Slow-roasted Greek lamb

  • 4 hrs 15 mins cooking
  • Serves 4
  • Print


Slow-roasted greek lamb
  • 2 kilogram leg of lamb
  • 3 clove garlic, quartered
  • 1/4 cup loosely packed fresh oregano
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 1/3 cup (80ml) lemon juice
  • 1 kilogram tiny new potatoes, quartered lengthways
  • 2 medium_piece lemons (280g), quartered
  • 2/3 cup (80g) black olives, seeded
  • 1 tablespoon olive oil
  • 2 tablespoon plain flour
  • 1 cup (250ml) water


Slow-roasted greek lamb
  • 1
    Preheat oven to 220°C/200°C fan-forced. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
  • 2
    Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb. Roast, covered tightly, 30 minutes. Reduce oven temperature to 160°C/140°C fan-forced; roast lamb, covered tightly, brushing occasionally with pan juices, further 3 hours or until lamb is extremely tender.
  • 3
    Meanwhile, place potato, lemon and olives in separate large baking dish; drizzle with oil. When lamb has about 1 hour left to roast, place baking dish with potato mixture in oven; roast, uncovered, until browned and tender.
  • 4
    Transfer lamb to serving dish; cover to keep warm.
  • 5
    Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour. Cook, stirring, until mixture is well browned. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
  • 6
    Slice lamb; serve with potato mixture and gravy.

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