Name: Slow Roast Greek Lamb recipe
Prep time: 15 min
Cook time: 555 min
Total time: 570 min
Yield: 10
Cuisine: greek
Ingredients: 2 kg lamb leg; 8 sprigs fresh rosemary; 8 garlic cloves cut into pieces; 1 lemon juiced zested; 1/4 cup honey; 2 onions

by susudup Last updated on 01/22/2021

This melt-in-your mouth lamb is a real crowd pleaser. - susudup

Ingredients

2 kg lamb leg
8 sprigs fresh rosemary
8 garlic cloves cut into pieces
1 lemon juiced zested
1/4 cup honey
2 onions

Method

Step 1

Preheat oven to 110C.
Step 2

Make some cuts in the lamb with a sharp knife and insert the slivers of garlic.
Step 3

Cover lamb with the rest of the ingredients.
Step 4

Cover with 2 layers of foil and bake for approximately 9 hours.
Step 5

Pour off liquid and remove any oil. Boil rapidly and reduce. Adjust flavour to suit by adding some wine, salt and pepper, extra honey, or some mint. Thicken with some cornflour mixed with a little water, if required.
Step 6

Place leg briefly under the grill to brown the top, if necessary.
Step 7

Pour gravy back over the leg, garnish and serve.

Equipment

1 knife
1 foil

Recipe Notes

from Australia’s Best Recipes team

Cut garlic into slivers.

You can use a 50g packet of brown onion soup instead of the onion.

Adjust coating quantities according to the size of the leg of lamb.

This is a method rather than an exact recipe and can be adapted to suit individual tastes. For example, a bottled marinade can be used instead of the ingredients given.

I have often cooked 6 legs at once to feed 40 people, if it remains in the oven for another hour it is still delicious.

I usually serve this with a medley of roast vegetables such as potatoes, butternut pumpkin, eggplant, capsicum and tzatziki.