1. How long should I cook the Greek Slow Roast Leg of Lamb?

For a bone-in leg of lamb, roast it at 350°F for about 3.5 hours. If it's still tough after this time, cover it again and continue roasting in 30-minute intervals until tender. The lamb should easily shred with a fork when done.

2. Can I use boneless lamb for this recipe?

Yes, you can use boneless lamb, but keep in mind that it may not be as juicy or flavorful as using bone-in lamb. Boneless lamb cooks faster, so be sure to check it around the 2.5-hour mark to prevent overcooking.

3. What other vegetables can I add to the roasting tray?

In addition to potatoes, you can add other vegetables like carrots, onions, zucchini, or bell peppers. These vegetables will absorb the flavors of the lamb and broth, making them a delicious and hearty addition to the meal.

Greek Slow Roast Leg of Lamb with Potatoes: A Flavorful Feast

Name: Greek Slow Roast Leg of Lamb with Potatoes
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Greek
Ingredients: 1 bone-in leg of lamb (5-6 pounds); 2 sprigs fresh rosemary; 8 cloves garlic, peeled and sliced in half lengthwise; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly cracked black pepper, to taste; 2 cups chicken broth (or more as needed); 1 cup white wine (optional, or substitute with more chicken broth); Juice of 1 lemon; 1 tablespoon yellow mustard; 1 tablespoon dried oregano; 4 yellow potatoes, peeled and cut into large wedges

Description

This Greek Slow Roast Leg of Lamb with Potatoes recipe combines tender lamb, infused with garlic, rosemary, and Mediterranean herbs, slowly roasted to perfection. Served alongside crispy roasted potatoes, it’s a flavorful and hearty dish that’s perfect for family dinners or special occasions.

Ingredients

Scale

1 bone-in leg of lamb (5–6 pounds)
2 sprigs fresh rosemary
8 cloves garlic, peeled and sliced in half lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
2 cups chicken broth (or more as needed)
1 cup white wine (optional, or substitute with more chicken broth)
Juice of 1 lemon
1 tablespoon yellow mustard
1 tablespoon dried oregano
4 yellow potatoes, peeled and cut into large wedges

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Instructions

Pat the lamb dry with paper towels and make 16 1-inch deep slits across the top side of the lamb. Stuff each slit with ½ of a garlic clove and a small amount of rosemary. Drizzle with olive oil and season generously with salt and pepper.
Refrigerate the lamb uncovered for at least 6 hours or overnight to marinate.
Preheat your oven or Traeger Grill to 350°F (175°C).
Transfer the lamb to a large roasting tray. In a separate bowl, whisk together chicken broth, white wine (if using), lemon juice, mustard, and oregano. Pour this mixture around the lamb.
Cover the lamb with parchment paper and seal the tray tightly with aluminum foil. Roast for about 3.5 hours or until the lamb is tender and can be easily shredded with a fork.
Remove the foil and parchment paper, baste the lamb with the juices. Add the potatoes to the tray and toss them to coat in the juices.
Increase the oven temperature to 425°F (220°C) and roast for an additional 35 minutes or until the lamb is golden and the potatoes are fork-tender.
Remove the lamb from the oven and let it rest for 20 minutes before carving. Serve with the potatoes and a side of Greek salad.

Notes

For best flavor, marinate the lamb overnight.
If you prefer, you can substitute the white wine with more chicken broth.
If you don’t have rosemary, thyme can be used as a substitute.
For a heartier dish, feel free to add carrots, onions, or bell peppers alongside the potatoes.
Let the lamb rest after cooking to keep it tender and juicy.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Roasting
Cuisine: Greek

Nutrition

Serving Size: 1/6 of recipe
Calories: 342 kcal
Sugar: 1g
Sodium: 358mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 39g
Cholesterol: 115mg