Greek Slow Roasted Leg of Lamb

Name: Greek Slow Roasted Leg of Lamb
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Greek
Ingredients: 12 cloves of garlic, peeled; 7 lb / 3.5 kg leg of lamb (Note 1); Salt and pepper; 3 tsp paprika powder; 3 tsp garlic powder (or sub with onion powder); 2 tbsp olive oil; 2 large onions, quartered (white, brown, yellow, red); 10 sprigs of thyme; 3 sprigs rosemary; 3 tsp dried oregano; 3 dried bayleaves (or 5 fresh); 1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste; 1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt); 2 cups / 500 ml chicken broth (liquid chicken stock)

Instructions

Prep:10minCook:7h

In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.

Updated at: Thu, 21 Nov 2024 10:33:16 GMT