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Slow Roasted Leg Of Lamb (Greek)

Slow Roasted Leg of Lamb Greek Style for a Festive Feast

This Slow Roasted Leg Of Lamb (Greek) is a traditional, easy-to-prepare dish perfect for festive gatherings.
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Prep Time 1 hour 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 5 hours
Servings: 8 slices
Course: Dinner
Cuisine: Greek
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 leg Leg of Lamb Choose bone-in for juiciness or boneless for ease of carving
  • 5 cloves Garlic Insert whole for milder taste
  • 3 pieces Spring Onions Use tips in the meat and larger pieces in the roasting pan
  • 1 Onion Thick slices
  • 1.5 tsp Fennel Fronds Minced + 2-3 whole; substitute with dill or mint if necessary
For the Cooking Process
  • 4 tbsp Olive Oil Adds moisture and richness
  • 60 ml White Wine ¼ cup; elevates flavor and aroma
  • 1 tsp Dried Oregano Infuses herbal depth
  • Sea Salt To taste
  • Ground Pepper To taste

Equipment

  • Roasting pan
  • Sharp Knife
  • Kitchen towels
  • oven

Method
 

Step-by-Step Instructions
  1. Prepare the Lamb by patting it dry and making deep incisions in the thick parts for flavor infusion.
  2. Set up the roasting pan with chopped spring onions, thick slices of onion, and whole fennel fronds as a base.
  3. Season the lamb with olive oil, salt, pepper, and oregano, then pour white wine into the pan.
  4. Marinate the lamb at room temperature for 1 hour or refrigerate for a few hours or overnight.
  5. Preheat your oven to 230°C (445°F).
  6. Roast the lamb for 15 minutes at high temperature, then reduce to 140°C (285°F) and cook for 2½ to 3 hours.
  7. Let the lamb rest for 30 minutes before slicing.

Nutrition

Serving: 100gCalories: 290kcalCarbohydrates: 1gProtein: 24gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 150mgPotassium: 350mgIron: 2mg

Notes

Allowing the lamb to rest before slicing is crucial for achieving juicy results. Monitor cooking time, especially in convection ovens.

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