This is how the Greeks make lamb shine. A traditional Greek leg of lamb recipe is all about the infusion of generous amounts of lemon, garlic and oregano to which is added many hours of slow roasting. It is as easy as that.
Few things have the ability to instantly transport you to a place more so than an authentic local dish. This Greek leg of lamb recipe makes the most of basic kitchen staples, many of which grow wild on the mainland and islands such as oregano and garlic. Like the Greek landscape it is harsh and austere in its simplicity yet in these qualities you find not only beauty but also greatness.
As a nation of shepherds with beautiful mountains and plains for grazing, Greek leg of lamb (and goat) is central to the Greek kitchen, specifically meant to punctuate festive occasions such as Passover and often the centerpiece of special family feasts.
Feasting on fork-tender, authentic Greek Slow Roasted Leg of Lamb is both intensly satisfying and instantly transporting
When it comes to entertaining a crowd everyone needs a great Greek leg of lamb recipe up their sleeve. It is easy, virtually foolproof and very hands off. It happily does its own thing in the oven with little interference as you get on with your day and is a great choice to serve to guests for dinner, or for a long alfresco family lunch.
The lamb is marinated in the fridge overnight, but don’t worry if you are limited in time. Just marinate it for as long as you can at room temperature and the marinade will do its trick as long as you take care to turn it a few times to marinate all sides.
Cooked in a braising liquid for hours and hours it remains juicy and tender and ensures that lots of additional flavour is infused into the lamb. The braising liquid reduces down to an intensely flavoured luscious sauce, so now running around making gravy once the roast is done. The lamb can be pulled apart with a fork and should be served with the sauce poured over liberally. Believe us, there will be no complaints around the table. This is how it is supposed to be. Opa!
Lemon and Oregano Slow Roasted Greek Leg of Lamb Recipe
Serves 6
350 ml fresh lemon juice
150 ml olive oil
3 cloves of garlic, crushed
1 heaped tablespoon dried oregano
2 kg leg of lamb, bone-in
1,5 kg potatoes, cut into large wedges
Season one side of the leg of lamb well with salt and pepper and place in a roasting pan with the seasoned side facing downward. Pour the lemon juice, water and olive oil into a measuring jug add the crushed garlic and oregano and mix well with a whisk. Pour over the lamb and season the lamb generously with salt and pepper.
Cover with cling film and refrigerate for 24 hours. Turn the lamb every once in a while to expose all sides of the lamb to the marinate equally.
Preheat the oven to 180°C. To ensure the lamb remains moist during the cooking process cover it tightly with baking paper and then three layers of foil and place in the oven. Bake for an hour.
Take the lamb out of the oven and adjust the temperature to 150°C. Turn the lamb over, cover it again, and bake for another 2 hours.
Turn the lamb over again, add the potatoes to the roasting pan and sprinkle lightly with salt and pepper. Cover tightly and bake for another 2 and a half hours turning the potatoes once during roasting.
Take the lamb out of the oven adjusting the temperature to 200°C. Remove the foil and baking paper, baste the potatoes in the sauce, ensure that the lamb is facing fatty side up, and put it back in the oven to roast for about 30 minutes.
Dish the Greek leg of lamb up surrounded by the potatoes and pour the delicious lemony pan sauces into a jug to serve with the lamb. Kalí óreksi!
