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An image of the slow roasted lamb leg cut on the side

Greek style slow roasted lamb leg

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 hours
Time aside 30 minutes
Total Time 5 hours 40 minutes
Servings 6
Author Eleni Georges

Ingredients

Leg of lamb

  • 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

Roasted vegetables

  • 1 kg potatoes, quartered
  • 2 carrots, halved lengthwise and quarted
  • 1 brown onion, quartered
  • Olive oil
  • Spices of choice
  • Salt and pepper

Instructions

  1. 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.
  2. Coat the lamb leg with some olive oil, the dried oregano, salt and pepper, then rub the seasoning well all around.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Recipe Notes

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.