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 easily served with potato salad and with authentic tzatziki is a perfect dinner for me.

The leg of lamb made in the oven over low heat with vegetables and herbs is for me the favourite way to cook lamb, in addition to the best lamb stew recipe, both due to the texture and taste of the meat and the ease of making this recipe. I will use enough flavours and ingredients just to try to bring as many of the Greek aromas as possible.

Let’s review the ingredients I will use.

Ingredients

Slow Roasted Leg of Lamb Recipe-Lamb Leg

I have a leg of lamb of about two kilograms (5 lbs) and from which I cut a piece of bone to fit in the baking tray and that is enough for four-five huge portions.

Slow Roasted Leg of Lamb Recipe-Ingredients

Around the leg of lamb, I will put some vegetables such as the indispensable garlic from which I will use a cap, 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 start 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 the meat with the knife in which I inserted peeled garlic cloves (about ten).

Put the leg of lamb in a roasting tray, I chose a ceramic one, and season the meat with a teaspoon of sea salt, a teaspoon of freshly ground pepper, half a teaspoon of paprika and half a teaspoon of garlic powder.

Slow Roasted Leg of Lamb Recipe-Seasoned Lamb Leg

Pour over two tablespoons of extra virgin olive oil and massage the meat well so that all the spices penetrate well into the meat.

Slow Roasted Leg of Lamb Recipe-Seasoned Lamb Leg

The meat is ready, we still have to clean the two onions and the remaining garlic cloves and prepare the tomatoes and half of the red pepper.

Slow Roasted Leg of Lamb Recipe-Cleaned Vegetables

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 meat that will better retain the liquids in the meat and will not dry out.

Therefore, heat the oven to the maximum or at least 250C (480F) and insert the tray with the lamb’s foot for about 15 minutes, then turn the meat over and fry for another 15 minutes.

Slow Roasted Leg of Lamb Recipe-Pre-Roasted Lamb Leg

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. Put in the tray the onions cut in four, the coarsely sliced tomatoes, the rest of the garlic cloves, half the sliced peppers, the sun-dried tomatoes and the bay leaves.

I also need 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.

Slow Roasted Leg of Lamb Recipe-Pre-Roasted Lamb Leg With Vegetables Ready to Bake

I reduced the temperature to 160C (320F), covered the baking tray with aluminium foil and roast 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 must come off the bones easily.

Slow Roasted Leg of Lamb Recipe-Ready to Serve

Remove the tray from the oven and let the meat rest, sprinkling it with liquid so that it does not dry out. This was my delicious slow roasted leg of lamb recipe, I can’t wait to swallow it.

Serving

Because it is a Greek recipe, I will serve this dish with a simple salad of potatoes and onions and necessarily with traditional tzatziki.

Slow Roasted Leg of Lamb Recipe-Served on Plate With Potato Salad and Tzatziki

If you like the slow roasted leg of lamb recipe and if you want to make more oven-roasted recipe, I recommend you to try:

Slow Roasted Leg of Lamb Recipe-Served on Plate With Potato Salad and Tzatziki

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Slow Roasted Leg of Lamb Recipe-Served on Plate With Potato Salad and Tzatziki

Slow Roasted Leg of Lamb Recipe

Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Diet: Halal, Low Lactose
Keyword: roasted leg of lamb, roasted leg of lamb recipe, slow roasted leg of lamb, slow roasted leg of lamb recipe
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Resting time: 15 minutes
Total Time: 3 hours
Servings: 5 portions
Calories: 453kcal
Author: Laci
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 easily served with potato salad and with authentic tzatziki is a perfect dinner for me.
Print Recipe

Equipment

  • knife
  • roasting tray

Ingredients

  • 5 lbs leg of lamb about 2 kg
  • 1 head garlic
  • 2 pieces onions medium-size
  • 2 pieces tomatoes riped
  • 1/2 piece red sweet pepper kapia or bell pepper
  • 4 pieces sundried tomatoes
  • 1/2 can beer 200 ml
  • 1 piece lemon juice
  • 3 sprigs thyme
  • 2 leave bay
  • 1 tbsp rosemary dried
  • 1 tsp oregano dried
  • 2 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder
  • 1 tbsp beef stock
  • 1 can hot water
  • 2 tbsp olive oil extra virgin

Instructions

  • 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.

Nutrition

Calories: 453kcal | Carbohydrates: 6g | Protein: 60g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 1119mg | Potassium: 952mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 6mg