Greek Style Slow Roasted Leg of Lamb & The Ultimate Easter Recipe!
Recipe Overview
Overview
This Greek Style Slow Roasted Leg of Lamb is a showstopper for any holiday meal, particularly Easter. The process begins with a 5 lb leg of lamb, which is dry brined overnight with salt and pepper, allowing the flavors to penetrate deeply into the meat. This technique not only enhances the taste but also helps to keep the lamb juicy during the long roasting process.
The marinade is a delightful blend of garlic, lemon juice, Dijon mustard, honey, and rosemary, which is blended together and then massaged into the lamb. This adds layers of flavor that are simply irresistible. The lamb is then roasted slowly at a low temperature, allowing it to become tender and fall-off-the-bone delicious.
Accompanying the lamb are Yukon Gold potatoes, which are seasoned and roasted alongside the meat. As they cook, they soak up the rich flavors from the lamb, creating a perfect side dish. The addition of a Ladolemono sauce made from lemon juice and olive oil adds a fresh, zesty finish that brightens the dish.
This recipe is not only about the lamb; it’s about creating a memorable meal that brings family together. The combination of flavors and the cooking technique make it a standout dish that will surely impress anyone at your table. Whether it’s for Easter or any special occasion, this Greek Style Slow Roasted Leg of Lamb is a must-try.
Recipe Details
Steps & Tips
Trim a 5 lb leg of lamb and apply 1% salt based on its weight.
Add cracked black pepper and refrigerate uncovered on a wire rack overnight.
Tip: Dry brining overnight enhances flavor and texture.
Cut 3-2 lbs of Yukon Gold potatoes into large chunks.
Add salt, pepper, dried Greek oregano, and paprika to the potatoes.
Make slits in the lamb and insert garlic cloves.
Tip: Use a meat thermometer to check doneness for your preferred level.
Set the oven to 325°F.
Blend remaining garlic, lemon juice, Dijon mustard, honey, rosemary, and olive oil.
Tip: Roll lemons before juicing to extract more juice.
Apply half of the marinade to the lamb and let it sit for 20 minutes.
Cut potatoes into wedges or chunks.
Pour the remaining marinade over the potatoes.
Tip: Season potatoes to taste, as salt preferences vary.
Place the lamb fat side up on a baking dish and cover tightly with foil.
After 3 hours and 20 minutes, increase oven temperature to 450°F.
Roast the lamb uncovered for 10 minutes to crisp the exterior.
Tip: Tent the lamb with foil to keep it warm after cooking.
Return potatoes to the oven for 20-30 minutes until crispy.
Shred the lamb and serve with drippings and potatoes.
Drizzle lemon sauce over the lamb and potatoes before serving.
Tip: Using a lamb shoulder can yield similar results with this recipe.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dry brining the lamb overnight enhances its flavor and tenderness.
- •Using a meat thermometer ensures the lamb is cooked to the desired doneness.
- •The potatoes absorb the lamb's fat, making them incredibly flavorful.
- •Ladolemono sauce, made with lemon juice and olive oil, complements the dish perfectly.
