Slow Roasted Lamb leg with potatoes - Greek Style | Fresh Piato

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while beef broth is more economical.

Cut the potatoes into halves and then halves again.

Place the potatoes into a bowl and season with salt and pepper.

Add 2 tablespoons of extra virgin olive oil to the potatoes and mix well.

Cut 5 cloves of garlic in half or into quarters and add to the bowl with potatoes.

Season the lamb leg (1.5 kg) with salt and pepper on both sides.

Rub 2 tablespoons of extra virgin olive oil on the lamb leg.

Roast the lamb leg at 200°C (400°F) for 30 minutes, covered.

After 30 minutes, add the seasoned potatoes to the roasting pan with the lamb.

Reduce the oven temperature to 160°C (320°F) and roast for 1 hour, covered, flipping the lamb halfway through.

After 1 hour, roast the lamb uncovered at 160°C (320°F) for another hour.

Check that the lamb is soft and juicy, falling apart from the bone easily.

If roasting a larger lamb leg, increase the covered roasting time by 30 minutes per kg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens