minutes for medium or until lamb is cooked to your liking. Remove pan from oven, cover lamb loosely with ...
From woolworths.com.au


GREEK ROAST LEG OF LAMB RECIPE
Sprinkle with lemon juice, salt and pepper. Add hot water. Roast in an oven at a temperature of 375 degrees F for 90 minutes, turn lamb over, give potatoes a stir and continue to roast for another 45 minutes. Oven roast time will vary based on how many pounds the leg of lamb is. When lamb is done, place on a serving platter.
From greekboston.com


HOW TO COOK LAMB SHOULDER ROAST - THERESCIPES.INFO
2021-03-04 Failproof Roast Lamb Shoulder - Green Healthy Cooking great greenhealthycooking.com. Place in the oven and reduce heat to 350 F (180°C) and roast for 50-75 minutes depending on desired doneness (more explanation in recipe post). Once roasted, take out of the oven and let it rest for at least 10 minutes without cutting into it. This is to …
From therecipes.info


GREEK LEMON ROAST LAMB AND POTATOES | AKIS PETRETZIKIS
General. Preheat the oven to 170° C (340° F) set to fan. Cut the potatoes into large pieces and add them into a baking pan. Place the lamb on top of them. In a blender add the mustard, honey, lemon zest and juice, rosemary leaves, garlic, olive oil, chicken bouillon cube, salt, pepper, oregano, and beat well until the ingredients are dissolved.
From akispetretzikis.com


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