GREEK STYLE SLOW ROASTED LAMB

Tender, aromatic and deeply flavourful

This slow-roasted lamb is infused with a fragrant herb and spice paste, then wrapped and gently cooked to lock in moisture and flavour. The result is melt-in-your-mouth lamb with classic Mediterranean notes of garlic, lemon and herbs.

Ingredients (Serves 4–6)

• 1.2 kg boneless lamb leg

Marinade paste

• 4 cloves garlic, finely minced

• 1½ tsp organic dried rosemary

• 1½ tsp organic dried oregano

• 1 tsp organic smoked paprika

• 1 tsp organic onion powder

• 1½ tsp organic Spanish rosemary salt

• ½ tsp ground black pepper

• Juice of 1 lemon

• 3 tbsp olive oil

Method

1. Preheat oven
   Preheat oven to 160°C.

2. Prepare the lamb
   Pat the lamb dry with paper towel and place on a board or tray.

3. Make the paste
   In a bowl, combine garlic, rosemary, oregano, smoked paprika, onion powder, rosemary salt, pepper, lemon juice and olive oil. Mix into a thick paste.

4. Marinate
   Rub the paste all over the lamb, ensuring it is evenly coated.
   For best flavour, allow the lamb to marinate for at least 1 hour (or overnight in the fridge).

5. Wrap for roasting
   Place the lamb on a sheet of baking paper and wrap tightly.
   Then wrap again in foil to seal in moisture.

6. Slow roast
   Place in a roasting tray and cook for 2.5–3 hours, until the lamb is tender and easily pulls apart.

7. Optional finish
   For a golden exterior, unwrap the lamb and return to the oven at 220°C for 10–15 minutes.

8. Rest and serve
   Rest the lamb for 10 minutes before slicing or shredding.

Optional Slow Cooker Method (Finish in Oven)

1. Prepare and marinate
   Follow steps 2–4 as above.

2. Slow cook
   Place the lamb into a slow cooker (no need to wrap).
   Cook on low for 6–8 hours or high for 4–5 hours, until very tender.

3. Finish in the oven
   Transfer the lamb to a baking tray lined with baking paper.
   Roast at 220°C for 10–15 minutes until lightly caramelised and golden on the outside.

Serve With

• Roasted potatoes or lemon potatoes

• Greek salad or cucumber yoghurt

• Warm flatbreads or pita

• Steamed greens or roasted vegetables

Tip

Wrapping the lamb tightly in baking paper and foil creates a gentle steaming environment, ensuring the meat stays exceptionally juicy and tender while absorbing all the aromatic flavours.

Finishing the lamb in a hot oven after slow cooking gives you the best of both worlds — ultra-tender meat with a beautifully caramelised exterior.