Slow Roasted Greek Leg of Lamb

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Sean Strydom
Sean Strydom @Sean_Strydom
Port Elizabeth
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Ingredients

  1. 12Garlic cloves, peeled and divided
  2. 3 kgLeg of Lamb, bone-in
  3. 10 mlSalt
  4. 5 mlBlack Pepper
  5. 15 mlPaprika
  6. 15 mlGarlic powder
  7. 30 mlOlive Oil
  8. 2Large Onion, peeled and quartered
  9. 10Thyme sprigs
  10. 3Rosemary sprigs
  11. 15 mlOreganum
  12. 3Bay Leaves
  13. 125 mlLemon Juice
  14. 375 mlWhite Wine
  15. 500 mlChicken Stock

Cooking Instructions

  1. 1

    Preheat oven to 240° C.

  2. 2

    Cut 6 Garlic cloves into quarters.

  3. 3

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

    A picture of step 3 of Slow Roasted Greek Leg of Lamb. A picture of step 3 of Slow Roasted Greek Leg of Lamb.
  4. 4

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

    A picture of step 4 of Slow Roasted Greek Leg of Lamb. A picture of step 4 of Slow Roasted Greek Leg of Lamb. A picture of step 4 of Slow Roasted Greek Leg of Lamb.
  5. 5

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

    A picture of step 5 of Slow Roasted Greek Leg of Lamb.
  6. 6

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

    A picture of step 6 of Slow Roasted Greek Leg of Lamb.
  7. 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.

    A picture of step 7 of Slow Roasted Greek Leg of Lamb. A picture of step 7 of Slow Roasted Greek Leg of Lamb. A picture of step 7 of Slow Roasted Greek Leg of Lamb.
  8. 8

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

    A picture of step 8 of Slow Roasted Greek Leg of Lamb.
  9. 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.

    A picture of step 9 of Slow Roasted Greek Leg of Lamb.
  10. 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.

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Sean Strydom
Sean Strydom @Sean_Strydom
on
Port Elizabeth

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