Name: Slow Roast Greek Lemon Lamb With Potatoes
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Greek
Ingredients: 1 leg of lamb 2-3kg; 6 potatoes, quartered; 3 sweet potatoes, quartered; 5 garlic cloves, sliced to insert into lamb; 1 cup chicken stock; Salt; Pepper; Oregano; Paprika (sweet or smoked); 100 ml lemon juice; 100 ml olive oil; 5 garlic cloves; 1 large onion; 1 tablespoon fresh rosemary; 1.5 tablespoons honey; 1.5 tablespoon mustard

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Looking for a delicious and easy recipe to impress your guests or family members? Look no further than this Slow Roast Greek Lemon Lamb with Potatoes! The flavors are mouth-watering, the prep time is minimal, and it’s perfect for any occasion.

Why You’ll Love This Recipe?

The combination of flavors from the lemon, garlic, and herbs will tantalize your taste buds.
The simplicity of the recipe makes it a quick and easy meal to prepare.

This dish is perfect for meal prep, as the leftovers taste even better the next day.

Ingredient Notes:

Leg of lamb
Potatoes and sweet potatoes, quartered

Garlic cloves, sliced to insert into the lamb
Chicken stock
Seasonings (salt, pepper, oregano, paprika)

Marinade ingredients: lemon juice, olive oil, garlic, onion, rosemary, honey, mustard

Step-by-Step Instructions:

Preheat your oven to 325°F.
Season the lamb with salt, pepper, oregano, and paprika.

Make the marinade by combining lemon juice, olive oil, garlic, onion, rosemary, honey, and mustard.
Place the lamb in a roasting dish, pour the marinade over it, and add the garlic cloves.
Surround the lamb with quartered potatoes and sweet potatoes.

Pour chicken stock into the dish.
Cover the dish with foil and roast for 3-4 hours or until the lamb is tender.
Remove the foil and roast for an additional 30 minutes to brown the meat.

Helpful Tips:

Let the lamb marinate overnight for even more flavor.
Make sure to baste the lamb with the juices from the pan to keep it moist.
Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.

For a crispy exterior on the potatoes, remove the foil during the last 30 minutes of roasting.

Expert Tips for the Best Results:

Allow the lamb to rest for 15-20 minutes before carving to allow the juices to redistribute.
Use a sharp knife to carve the lamb thinly for the best texture.

Serve the lamb with a side of tzatziki sauce for an extra burst of flavor.

Serving Suggestions:

This dish pairs perfectly with a Greek salad, roasted vegetables, or a glass of red wine.

Slow Roast Greek Lemon Lamb With Potatoes

Storage and Reheating Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Frequently Asked Questions:

Can I use a different cut of meat for this recipe?

While leg of lamb is traditional, you can also use lamb shoulder or even beef roast.

Can I make this recipe in a slow cooker?

Yes, you can transfer the ingredients to a slow cooker and cook on low for 8 hours.

Can I freeze the leftovers?

Yes, you can freeze the cooked lamb for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion:

Now that you have all the tips and tricks for making this Slow Roast Greek Lemon Lamb with Potatoes, give it a try and enjoy the delicious flavors! Don’t forget to share your feedback and let us know how it turned out. Happy cooking!

Why You’ll Love This Recipe?

Ingredient Notes:

Step-by-Step Instructions:

Helpful Tips:

Expert Tips for the Best Results:

Serving Suggestions:

Storage and Reheating Tips:

Frequently Asked Questions:

Conclusion:

Slow Roast Greek Lemon Lamb With Potatoes

Description

Ingredients

Main Ingredients:

Seasonings:

Marinade:

Instructions

Notes

Nutrition