Greek Slow Roasted Leg of Lamb

This is the traditional way Greeks make roast lamb – cooked until tender, half braised in a garlic lemon-flavored liquid that transforms into a luscious sauce.

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Greek Slow Roasted Leg of Lamb

  • Author: Jessy
  • Yield: 8 1x
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Description

This is the traditional way Greeks make roast lamb – cooked until tender, half braised in a garlic lemon-flavored liquid that transforms into a luscious sauce.

Ingredients

Scale
  • 12 cloves of garlic, peeled
  • 7 lb leg of lamb
  • Salt and pepper
  • 3 tsp paprika powder
  • 3 tsp garlic powder
  • 2 tbsp olive oil
  • 2 large yellow onions, quartered
  • 10 sprigs of thyme
  • 3 sprigs rosemary
  • 3 tsp dried oregano
  • 3 dried bay leaves (or 5 fresh)
  • 1/2 cup lemon juice (2 – 3 lemons), plus more to taste
  • 1 1/2 cups white wine
  • 2 cups chicken stock

Instructions

  1. Preheat oven to 465 
  2. Use a small knife to make around 25 incisions all over the lamb, with most on the top.
  3. Cut around 6 cloves into slivers and stuff them into the incisions.
  4. Sprinkle the lamb generously all over with salt, pepper, paprika, and garlic powder. Drizzle with olive oil and rub all over the lamb.
  5. Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
  6. Remove from the oven.
  7. Turn the oven down to 350
  8. Turn the lamb upside down.
  9. Pour all the remaining ingredients in the pan around the lamb (including the remaining garlic cloves).
  10. 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.
  11. Cover with lid or with baking/parchment paper then 2 layers of foil.
  12. Bake for 3.5 hours.
  13. Top up water if it dries out (e.g. Might happen if your lid is loose)
  14. Remove the roast from the oven and remove the lid/foil.
  15. Turn the lamb over so it is the right side up.
  16. Cover again and roast for a further 2 1/2 hours, or until you can pull the meat apart with forks.
  17. Remove cover and roast for a further 20 – 30 minutes (to brown).
  18. Remove from the oven and transfer the lamb to a serving platter.
  19. Cover loosely with foil and rest for 30 – 40 minutes.
  20. Strain liquid into a clear jug.
  21. The fat will rise to the top. Scoop/pour most of it off – I get 3/4 – 1 cup.
  22. There should be 2 – 3 cups of Sauce left. Adjust salt, pepper, and lemon to taste.
  23. Serve lamb with Sauce on the side 
  • Category: entre, main
  • Method: roast
  • Cuisine: greek