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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
Cuisine: Greek
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


  • 5 lbs leg of lamb about 2 kg
  • 1 head garlic
  • 2 pieces onions medium-size
  • 2 pieces tomatoes riped
  • ½ piece red sweet pepper kapia or bell pepper
  • 4 pieces sundried tomatoes
  • 200 ml beer
  • 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
  • ½ tsp garlic powder
  • ½ tsp paprika powder
  • 1 tbsp beef stock
  • 1 can hot water
  • 2 tbsp olive oil extra virgin


  • 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.


Serving: 1grams | Calories: 453kcal | Carbohydrates: 6g | Protein: 60g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 1119mg | Fiber: 1g | Sugar: 1g