Kids Eat by Shanai

Simple recipes that are fun, easy and mostly healthy food for kids

Greek Slow Roast Lamb

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Greek Slow Roast Lamb marinated overnight in lemon, oregano, thyme and rosemary.  The perfect Sunday night dinner with plenty of leftovers!

Greek Slow Roast Lamb Recipe | Kids Eat by Shanai

Greek Slow Roast Lamb

We had a household Christmas dinner in January and so I cooked up this roast, I also made it so we could have Lamb Biryani for dinner the following night.  Once you have tried Lamb Biryani you will be having Lamb Roasts every week just for the leftovers.  This roast takes a while to cook, but there really isn’t much prep to it, marinate the night before then just chuck it in the oven.  I served it with roast potatoes, green veggies and an attempt at yorkies.

Greek Slow Roast Lamb Recipe | Kids Eat by Shanai

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Greek Slow Roast Lamb Recipe | Kids Eat by Shanai

Greek Slow Roast Lamb

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Description

Greek Slow Roast Lamb marinated overnight in lemon, oregano, thyme and rosemary.  The perfect Sunday night dinner with plenty of leftovers!

Ingredients

Scale
  • 1 leg of lamb, bone in
  • 2 tablespoons plain flour to make gravy (optional)

MARINADE

  • 2 lemons, juiced
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 4 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

In a large glass dish, mix together the marinade ingredients.  Add the lamb and turn over to coat in marinade, cover and marinate overnight in the fridge.

Pre heat oven 220°C.

Place lamb in a roasting pan and roast for 30 minutes or until it has a nice dark crust.

Remove lamb from oven and turn upside down in tray and add hot water so that it comes about 1/3 of the way up the lamb.  Cover with a lid or a tight layer of foil and place back in the oven.

Turn oven down to 160°C and roast for 3 1/2 hours, if needed add a bit more water.

Take the lamb back out of the oven, remove lid and turn lamb back over.  Put lid back on and cook another 2-3 hours, or until you can pull the meat apart with a fork.

Remove from tray onto serving dish, cover loosely with foil and allow to rest for 30 minutes.

For a simple gravy, place the roasting tray onto a hot plate over medium heat and stir in a couple of tablespoons of plain flour until it thickens into a sauce.  Strain into a jug and serve.

Notes

I asked my butcher to shank my roast so it would fit into my roasting tray, which meant he half cut through the end bone so it would fold backwards.

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