Slow roasted Greek-style lamb leg
Tender lamb leg with garlic and onion
6 - 10
Serves
20 mins
Prep Time
4 hrs
Cook Time
Recipe author
Unna Burch
Unna grew up on a farm in rural New Zealand with a dad who was a sheep farmer, so lamb was always on the table when they were hosting—especially at Christmas. And it continues to be a favourite with her whānau through the generations. It feeds a crowd and pairs well with so many yummy sides. For this roast, Unna gives it a Greek twist, with flavours that complement the lamb. Garlic and rosemary roast potatoes would have been amazing with this, but she served it with a Greek salad, tzatziki, mixed greens, beetroot chutney, and homemade garlic flatbreads.
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Ingredients
For the lamb
2.3kg Quality Mark lamb leg
or bone-in shoulder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1 tsp ground sumac
i
or zest of half a lemon
ground black pepper
12 garlic cloves
peeled
2 onions
sliced
3 bay leaves
1 tsp dried red chilli flakes
optional
1 lemon
peel and juice
1 cup beef stock
or wine, cider, or water
Method
For the lamb
1
Bring the lamb to room temperature about an hours before cooking to help it cook evenly.
2
Preheat the oven to 240°C and combine the garlic powder, onion powder, smoked paprika, oregano, salt, sumac and pepper in a bowl.
3
Make 12 small incisions in the lamb, and tuck a garlic clove into each one. Drizzle the lamb with oil, and rub the spice mix all over it.
4
Place it in the oven, fat side up and cook for 30 minutes to sear the outside.
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5
Remove the lamb from the oven and turn the temperature down to 180°C. Add the onions, bay leaves, chilli, lemon peel, lemon juice, and the liquid, then cover it tightly with baking paper and two layers of foil.
6
Return the lamb to the oven and cook for 3.5 - 4.5 hours (even up to 6 hours). Check it occasionally to make sure the liquid hasn't dried out. You can add more if needed. It's ready when the meat pulls apart easily with a fork.
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7
After removing it from the oven, let it rest, still covered for at least 15 minutes. Remove the lemon peel and bay leaves and serve the lamb on a platter with the onions and pan juices.
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Nutrition Information per Serving (316g)
This nutrition analysis is based on 10 serves and is for the Greek-style lamb only.
Energy
1414kJ (338 kcal)
Protein
49.4g
Total Fat
13.4g
Saturated Fat
3.9g
Carbs
3.6g
Dietary Fibre
2.1g
Sodium
386mg
Iron
3.8mg
Zinc
7.7mg
Vitamin B12
3.3µg
