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Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, best for Easter.
Slow roasted lamb is associated with Easter and this succulent Greek lamb cooked with potatoes, garlic and rosemary is going to end up being a household favourite in no time. Slow roasting the lamb in white wine and stock enables the meat to end up being fall-apart tender and results in a rich tasty gravy to put over the lamb when serving.
I used the gorgeous oval casserole in the lovely new colour, Meringue, from Le Creuset. There is simply no better cookware to use (I literally utilize my Le Creuset casseroles daily) however this oval casserole is a dream for roasts and sluggish braises.
How do I cook a leg of lamb?
Leg of lamb can be prepared to a rosy medium uncommon to be sliced and served with side meals or prepared low and sluggish until it is fall-apart tender. Include peeled and sliced potatoes, garlic, rosemary and oregano into an oven-proof pot (with a cover) and plae the lamb on top. Place in the oven and enable to slow roast for 3-4 hours till the lamb is tender.
Enable the lamb to rest for 10-20 minutes. At this point you can pull the lamb out of the pot and put the gravy into a jug and allow the potatoes to continue roasting while the lamb rests.
What temperature should a leg of lamb be?
For the lamb to be medium rare to rare, the interior temperature level must read 62 ºC/145 ºF, nevertheless, if you are looking for the lamb to be extremely soft and succulent, the lamb will be prepared when the meat can quickly be shred with a set of tongs.
Love lamb? Try these dishes:
- Indian-spiced lamb chops
- Slow-braised lamb shanks
- Easy sticky lamb ribs
- Greek lamb chops with Tzatziki
Sluggish roasted Greek lamb
Succulent sluggish roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, best for Easter.
Keyword: Easter lamb, Leg of lamb, Slow roasted Greek lamb
Prep Time: 20 minutes
Cook Time: 5 hours
Overall Time: 4 hours20 minutes
Calories: 424 kcal
Author: Alida Ryder
- 2.5-3 kg (approx 6.5 lbs) bone-in leg of lamb
- 2 tbsp dried oregano
- salt and pepper to taste
- 3 tbsp olive oil
- 6 big potatoes peeled and sliced into 6 pieces each
- 1 onion approximately chopped
- peel of 1 lemon
- 1 head of garlic cut in half
- 3 sprigs fresh rosemary
- 1 cup gewurztraminer
- 2 cups lamb/beef stock
Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil.
Drizzle 1-2 tablespoons olive oil over the lamb and season kindly with salt, pepper and oregano.
Cover with a lid and place in the oven.
Calcium: 72 mg
This post is sponsored by Le Creuset SA. All opinions, images and words are my own.
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