The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness, while beef broth keeps the flavor profile.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, and pork shoulder is more budget-friendly.

Preheat the oven to 210°C (410°F).

Make small incisions into the leg of lamb using a sharp knife.

Pack the incisions with garlic.

Drizzle the lamb with olive oil and rub it in.

Season the lamb with garlic powder, oregano, paprika, black pepper, and salt, rubbing it in on both sides.

Place the lamb in a baking dish (tapsir).

Bake the lamb in the preheated oven for 30 minutes to seal the outside.

Remove the lamb from the oven and drizzle with fresh lemon juice, white or red wine, and beef stock or water.

Add rosemary and thyme, then turn the lamb over.

Add red onions around the lamb.

Cover the dish with baking paper and then wrap it with foil.

Bake for 2 hours at 180°C (356°F).

After 2 hours, remove the lamb from the oven, unwrap it, and turn it over.

Return the lamb to the oven for another 2 hours.

After the second 2 hours, take the lamb out, unwrap it, and bake it unwrapped for a final 2 hours.

Once done, transfer the lamb to a serving dish and cover it with foil to rest for 20-30 minutes.

Drain the cooking liquid (zumbi) into a bowl, optionally draining excess fat.

Serve the rested leg of lamb with Greek lemon potatoes, drizzling with zumbi and adding fresh lemon wedges and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens