Slow roasted Greek-style lamb leg

Tender lamb leg with garlic and onion

Serves

6 - 10

Prep Time

20 mins

Cook Time

4 hrs

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.

Unna Burch

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Ingredients

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 kosher salt
1 tsp ground sumaci
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

Bring the lamb to room temperature about an hour before cooking to help it cook evenly.

Preheat the oven to 240°C and combine the garlic powder, onion powder, smoked paprika, oregano, salt, sumac and pepper in a bowl.

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.

Place it in the oven, fat side up and cook for 30 minutes to sear the outside.

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.

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.

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.