Slow Roast Lamb Should With Lemon Potatoes Recipes

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

Slow-cooked Greek Easter lamb with lemons, olives & bay image

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

Provided by Tonia Buxton

Time 4h50m

Number Of Ingredients 9

Ingredients

1 garlic bulb , separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons , cut into quarters lengthways
2 ½kg leg of lamb
50ml Greek extra virgin olive oil , plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes , peeled and quartered lengthways (if you can't find these, any large, waxy variety is fine - try Desirée)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine

Steps:

Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

Nutrition Facts : Calories 740 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.8 milligram of sodium

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Slow-Cooked Lamb with Lemon and Oregano image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 4h50m

Number Of Ingredients 7

Ingredients

1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
1/2 cup extra-virgin olive oil
1 heaping tablespoon dried oregano
1 1/2 cups water
1 leg of lamb (about 4 pounds)
Coarse salt and freshly ground pepper
2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks

Steps:

Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

SLOW ROAST LAMB SHOULD WITH LEMON POTATOES

Slow Roast Lamb Should with Lemon Potatoes image

This is a lazy take on an Australian way of slow roasting lamb with lemon potatoes. It's put it in the oven and chill out for a few hours type of approach.

Provided by robhughes72

Time 4h20m

Yield Serves 5

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 220. Put the lamb in a large roasting tin (ideally on a wire rack) and season well with salt and pepper. Sprinkle with the oregano and pour over the lemon juice and 100 ml of white wine (Or Stock). Drizzle with the olive oil and roast for 20 minutes, or until the lamb is browned.
Reduce the oven to 160 (315/Gas 2-3). Add 125 ml (4 fl oz/½ cup) of water to the roasting tin. Arrange the potato and lemon quarters around the lamb and cover the tin with foil and return to the oven for another 2.5 - 3 hours, turning the potatoes at least once during this time and basting the lamb with the pan juices. The lamb should be very tender.
Remove the lamb from the tin and set aside to rest before slicing. Increase the oven to 220 (425/Gas 7). Roast the potatoes for a further 20 minutes, or until the potatoes are golden.

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.

SLOW COOKED LEG OF LAMB WITH ROSEMARY AND LEMON

Slow Cooked Leg of Lamb With Rosemary and Lemon image

From a recipe at A Year of Slow Cooking. http://bit.ly/bJw9zL Goes well with mashed potatoes and broccoli.

Provided by DrGaellon

Categories Lamb/Sheep

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs whole leg of lamb (bone-in or boneless)
1/4 cup honey
2 tablespoons prepared Dijon mustard
1 tablespoon dried rosemary
1 teaspoon black pepper
1 teaspoon kosher salt
1/2 lemon, zest of
1 lemon, juice of

Steps:

Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary.
Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.

Nutrition Facts : Calories 380.1, Fat 23.1, SaturatedFat 9.9, Cholesterol 114, Sodium 357.8, Carbohydrate 10, Fiber 0.4, Sugar 8.9, Protein 31.9

SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON

Slow Roasted Leg of Lamb With Oregano and Lemon image

From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.

Provided by JustJanS

Categories Lamb/Sheep

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 kg leg of lamb
3 cloves garlic, quartered
1/4 cup loosely packed fresh oregano
1/2 cup dry white wine
1 cup chicken stock
1/3 cup lemon juice
1 kg tiny new potatoes, quartered lengthways
1 medium lemon, cut into 8 ths
2/3 cup olive, pitted,i used a mix of green and black
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 cup water

Steps:

Preheat oven to hot.
Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
Transfer lamb to serving dish; cover to keep warm.
Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
Cook, stirring, until mixture is well browned.
Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
Slice lamb; serve with potato mixture and gravy.

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ROASTED LAMB WITH LEMON POTATOES - JAMIE GELLER

2011-11-04 Preparation. With the tip of a sharp knife, pierce the lamb every 2 inches and insert the garlic. While the knife holds the slit open, sprinkle salt …
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Preheat the oven to 350 degrees With the tip of a sharp knife, pierce the lamb every 2 inches and insert the garlic.

Slow Roast Lamb Should With Lemon Potatoes Recipes

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

SLOW ROAST LAMB SHOULD WITH LEMON POTATOES

This is a lazy take on an Australian way of slow roasting lamb with lemon potatoes. It's put it in the oven and chill out for a few hours type of approach.

TRADITIONAL GREEK ROASTED LAMB AND POTATOES

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

SLOW COOKED LEG OF LAMB WITH ROSEMARY AND LEMON

From a recipe at A Year of Slow Cooking. http://bit.ly/bJw9zL Goes well with mashed potatoes and broccoli.

SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON

From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.

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