Dinner ideas

Greek style roast leg of lamb

Add this greek spring to a leg of lamb by injecting aromatic herbs then slow cooking to perfection. Serve it as the hero of your next main dish or as a twist on the traditional Sunday family roast.
Greek style roast leg of lambAustralian Women's Weekly
1H 45M


Greek-style roast leg of lamb


Greek-style roast leg of lamb

1.Preheat the oven to moderately slow (160°C/140°C fan-forced).
2.Pierce lamb all over with a sharp knife; place in a large baking dish. Press herbs and garlic firmly into cuts. Drizzle lamb with olive oil and lemon juice, and season with salt and pepper.
3.Cook lamb, covered loosely with foil, for 1 hour and 40 minutes (or 20 minutes per 500g plus 20 minutes). Uncover lamb for last 20 minutes of cooking time to brown. Transfer lamb to a serving dish, cover; stand for 10 minutes before carving.
4.Drain fat from pan juices; combine.

Not suitable to freeze or microwave. If you wish to use dried herbs, you will need about 1 teaspoon of each in their dried form. If the juice in the baking dish is burning, add a little water mixed with lemon juice to the dish.


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