Slow-roasted leg of lamb recipe made in Greek style is one of my favourites and reminds me of summer evenings spent in taverns in Greece. The aromatic taste of lamb that comes off the bone, served with potato salad and authentic tzatziki, is a perfect dinner.
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The leg of lamb made in the oven on low heat, on a vegetable bed and with herbs is my favourite way to cook lamb meat. The following way is the best lamb stew recipe due to the texture, taste, and ease of making this recipe. I will use enough flavours and ingredients to try to bring as many Greek aromas as possible.
Let’s review the ingredients I will use from this roasted leg of lamb.
Ingredients
I have a leg of lamb of about two kilograms (5 lbs) from which I cut a piece of bone to fit in the baking tray, and that is enough for four-five huge portions.
Around the leg of lamb, I will put some vegetables such as the indispensable garlic from which I will use a whole head, two medium-sized onions, two ripe tomatoes, half a sweet red pepper and about four pieces of sun-dried tomatoes.
And because we need some liquid, I will put half a cup of beer (instead of white wine) and a little warm water in which I will dissolve a tablespoon of beef stock and one lemon juice.
Preparing the Ingredients
I started with the lamb meat from which, after removing the excess fat (don’t cut all the fat from the pulp), I made a few holes in it with the knife in which I inserted the peeled garlic cloves (about ten).
Put the leg of lamb in a roasting tray; I chose a ceramic one and seasoned the meat with a teaspoon of sea salt, freshly ground pepper, half a teaspoon of paprika and half a teaspoon of garlic powder.
Pour over two tablespoons of extra virgin olive oil and massage the meat well so that all the spices penetrate well into it.
The meat is ready, and you still have to clean the onions and the remaining garlic cloves and prepare the tomatoes and the red pepper.
How to Make the Slow-Roasted Leg of Lamb Recipe?
As in other baked meat recipes, it is preferable to first make a crust on top of the leg of lamb to retain the liquids in the meat better and not dry out.
Heat the oven to 250C (480F), insert the tray with the lamb’s leg for about 15 minutes, and then turn the meat over and fry for another 15 minutes.
As you can see, the meat has already made a copper crust on top. Remove the meat from the oven and add the rest of the ingredients.
Put in the tray the onions cut in four, the coarsely sliced tomatoes, the rest of the garlic cloves, half of the pepper, sliced, the sun-dried tomatoes and the bay leaves.
I also needed some liquids in the tray, so I poured half a cup of beer (200 ml) and one cup of hot water, in which I dissolved a tablespoon of beef stock.
I reduced the temperature to 160C (320F), covered the baking tray with aluminium foil and roasted it for two hours. Halfway through the interval, I turned the lamb meat and basted it well with the liquid.
The total duration of the roasts depends on the size of the lamb’s leg; the meat must be brown and come off the bones very quickly.
Remove the tray from the oven and let the meat rest, sprinkling it with liquid, so it does not dry out. This was my slow-roasted leg of lamb recipe, and I can’t wait to swallow it.
Serving
Because it is a Greek recipe, I will serve the slow-roasted leg of lamb with a simple salad of potatoes and onions and necessarily with traditional tzatziki.
If you like my slow-roasted leg of lamb recipe and if you want to make more oven-roasted recipes, I recommend you to try:
- Healthy Baked Turkey Cutlets With Vegetables
- Braised Pork Knuckle Recipe
- Oven-Baked Turkey Legs Recipe
- Easy Oven Baked Pork Steak Recipe
- Best Braised Duck Legs Recipe
- Slow-Cooked Pork Shoulder in the Oven
- Baked Stuffed Whole Chicken Recipe
- Oven Roasted Turkey Thighs Recipe
- Roasted Chicken Legs in the Oven
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Slow Roasted Leg of Lamb Recipe
Equipment
- 1 Oven tray
Ingredients Â
- 5 lbs leg of lamb about 2 kg
- 1 piece garlic head
- 2 pieces onions medium-size
- 2 pieces tomatoes riped
- ½ piece red sweet pepper kapia or bell pepper
- 4 pieces sundried tomatoes
- 200 ml beer
- 1 piece lemon juice
- 3 sprigs thyme fresh
- 2 leave bay
- 1 tbsp rosemary dried
- 1 tsp oregano dried
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- ½ tsp garlic powder
- ½ tsp paprika powder
- 1 tbsp beef stock
- 1 cup water hot
- 2 tbsp olive oil extra virgin
InstructionsÂ
- Made a few holes in the meat with the knife in which insert peeled garlic cloves (about ten). Put the leg of lamb in a roasting tray, and season the meat with a teaspoon of sea salt, freshly ground pepper, sweet paprika and garlic powder. Pour over the olive oil and massage the meat well so that all the spices penetrate well into the meat.
- Heat the oven to the maximum or at least 250C (480F) and insert the tray with the lamb’s leg for about 15 minutes, then turn the meat over and fry for another 15 minutes. The meat has already made a copper crust on top. Remove the meat from the oven and add the rest of the ingredients.
- Put in the tray the onions cut in four, the coarsely sliced tomatoes, the rest of the garlic cloves, half of the pepper, sliced, the sun-dried tomatoes and the bay leaves. Pour half a cup of beer (200 ml) and one cup of hot water in which I dissolved a tablespoon of beef stock.
- Reduced the temperature to 160C (320F), covered the baking tray with aluminium foil and roast it for two hours. Halfway through the interval, turn the lamb meat and baste it well with the liquid. Remove the tray from the oven and let the meat rest, sprinkling it with liquid so that it does not dry out.
- Because it is a Greek recipe, serve this dish with a simple salad of potatoes and onions and necessarily with traditional tzatziki.
