Slow-Roasted Leg of Lamb Recipe
Servings: 5 portions
Calories: 399kcal
Slow-roasted leg of lamb recipe made in Greek style, served with potato salad and tzatziki reminds me of summer evenings spent in taverns.
Print Recipe
Equipment
- 1 Oven tray
Ingredients
- 2 kg leg of lamb
- 1 pc garlic head
- 2 pcs onions medium-size
- 2 pcs tomatoes riped
- ½ pcs red sweet pepper kapia or bell pepper
- 4 pcs sundried tomatoes
- 200 ml beer
- 1 pc lemon juice
- 3 sprigs thyme fresh
- 2 leaves bay
- 1 tbsp rosemary dried
- 1 tsp oregano dried
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- ½ tsp garlic powder
- ½ tsp paprika powder
- 1 tbsp beef stock
- 1 cup water hot
- 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 with 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 are absorbed well.
- Preheat the oven to [insert the correct searing temperature] and place the tray with the lamb leg inside for about 15 minutes. Then, turn the meat over and continue searing (or roasting) for another 15 minutes.
- Add to the tray the onions cut in four, the coarsely sliced tomatoes, the additional garlic cloves (unpeeled), the remaining half of the pepper, sliced, the sun-dried tomatoes, and the bay leaves.
- Pour in half a cup of beer (200 ml) and one cup of hot water and dissolved a tablespoon of beef stock in it.
- Reduce the temperature to 160C (320F), cover 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, covering it with foil to prevent drying out.
- Serve the slow-roasted leg of lamb with tzatziki, warm pita bread, a lemon-dressed Greek salad, and roasted potatoes with oregano.
Video
Notes
Let the lamb rest for 10-15 minutes after cooking to ensure juicy, tender slices.
Deglaze the roasting pan with some wine or broth to create a delicious sauce to drizzle over the lamb.
Always use a meat thermometer to check internal temperature for safety, especially if aiming for lower temperatures.
Nutrition
Serving: 1grams | Calories: 399kcal | Carbohydrates: 4g | Protein: 52g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 161mg | Sodium: 1098mg | Potassium: 803mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 5mg
