Greek Lemon Lamb With Potatoes Recipe (Slow Roast Lamb Leg)

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a leaner option, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly substitute.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a healthier choice, while seasoned water is a cost-effective alternative.

Chop the potatoes and set them aside.

Season the potatoes with salt, black pepper, and oregano.

Drizzle Greek olive oil over the potatoes.

Add 5 garlic cloves and 1 chopped onion to the potatoes.

Mix in 1 tablespoon of fresh rosemary, a little Greek honey, and good quality American mustard.

Cut 3 lemons, zest them, and squeeze the juice into the mixture.

Blend the lemon mixture and pour half of the juice over the potatoes.

Massage the potatoes to ensure they are well coated.

Prepare the lamb leg (2.5 to 3 kg) by making holes in it with a knife and stuffing them with garlic.

Season the lamb with salt, black pepper, and oregano.

Pour the remaining lemon juice over the lamb and massage it in.

Add chicken stock to the lamb and sprinkle paprika on top for color.

Cover the lamb with wet baking paper and drizzle a little olive oil on top.

Preheat the oven to 175°C (about 347°F).

Place the lamb in the oven and roast for 3.45 hours.

Uncover the lamb and baste it with juices from the pan.

Return the lamb to the oven and continue cooking until browned and beautiful.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens