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slow roast Greek style leg of lamb

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.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

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

 to serve

  • 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.

Slow roast Greek style leg of lamb
Slow roast Greek style leg of lamb
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slow roast Greek style leg of lamb
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  1. I made this over the Easter weekend. It turned out wonderfully! The lamb was so tender, it melted in the mouth. The flavour from the marinade was delicious. I used the same marinade for beef, which was also good. I’m allergic to garlic, so I replaced the garlic with onion powder. I panicked a little during the cooking process as the yoghurt in the marinade curdled & turned a horrible grey colour. But this came right during the last stage when the meat was uncovered. I think this recipe will become a family favourite! Thank you!

    1. Thanks for the lovely feedback. I’m so pleased it turned out well for you Kate. Its one of my family favorites, so its great to pass it on and have your family enjoy it as well.
      Please pass it on to anyone else you know who will like it. Thanks again.

    1. Ok that’s a hard one because the enzymes in the yogurt tenderize the meat slightly while it marinades.
      Try taking the yoghurt out of the recipe and increase the olive oil to 1/2 a cup (use good extra virgin olive oil with loads of flavour) follow the recipe and add 1 cup of water or white wine to the dish to keep the meat moist for the long cooking time it should still be delicious. Let us know how you go.

  2. Hi chef,
    Can you clarify for me, in the recipe you have olive oil in the marinade, but in the video you don’t.
    I’m in the middle of the marinade section of the recipe and just want to get it perfect ( just like yours)
    Look forward to your reply
    Paul, NZ

  3. Love it!! one of my favourite recipes – works like a charm each time and such an easy dish yet very impressive!! 🙂

    I usually serve it with rice mixed with lean beef and spices; its spectacular! 🙂 I’m making this for my family who I am hosting tomorrow; lamb is marinating in the fridge right now! 🙂

    Thank you for the recipe and the very easy to follow video! 🙂 I look up this video each time I make this dish so I don’t miss anything! 🙂

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