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    Home » Meat & Poultry » Slow-Cooked Lamb Roast

    Slow-Cooked Lamb Roast

    Last updated May 30, 2022. Originally posted May 30, 2022 By Jenny Skrapaliori-Graves. 12 Comments.

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    This Greek slow-cooked lamb roast recipe is delicious and packed with flavor. With green and red peppers, zucchini, cherry tomatoes, and lots of herbs it is guaranteed to bring a smile to your guests' faces.

    If you love this Slow Cooked Lamb Roast, you will also love this leg of lamb in a parcel - kleftiko, lamb stew avgolemono or dutch oven roast chicken!

    A boneless leg of lam in a baking pan surrounded with vegetables in a broth.

    Why this recipe sings

    If you haven't cooked a whole leg of lamb before, here is the place to start. This recipe is easy and full of healthy ingredients. The lamb slow roasts surrounded by vegetables like Greek red horn peppers from Florina, greenhorn peppers, onions, cherry tomatoes in a lemon, olive oil, and herbs broth. The gravy is made from pan drippings and is truly divine.

    How to make it

    In a bowl mix the minced garlic, rosemary, and thyme leaves, dried thyme, sea salt, freshly ground pepper, and extra virgin olive oil, then score the lamb with a knife and rub the marinade all over. 

    A boneless leg of lamb marinating with olive oil and herbs.

    Place the lamb in a deep roasting tray. Pour on the bottom of the stock, lemon chunks, and bay leaves, cover with foil and bake for 3 hours at 160° C / 320°F.

    Add the chopped peppers, zucchini, and tomatoes to a big bowl. Next, add the chopped rosemary, thyme leaves, and dried oregano with ¼ cup of olive oil. Season with sea salt and freshly ground pepper. Mix well. 

    Cut vegetables in a large bowl with olive oil and herbs.

    After three hours of roasting remove the foil, take the lamb from the pan and move it to a plater.

    A boneless leg of lamb in a baking pan surrounded with vegetables.

    Add all the veggies with the juices that have accumulated to the pan. Add the lamb on top. Place pan in the oven and roast uncovered for another hour.

    Leave the lamb to rest for 10 minutes and serve with roasted lemon potatoes, warm crusty bread to dip in the sauce, and a yogurt tahini sauce.

    A boneless leg of lamb in a baking pan surrounded with vegetables in a broth.

    You may also like

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    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    A boneless leg of lamb in a baking pan surrounded with vegetables in a broth.

    Slow-Cooked Lamb Roast

    by Jenny | The Greek Foodie
    This Greek slow-cooked lamb roast with peppers, zucchini, cherry tomatoes, and lots of herbs is absolutely delicious and packed with flavor.
    5 from 9 votes
    Print Recipe
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    Prep Time 15 mins
    Cook Time 4 hrs
    Course Dinner
    Cuisine Greek
    Servings 6
    Calories 481 kcal

    Equipment

    • large roasting pan
    • cutting board
    • large mixing bowls

    Ingredients
      

    • 4 lb leg of lamb or lamb shoulder. Boneless.
    • 5 garlic cloves minced
    • 3 fresh rosemary sprigs just the leaves
    • 3 fresh thyme sprigs just the leaves
    • 2 tablespoons dried oregano
    • 2 tablespoons coarse sea salt
    • 4 tablespoons extra virgin olive oil

    For the lamb and marinade

    • 1 cup chicken stock
    • 2 lemons halved and quartered
    • 2 red onions cut into wedges
    • 2 red peppers cut into 1" pieces
    • 2 greenhorn peppers cut into 1" pieces
    • 1 cup small tomatoes cherry, heirloom tomatoes or sugar bomb tomatoes or Campari.
    • 2 small size zucchini cut into 1" pieces
    • ¼ cup extra virgin olive oil
    • 2 fresh rosemary sprigs just the leaves
    • 3 fresh thyme sprigs just the leaves
    • 2 bay leaves
    • sea salt
    • freshly ground pepper
    • dried oregano

    For serving

    • yogurt garlic tahini sauce
    • roasted potatoes

    Instructions
     

    • In a bowl mix the minced garlic, sea salt, extra virgin olive oil, rosemary and thyme leaves, and dried thyme, then score the lamb with a knife and rub the marinade all over.
    • Add the chopped peppers, zucchini, and tomatoes to a big bowl. Next, add the chopped rosemary, thyme leaves, and dried oregano with ¼ cup of olive oil—season with sea salt and freshly ground pepper. Mix well and let vegetables sit while lamb roasts.
    • Place the lamb in a deep roasting tray. Pour on the bottom of the pan the stock, lemon chunks, and bay leaves, cover with foil, and bake for 3 hours at 140° C / 285°F.
    • After 3 hours take the pan out of the oven. Turn the heat up to 190°c / 375°F.
    • Remove the foil, remove the lamb from the pan and move it to a plater. Add all the veggies with their juices to the pan. Then, add the lamb on top.
      Place pan into the oven and roast for another hour.
    • Leave the lamb to rest for 10 minutes. Then, transfer it to a platter with the vegetables.
      Serve with roasted potatoes, bread, a green salad, and a yogurt tahini sauce.

    Notes

    • Substitute the leg of lamb with lamb shoulder. You can use bone-in roast but adjust the cooking time. Bone-in requires a longer roasting time.
    • Instead of greenhorn peppers, use green bell peppers. Same for the Greek Florina red horn peppers; substitute with red bell peppers.
    • You can add cubes of halloumi cheese to the pan at the last hour of roasting.
    • If you can't find fresh herbs, substitute with their dried versions.
    Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 481kcalCarbohydrates: 16gProtein: 43gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 123mgSodium: 2517mgPotassium: 1043mgFiber: 4gSugar: 7gVitamin A: 1585IUVitamin C: 93mgCalcium: 85mgIron: 5mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Slow-Cooked Lamb Roast
    « Eggplant Shakshuka
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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