This Greek-style Lamb Roast is our family favourite, not only because it is so delicious but it’s also a great excuse to bring our family together and to have a chat around the dinner table.
I love having recipes just like this one on hand, that I can add minimal ingredients to a pan and cook slow in the oven, whilst I’m busy doing other stuff. I suggest you start building your own little recipe file with slow-cooked meals because not only are they so easy to prep, you will get so much flavour with minimal effort and it will definitely win the hearts of family and friends.
- Category: Main Meals
- 1 1/2 – 2.5kgs leg of lamb, with bone left in*
- 5 -6 garlic cloves
- 1 teaspoon garlic powder
- Salt & Pepper
- Olive Oil, 4 tablespoons approx
- 1 cup water
- *By choosing the lamb with the bone and using this slow-cooking method, it allows for the collagen from the bone to be drawn out which is good for your health. See my “bone broth” blog post for more info on the benefits of collagen.
- Start by making some small slits in the lamb and slide into each slit a sliced piece of garlic. Do this with about 3 garlic cloves.
- Sprinkle the lamb with salt and pepper; garlic powder and oregano. Do this on both sides of the lamb.
- Place the lamb to a roasting pan and drizzle with olive oil then add 1 cup water to the bottom of the pan. Scatter the remaining garlic cloves, unpeeled into the pan also.
- Cover with foil and place into a fan-forced oven at 180 degrees.
- Allow to cook for 2 hours.
- Then take the foil off and cook for another 20 minutes on each side until the lamb has browned. If the pan has dried out add some more water to the bottom before browning.
- To Serve:
- Serve with a squeeze of lemon on the lamb.
- You can turn these into lamb wraps, by warming some pita bread, add some tzatziki dip to the bread, the sliced lamb and top with salad.
- Or simply serve it with a side serve of roasted potatoes and a greek salad.