Slow-cooked Greek lamb

all details

I like to serve the whole leg in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.

Liven up the flavour of the meat with some salt, lemon and parsley.
Liven up the flavour of the meat with some salt, lemon and parsley. Photo: Marina Oliphant

Ingredients

1 leg of lamb, bone in
2 tbsp olive oil
3 cloves garlic, crushed
1 tsp dried thyme or oregano
flaked salt and ground pepper
2 lemons
extra-virgin olive oil, to finish
2 tbsp chopped parsley

Method

Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.

Place lamb on a rack in a roasting pan, pour in enough water to come 2-3 centimetres up the pan's sides and cook for 5 hours.

Check the lamb every hour or so and baste with the pan juices.

After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.

When cooked, remove from the oven and rest for 20 minutes before serving.

Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.

This recipe is featured in the book, Spring.

 

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  • Main Ingredients - Lamb, Lemon
  • Cuisine - Greek
  • Course - Main-course
  • Occasion - Dinner Party, Family meals, Easter

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3 comments so far

  • I doubt Brigitte cooked this recipe before it was printed.
    Against my better judgement from years of slow cooking and my wife I embarked on this for Easter Sunday dinner.
    Cooking, basting on the hour, a leg of lamb for 3 hours uncovered at 140C fan forced and a further 2 hours covered resulted as follows:
    i) a magnificent looking leg of lamb;
    ii) a mouth watering aroma;
    iii) meat that was tough and stringy...

    It was a debacle.

    Perhaps cooking it covered from the start and then uncovering for the last bit to brown as Martini, Oliver and Perry do may have helped. I have slow cooked lamb, beef, pork and all have been excellent.

    If one looks at the header it states 1-2 hours yet the recipe states 5 hours and at 140C fan forced it may be closer to 3-4, however, as it stands I suggest nobody sticks to the recipe.

    If anybody used the recipe and found it was a succulent dish to eat I would love to hear from you.

    Commenter
    Paddy
    Location
    Melbourne
    Date and time
    April 21, 2014, 12:26PM
    • I made this, had an extra large leg of lamb so cooked it at 160 for 3 hours uncovered, then 3 1/2 hours covered and it was beautiful - only managed to baste twice because i forgot and had top the water up a couple of times but it was beautifully tender and moist.

      Commenter
      lish
      Location
      Date and time
      May 24, 2014, 9:32PM
  • Couldn't get the stars to work for me but four stars!!

    Commenter
    lish
    Location
    Date and time
    May 24, 2014, 9:34PM

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