Pairs well with Greek Style Slow-Roasted Lamb
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Greek Style Slow-Roasted Lamb
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A traditional Greek-inspired lamb dish cooked slowly in the oven with herbs, spices, lemon, garlic, and onions, resulting in tender, juicy meat with a hint of smoky aroma. Served with roasted potatoes and a garlic dressing.
04:00:00 total
Serves 4
medium
Main Various
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Ingredients
- lamb - 800 grams (800 grams, cut into large pieces, preferably from shoulder or leg, deboned)
- potatoes - 4 large (4 large, cut into wedges)
- onion - 1 large (1 large, cut into wedges)
- garlic cloves - 4 cloves (4 cloves, roughly chopped or halved)
- lemon juice - Juice of 1 lemon (Juice of 1 lemon)
- extra virgin olive oil - 2 tablespoons (2 tablespoons)
- dried oregano - 1 teaspoon (1 teaspoon)
- fresh thyme - 2 sprigs (2 sprigs)
- fresh rosemary - 2 sprigs (2 sprigs)
- ground cinnamon - 1/4 teaspoon (A small pinch, about 1/4 teaspoon)
- bay leaf - 1 leaf (1 leaf)
- salt - watch the video to see (To taste)
- freshly ground black pepper - watch the video to see (To taste)
- cheese - 100 grams (About 100 grams, a light cheese similar to Gruyere or Greek cheese)
- chili - watch the video to see (Optional, kept whole or halved)
Instructions
- Prepare the lamb and vegetables: Cut the deboned lamb leg into large chunks, not too small or too big. Cut the onion into wedges. Roughly chop or halve the garlic cloves. Cut the potatoes into wedges.
- Make the marinade: In a large oven-safe dish, combine the lamb pieces with lemon juice, olive oil, dried oregano, fresh thyme and rosemary (picked from stems), ground cinnamon, bay leaf, salt, and freshly ground black pepper. Add the onions, garlic, chili (optional), and cheese. Mix everything thoroughly with your hands to coat the lamb and aromatics well.
- Marinate the lamb: Cover the dish and let the lamb marinate for at least 1 hour, preferably overnight, to allow flavors to develop.
- Add potatoes and prepare for roasting: Place the potato wedges around the lamb in the dish. Cover the dish tightly with baking paper or aluminum foil.
- Slow roast the lamb: Preheat the oven to 150-160°C (300-320°F) with hot air (convection). Place the covered dish in the middle of the oven and roast for 3 to 4 hours until the lamb is tender and juicy.
- Rest and serve: Remove the dish from the oven and let the lamb rest for 10-15 minutes. Serve the lamb with the roasted potatoes and the flavorful juices from the dish. Optionally accompany with a tomato salad and garlic dressing.
