Greek Style Slow Roasted Leg of Lamb - The Ultimate Easter Recipe!

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.

Welcome back to the show, today we're making slow roasted Greek style leg of lamb.

I have a 5 lb leg of lamb that has been trimmed by the butcher, with a good amount of fat for juiciness.

I put 1% salt on the lamb, which is 23 g or about 2 tablespoons of diamond crystal kosher salt, and I applied it all over the lamb the night before.

I also added about a teaspoon of cracked black pepper and placed the lamb in the fridge on a wire rack uncovered to dry brine overnight.

Now, let's prepare the potatoes. The recipe calls for 3-2 lbs of potatoes. I have large Yukon Gold potatoes, but you can use other types as well.

I want big chunks for a rustic look, so I will cut the potatoes into large pieces and season them with salt, pepper, dried Greek oregano, and paprika.

Next, I will insert cloves of garlic into the lamb. I make slits in the lamb and push the garlic cloves inside for added flavor.

Now, let's make the marinade. I will blend the remaining garlic (10 cloves), 1 tablespoon of rosemary leaves, 1 tablespoon of Dijon mustard, 2 tablespoons of honey, and 3/4 cup of olive oil with 1/3 cup of lemon juice.

Once blended, I will apply half of the marinade to the lamb and let it sit for about 20 minutes while I prep the potatoes.

I cut the potatoes into wedges or large chunks and season them with salt and pepper to taste, since the lamb is already salted from the dry brining.

Now, I will place the lamb fat side up in the roasting pan and add the potatoes around it.

I will cover the pan tightly with aluminum foil to lock in moisture and set the oven to 325°F.

The lamb will roast in the oven for several hours until it reaches an internal temperature of around 190°F for a tender result.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens