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marinaded leg of lamb and potatoes in dish ready to roast

Slow Roast Greek Lemon Lamb With Potatoes

Enjoy tender, zesty Slow Roast Greek Lemon Lamb with Potatoes, infused with lemon, rosemary, and honey, slow-cooked to perfection.
4.78 from 9 votes
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Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Course Main Course
Cuisine Greek
Servings 6 people
Calories 4516 kcal

Ingredients
  

  • 1 leg of lamb 2-3kg
  • 6 potatoes quartered
  • 3 sweet potatoes quartered
  • 5 garlic cloves sliced to insert into lamb
  • 1 cup chicken stock

Seasonings (Add to your likings)

  • salt
  • pepper
  • oregano
  • paprika I use sweet but can use smoked

Marinade

  • 100 ml lemon juice put skin in roasting dish
  • 100 ml olive oil
  • 5 garlic cloves
  • 1 onion large
  • 1 tablespoon rosemary fresh
  • 1.5 tablespoons honey
  • 1.5 tablespoon mustard

Instructions
 

Preparing your base

  • Cut up all the potatoes into quarters and chop up your sweet potatoes into chunks then place them inside your dish. The measurements for my dish are is 39cm x 31cm.
  • Take your lemons and peel off the skin. Then place this with your potatoes.
  • Season with salt, pepper and oregano to your liking. Be sure not to add to much salt, especially if your chicken stock is high in salt.
  • Pour half of the marinade (instructions below) into the dish. Mix well and keep the rest of the marinade for the lamb.

Preparing the marinade

  • To a blender add inside:
    - lemon juice
    - olive oil
    - garlic cloves
    - brown onion (chopped)
    - rosemary
    - honey
    - mustard
  • Blend this all together well

Lamb Leg

  • Place your lamb on top of the potatoes.
  • Using a knife, carefully make incisions into the meat and fill the holes with sliced garlic.
  • Generously season the lamb with salt, pepper and oregano. Ensuring to flip it around and cover all sides.
  • Pour the remainder of your marinade on the lamb, allowing the excess to fall into the potatoes. Rub it around nicely and ensure it is coated well.

Final steps and Cooking

  • Pre-heat oven to 175 degrees Celcius fan forced.
  • Season lamb and potatoes with paprika.
  • Pour inside your chicken stock from the corners of the dish.
  • Cover with wet baking paper (parchment paper) and seal everything off with alfoil.
  • Cook for 3 hours and 45 minutes.
  • Take your dish out the oven and remove the alfoil and baking paper.
  • Place back in the oven and cook until nicely browned and crispy. Usually between 15 - 30 minutes.
  • Allow to rest for 10 minutes
  • Serve and enjoy!

Video

Notes

Seasonings have not been calculated for as you will add this to your likings :)

Nutrition

Calories: 4516kcalCarbohydrates: 424gProtein: 341gFat: 162gSaturated Fat: 37gPolyunsaturated Fat: 17gMonounsaturated Fat: 95gCholesterol: 921mgSodium: 1940mgPotassium: 12502mgFiber: 53gSugar: 76gVitamin A: 96310IUVitamin C: 327mgCalcium: 578mgIron: 43mg
Keyword greek lemon lamb, slow roasted leg of lamb
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