Greek style slow roasted lamb leg
Greek flavours
Slow roasted lamb leg is always a hit on any dinner date,regardless of the flavours used. Typically when I make it I use Greek style ingredients such as garlic, oregano and lemon. Turns out so amazingly tasty and any left overs are always welcomed the next day!
Slow roasting lamb cuts
The cuts used for slow roasting are usually lamb legs, shoulders and lamb shanks. Depending on the dish you want to make they each turn out great as long as you allow a long cooking time. Keeping the bone in when slow roasting these lamb cuts helps keep the meat moist and juicy. The bone also adds flavour and the meat turns out so tender.
The ground rules
The tender meat that is produced after all those hours is definitely worth the wait and the minimum preparation. For any size slow roasted lamb leg a few key steps need to be followed each time:
- You need to bring the lamb to room temperature by taking it out of the fridge for 15-20min before placing it in the oven. That will help cook the lamb evenly.
- Basting the lamb with the juices that it is soaking in helps reduce any drying out, especially when cooked uncovered.
- The lamb should be cooked for a long time at a low temperature so that the flavours fully immerse all the way through and the meat just falls off the bone.
- Lamb roast should be left to rest for about 15min, covered loosely with foil so the meat doesn’t sweat, before serving.This step might be a bit hard after waiting for so long but resting helps the juices to diffuse into the meat making it more flavoursome.
- 2.2 kg lamb leg
- 4 fresh oregano sprigs cut in four pieces each
- 4 large garlic cloves quartered
- ½ tbs dried oregano
- 1 tbs salt
- ¼ tsp black pepper
- Olive oil
- 3 cups chicken stock
- ½ cup lemon juice
- ½ cup white wine
- 1 kg potatoes, quartered
- 2 carrots, halved lengthwise and quarted
- 1 brown onion, quartered
- Olive oil
- Spices of choice
- Salt and pepper
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Preheat the oven to 160°C. Place the lamb leg in an appropriate baking dish. Make 16 slits all around the lamb (top and bottom) to insert the garlic and fresh oregano in each hole.
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Coat the lamb leg with some olive oil, the dried oregano, salt and pepper, then rub the seasoning well all around.
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Add the liquids in the baking dish including the chicken stock, lemon juice and white wine. Use a spoon to baste the lamb with the liquids added.
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Cover the baking dish with some baking paper then seal it with aluminum foil on top. Put the lamb aside for 15min or so before placing it in the oven.
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Place the lamb in the oven covered for 4 hours and 30min. Every hour take it out of the oven, use a spoon to baste the lamb leg with the liquid found inside the baking dish and return it to the oven covered each time.
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After 4 hours you can add a tray of vegetables in the oven too, with your choice of seasonings, to roast as a side dish (see notes). Otherwise you may make my rice pilaf which is featured in the photos.
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After 4 hours and 30min take the lamb out of the oven, baste it again and return it in the oven, but this time uncovered. Let it cook for a further 20-30min or until it browns and then take it out of the oven. Cover it loosely and allow it to rest for 15min.
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At this point, if you are roasting vegetables you can increase the oven temperature to 180-200°C so that the vegetables get a golden brown by the time the lamb rests.
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Before serving, spoon some of the remaining liquids in the baking dish over the lamb leg or you may choose to make a gravy. Enjoy your meal warm with an extra sprinkle of lemon juice if you like.
If I don’t make a rice dish as a side I usually add a separate tray of vegetables including potatoes, carrots and onion. To season the vegetables I drizzle some olive oil, squeeze some lemon juice and then sprinkle some dried oregano, salt and pepper on top.
