Slow Roasted Greek Leg of Lamb

Name: Slow Roasted Greek Leg of Lamb
Cuisine: South African
Ingredients: 12 Garlic cloves, peeled and divided; 3 kg Leg of Lamb, bone-in; 10 ml Salt; 5 ml Black Pepper; 15 ml Paprika; 15 ml Garlic powder; 30 ml Olive Oil; 2 Large Onion, peeled and quartered; 10 Thyme sprigs; 3 Rosemary sprigs; 15 ml Oreganum; 3 Bay Leaves; 125 ml Lemon Juice; 375 ml White Wine; 500 ml Chicken Stock

Sean Strydom @Sean_Strydom

Port Elizabeth

Slow Roasted Greek Leg of Lamb

Sean Strydom @Sean_Strydom

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Ingredients

12Garlic cloves, peeled and divided
3 kgLeg of Lamb, bone-in
10 mlSalt
5 mlBlack Pepper
15 mlPaprika
15 mlGarlic powder
30 mlOlive Oil
2Large Onion, peeled and quartered
10Thyme sprigs
3Rosemary sprigs
15 mlOreganum
3Bay Leaves
125 mlLemon Juice
375 mlWhite Wine
500 mlChicken Stock

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Steps

1

Preheat oven to 240° C.
2

Cut 6 Garlic cloves into quarters.
3

Make 24 holes all across the Lamb with a thin blade knife. Place the quartered Cloves in the holes.
4

Season the Lamb with Salt, Pepper, Paprika and Garlic Powder. Drizzle with Olive Oil and rub the seasoning over the meat.
5

Place the Lamb in a large oval Dutch Oven and brown for 25 minutes.
6

Remove from oven and turn the oven down to 180° C.
7

Turn the Lamb over and place Onions, Garlic, Thyme, Rosemary, Oreganum and Bay Leaves around the meat. Pour the Lemon Juice, Wine and Stock over the meat. If needed, hot water should be added to raise the level of liquids to a 1/3 of the height of the Lamb.
8

Cover and bake for 3 hours. Turn the Lamb over, cover and bake for 2 1/4 hours.
9

Remove the lid and roast for 25 minutes then remove the Lamb carefully from the Dutch Oven and allow to rest for 35 minutes.
10

Strain liquids into a clear jug and allow the fat to separate. Scoop of the fat and serve the remaining sauce with the Lamb.