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Roast Lamb with Olives, Lemon & Fresh Oregano

Roast Lamb with Olives, Lemon & Fresh Oregano

Published: · Upgraded: by Jenny McGruther · This website earns income from ads, affiliates, and sponsorships.

There is nothing rather light the lively perfume and taste fresh oregano which, like its cousins marjoram and mint, marries well with lamb.

Greek oregano, unlike Mexican oregano, belongs to the mint household. Its flavor is decidedly various, milder and more floral. It’s likewise rich in phenolic substances and flavonoids which may represent its powerful antimicrobial and antioxidant activity. Furthermore, preliminary research study suggests that oregano may have an anti-proliferative effect on human breast cancer cell. It’s the powerful essential oils of oregano that offer the most highly medicinal effects. Oregano vital oil can be a powerful tool in the control of food-borne pathogens like listeria and salmonella. You can learn more about the medicinal homes of common cooking plants here.

Roast Lamb with Olives

Like many dishes of roast meat, roast lamb with olives, lemon and oregano is extraordinarily simple to prepare. The lamb is first scorched in ghee or clarified butter prior to deeply fragrant additions of sun-dried olives, preserved lemon, whole garlic cloves and Greek oregano are tossed into the hot skillet, then it is slow-roasted for numerous hours to ensure inflammation and taste. Reduce dishes by serving the roast lamb in the skillet in which it was baked.

Prep Time10 mins

Cook Time 3 hrs

Total Time 3 hrs10 minutes

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  • 2 1/2 pounds boneless lamb roast
  • butter
  • 1 head garlic( peeled with cloves left entire, divided)
  • 1 cup sun-dried black olives
  • 1 preserved lemon( quartered)
  • 1 lot fresh oregano( preferably Greek, divided)
  • 1 cup red white wine


  • Preheat the oven to 275- degrees Fahrenheit.

  • Truss and connect the lamb roast with 100% cotton cooking twine to ensure even cooking an attractive look.

  • Pierce the lamb roast, placing about half the garlic cloves into the roast. Reserve the remaining cloves for the skillet.

  • Heat about two tablespoons clarified butter in a cast iron frying pan over a medium-high flame up until it melts.

  • Add the trussed and tied lamb roast to the hot fat, scorching on each side for about 1 minute or two.

  • Decrease the heat to medium and add the sun-dried olives, quartered maintained lemon, staying garlic cloves and about half the fresh oregano to the skillet. Allow this mix to prepare with the lamb, stirring as needed, for about 2 minutes.

  • Pour about 1 cup of red or white wine or chicken stock, to the skillet. Get rid of from the heat and place the frying pan in an oven preheated to 275 degrees Fahrenheit.

  • Roast for about 2 to 3 hours, depending on the roast’s size.

  • Serve in the skillet, sprinkled with remaining fresh oregano.

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