This slow roast Greek style leg of lamb is rich and flavoursome, and simply melts in your mouth. Not only does it make an amazing family meal, it’s perfect for a special occasion such as birthday meals and Easter. Just add fresh vegetables or a salad, and don’t forget the potatoes. We’ve a great recipe for duck fat potatoes.
slow roast Greek style leg of lamb
- leg of lamb
- 2 cups Greek style natural yoghurt
- 4 tablespoons extra virgin olive oil
- 5 tablespoons of dried oregano
- 5 large cloves garlic, crushed
- juice and zest of one lemon
- 1 tablespoon ground cumin
- 2 teaspoon sea salt
- 2 teaspoon freshly ground black pepper.
- 2 large freezer bags
for the cucumber and tomato salad with tzatziki dressing
- 4 ripe tomatoes, roughly chopped
- 2 Lebanese cucumbers, peeled and roughly chopped
- 1 200g tub tzatziki
- sea salt and black pepper to taste
- ¼ cup packed torn mint leaves
- warmed pita or flat bread
- red onion slices and mint leaves to garnish
In a bowl mix all the marinade ingredients thoroughly. Cut several deep cuts in the lamb leg and place it in 2 freezer bags (one inside the other). Add the marinade, seal the bag and then massage the marinade into the cuts in the lamb and all over the leg. Place in the fridge to marinate for at least 4 hours or even overnight. This enhances the flavours and allows the yoghurt to acts tenderise the meat.
Preheat the oven to 170°C.
Transfer the lamb from the marination bags with the marinade to a large roasting tray with enough water the just cover the bottom of the tray. (The water stops the meat juices and marinade from burning on the bottom of the tray and ensures the meat stays moist while it roasts). Cover the leg with baking paper and foil and bake covered for about 3.5 hours occasionally basting with the juices and adding a little more water to the roasting tray if required. Remove the foil and paper for the last hour of cooking to allow the meat to brown. The lamb is ready when the meat is tender and falling off the bone. Remove the meat from the oven, cover and allow to rest for about 20 minutes.
To make the rustic tomato and cucumber salad, just tumble all the ingredients in a bowl, add the torn mint leaves and season to taste. Serve the lamb scattered with red onion slices and torn mint leaves with the salad and warmed Turkish bread, or pita bread. Serves 6.