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